The flavors of the vegetables complement the grilled meats and fish. It's a healthy side, low in calories, and a delicious addition on the warm burger bun.
Veggies that are meaty or have more substance are the easiest to grill. Peppers, mushrooms, fennel, asparagus or carrots are delicious and I like to include yellow squash or zucchini with onions and garlic for extra flavors.
It's easy to do, the prep is quick and the 'grill master' (that's grampy in our house) does the cooking
- Pick up your favorite vegetables at the farmers market or CSA; or use the fresh vegetables from your garden if you have one.
- Clean and cut them in 1-2" pieces, depending on the vegetable.
- Leave the asparagus spears whole after removing the tough end, cut the softer vegetables (i.e., zucchini, squash, eggplant, onions) 1/2 inch thick so they don't melt away.
- Toss the cut vegetables in a large bowl with a drizzle of olive oil, 2-3 tablespoons of balsamic vinegar and salt and pepper to taste.
- Place the 'meatier' vegetables on the grill first. Turn them every 3-5 minutes to prevent burning, and after 10 minutes add the softer zucchini, squash, eggplant, onions. These cook in about 5-8 minutes (depending on the heat of your grill).
- Use a grilling pan with holes in the bottom. I buy the large aluminum foil pans in the supermarket in the spring and stock up for the summer. They are specifically made for grilling smaller foods and perfect for veggies. I put them in the dishwasher after use, and when they burn out I toss them. EASY!
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