I love grilling out, and we do it often at our house. We pretty much grill out all year around and have even grilled when we had to shovel a path in the snow to get to the BBQ. That’s dedication! But there is nothing like a nice New Year’s Eve steak cooked on the grill after the kids are tucked safely in their beds. Just you and your sweetie in front of a warm fire enjoying the dinner that he nearly got frostbite to cook. Oh no! Did I just mention New Year’s Eve? That makes me think of Christmas, which is a very short 90 days away from today! Yikes! I am never going to be ready in time! Well, no use in fretting. I think I’ll just fire up the grill and pretend fall is going to last forever.
When it comes to grilling veggies, I recommend getting a grilling basket. It’s a good time of year to buy one now as they are often on sale. I have had mine for years and it’s worth its weight in gold! I have even used it to cook fish that I am worried will fall through the regular grill. Don’t buy a non-stick one, as I find the grill temperatures ruin the finish quickly.
I always preheat mine and spray with cooking oil to make sure nothing sticks. I serve these grilled veggies with everything from burgers to salmon. And I think the addition of the potatoes is a really nice touch. You have to parboil the potatoes first as I find they take too long on the grill if cooked from raw. I hope you enjoy this recipe. It’s quick, easy and yummy! And all the time you save making dinner you can spend getting ready for Christmas. 🙂
Best Ever -Easy Grilled Veggies with Potatoes
2 medium Zucchinis
2 medium Yellow Squashes
1 medium Sweet Onion
6 medium Red Potatoes quartered
1 medium Egg Plant
8 oz small Mushrooms
I cup Cherry or Grape tomatoes¼ cup Olive Oil
2 cloves Garlic
1 teaspoon Basil
1 teaspoon Oregano
Salt and Pepper to taste
Parboil Potatoes in salted water for about 10 to 15 minutes. Potatoes should still be quite firm.
Cut zucchini, squash, onion and eggplant into large chunks approximately 1-2 inches in diameter.
At the bottom of a large bowl with a lid mix olive oil, minced garlic, basil and oregano. Put all veggies except tomatoes in the bowl, put the lid on, and shake to coat the veggies with the oil mixture. Let marinate for at least 15 minutes, shaking the bowl every once in a while, or a few hours in the refrigerator.
Preheat grill basket on BBQ over medium-high heat. Add marinated veggies. Season with salt and pepper.. Grill and stir occasionally for about 15-20 minutes or until veggies are tender. In the last 2-3 minutes of cooking add tomatoes.
Remove veggies from grill, place on a serving platter, and drizzle with a little balsamic vinegar.
Variation – Grilled Potato, Veggie and Arugula Salad with Goat Cheese.
3-4 minutes before the veggies are finished, stir in a couple of handfuls of fresh Arugula. When the arugula starts to wilt add in tomatoes and cook for 2 more minutes. Transfer to platter, drizzle with balsamic vinegar, and top with crumbed goat cheese. Serve with grilled chicken or salmon for an easy and delicious complete meal.