I love it when it’s warm in the evenings–it’s more inviting to grill outside! We usually try to grill year round (as long as the weather isn’t too bad/cold), but when it warms up, we fire up the grill every chance we get!
One of my favorite things to grill, next to chicken, are veggies. I learned a simple technique (yes, I had to read about it in a cookbook…I’m still a newbie when it comes to putting together full meals!) last summer that helps add flavor to your veggies while grilling, yet make it easy.
The solution? Aluminum foil! Yep…just pull out a sheet of aluminum foil and create a pocket for the veggies and seasoning, then fold it up into a pocket and place on the grill. Every few minutes I go to check on the veggies and stir them up (be careful pulling the foil pocket off the grill–use grilling tongs or hot mitts to protect from the heat), refold, and place back on the grill. The length of time on the grill depends on the veggies (how big you sliced/chopped them) and the amount. The general rule is usually around 20-30 minutes.
Earlier this week we had grilled chicken strips with grilled summer squash and sweet potatoes. It was just M and I, so I sliced up one summer squash for the side. So this is what I did for this meal:
- Slice up one summer squash (larger slices I cut in half), place in the middle of aluminum foil sheet (shiny side up, and I learned to spray the middle part with butter cooking spray first, to help stop the veggies from sticking to the foil while cooking).
- Sprinkle whatever spices you want (some times I add minced garlic and garlic powder, but this night I just added a “Rosa Maria” Italian seasoning) all over the veggies, then toss them to coat with the spices.
- Place a couple of bits of butter/margarine (I use Blue Bonnet Light sticks, and the amount of butter/margarine depends on how much you want) amongst the veggies.
- Fold up the sides of the foil and fold down to make a pocket. (I usually shake up the pocket just to stir things up a little more.)
- Place in the middle of the grill (unless you have something else to grill at the same time) and close the top.
- Every five minutes, or so, carefully remove the pocket, open up, and stir the veggies, ensuring they aren’t sticking to the foil (if they are, it’s alright to spray the bottom with the cooking spray again).
- Once the veggies are to your likeness, remove and enjoy!
I’ve done this with zucchini, summer squash, and mushrooms mixed together, as well as red potatoes cut up in smaller pieces. I’d love to try a veggie grilling basket, but we’re registering for that for the wedding. 😉
Enjoy with the rest of your grilled meal for a healthy taste of the summer!
- Spaghetti Squash With Soft Herbs and Robiola (seattletimes.nwsource.com)
- Grilled Sweet Potatoes (thecocinamonologues.com)
- 9 Steps To Get Your Gas Grill Ready For The Season (chicago.cbslocal.com)