2 Portobello mushrooms, lightly washed and stems trimmed
1 Vidalia onion, cut in quarters, secured with toothpicks
2 heirloom tomatoes, halved
2 leeks, trimmed and halved
2 red bell peppers, seeded and quartered
2 ears of corn, shucked and halved
extra oil to brush vegetables before grilling
salt and pepper to taste
To brush on grilled vegetables:
3 tablespoons of extra virgin olive oil
1 tablespoon balsamic vinegar
Takes ,
serves 4.
Instructions
Cut, trim and prepare vegetables, then rub with extra virgin olive oil. For ones that may fall apart like the onion, pierce with a toothpick to keep it together when grilling. Group vegetables together on a platter.
Prepare the sauce to brush on grilled vegetables: whisk together oil and vinegar and set aside.
Preheat barbecue to 450°F. Add vegetables by type and grill to your desired doneness, turning them to cook on all sides. Transfer cooked vegetables onto a service platter and brush with sauce. Sprinkle with salt and pepper to taste and serve.
Grilled Vegetable Medley
Ingredients
2 Portobello mushrooms, lightly washed and stems trimmed
1 Vidalia onion, cut in quarters, secured with toothpicks
2 heirloom tomatoes, halved
2 leeks, trimmed and halved
2 red bell peppers, seeded and quartered
2 ears of corn, shucked and halved
extra oil to brush vegetables before grilling
salt and pepper to taste
To brush on grilled vegetables:
3 tablespoons of extra virgin olive oil
1 tablespoon balsamic vinegar
Directions
Cut, trim and prepare vegetables, then rub with extra virgin olive oil. For ones that may fall apart like the onion, pierce with a toothpick to keep it together when grilling. Group vegetables together on a platter.
Prepare the sauce to brush on grilled vegetables: whisk together oil and vinegar and set aside.
Preheat barbecue to 450°F. Add vegetables by type and grill to your desired doneness, turning them to cook on all sides. Transfer cooked vegetables onto a service platter and brush with sauce. Sprinkle with salt and pepper to taste and serve.
Grilled Vegetable Medley
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An assortment of seasonal fresh vegetables finished with a simple balsamic glaze.
Need a quick vegetable side? This Grilled Vegetable Medley is the way to go!
I’m one of those people who gets excited shopping for vegetables, and for a knockout vegetable dish like this GRILLED VEGETABLE MEDLEY, it’s especially enjoyable.
Here’s are some things I consider every time I make this recipe that never fails to impress:
Using fresh, fully ripened vegetables is the key to memorable flavours. Ideally, you’ll make this in the height of the summer growing season when locally grown organic vegetables are available.
Having a variety of colours makes this dish appetizing and visually appealing, as does an assortment of shapes, whether that comes from the veggies themselves or the way you cut them.
Grilling on a barbecue preheated to 450°F works best; the vegetables cook evenly and get those lovely grill marks without being overdone. Always make sure you bring your grill to temperature and clean the surface well before you begin just to make sure there are no bits leftover from previous use.
This is a recipe where I encourage you to try grilling vegetables you may not normally consider. I’ve had surprisingly delicious results with everything from kohlrabi, zucchini and carrot to radicchio, fennel and artichokes. After all, variety is the spice of life!
Finally, a reminder that this GRILLED VEGETABLE MEDLEY isn’t solely a side dish, but rather something you can keep in mind as an awesome vegetarian main. Serve it with a fruit and nut-tossed quinoa, garlic buttered noodles or saffron flavoured couscous. Tasty every way!
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Ingredients
2 Portobello mushrooms, lightly washed and stems trimmed
1 Vidalia onion, cut in quarters, secured with toothpicks
2 heirloom tomatoes, halved
2 leeks, trimmed and halved
2 red bell peppers, seeded and quartered
2 ears of corn, shucked and halved
extra oil to brush vegetables before grilling
salt and pepper to taste
To brush on grilled vegetables:
3 tablespoons of extra virgin olive oil
1 tablespoon balsamic vinegar
Directions
Cut, trim and prepare vegetables, then rub with extra virgin olive oil. For ones that may fall apart like the onion, pierce with a toothpick to keep it together when grilling. Group vegetables together on a platter.
Prepare the sauce to brush on grilled vegetables: whisk together oil and vinegar and set aside.
Preheat barbecue to 450°F. Add vegetables by type and grill to your desired doneness, turning them to cook on all sides. Transfer cooked vegetables onto a service platter and brush with sauce. Sprinkle with salt and pepper to taste and serve.
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