Grilled Vegetables at home
- Yield 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Grilled Vegetables at home is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound tomatoes, cut into large dice (if using cherry or grape tomatoes, leave whole)
- 1 yellow or white onion, peeled and ends removed, cut into eighths
- 1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces
- 1 medium yellow squash, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces
- 1 carton (8 oz.) mushrooms, cleaned and halved
- 1 bulb garlic
- 4 Tbsp. plus 1 tsp. olive oil, divided
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. mixed fresh herbs (such as basil, oregano, parsley, rosemary, and/or thyme), minced (optional)
- black pepper and sea salt, freshly ground
Method
Prepare/set your grill to medium-a hot burner.
Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Set the head on a square of aluminum foil. Spoon 1 tsp. Olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and
While that cooks, in a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 Tbsp. Of olive oil and a generous amount of freshly-ground salt and pepper. Then toss until vegetables are evenly coated. Move vegetables to a grill pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Lift garlic and vegetables from grill when cooked.
While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 Tbsp. Of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (skippable) until combined. Tip in extra salt and pepper to taste.
Move vegetables to a serving platter or bowl, and drizzle with the prepared dressing. Plate while it is hot. (Or these are also satisfying served cold or at room temperature!)
