Organic Grilled Vegetables

At Natural Grocers, we’ve always been huge advocates for eating more vegetables, so the next time you’ve got the grill fired up for meat or meat alternatives, why not grill whatever fresh vegetables you have in the fridge? Vegetables take little time to cook, they’re the perfect candidates for grilling, and the options are almost endless. It’s an easy and delicious way to eat your veggies!

4-8
Choose 3-6 vegetables from the list below
  1-2 organic carrots , ends removed, slice lengthwise into ½-inch slices; for larger carrots cut in half first before slicing lengthwise
1 organic onion , (white, yellow, or red), tip removed (keep root end intact), outer skin removed, and sliced into ½-inch rounds from the tip end toward the root end (toss the root)
1 small-medium head organic cauliflower, outer leaves removed, core intact, cut into ½-inch thick steaks
  2-3 organic Portobello mushrooms, rinsed and stems removed; use a spoon and gently scrape around the inside of the cap to remove the gills.
  1-2 organic bell peppers, (green, red, yellow, or orange), cored to remove seeds and cut into 4 to 6 large pieces
1 organic eggplant, stem end removed and cut into ½-inch thick slices, lengthwise or in rounds
1 package organic mini peppers, sweet baby peppers or Japanese shishito
1 bunch organic asparagus, tough ends trimmed
  1-2 organic zucchini or yellow squash , cut into ½-inch thick slices lengthwise or in rounds (depending on their size)
Remaining Ingredients
  ¼ - ½ cup Natural Grocers Brand Extra Virgin Olive Oil , depending on the amount/number of vegetables used
  Natural Grocers Brand Bulk Real Salt, to taste
  Natural Grocers Brand Bulk Organic Ground Black Pepper, to taste
  Organic balsamic vinegar and fresh herbs, such as parsley, basil, rosemary, or thyme (optional)

1. Preheat the grill (350 to 400ᴼ F).

2. Place the prepared vegetables on a baking sheet or platter and drizzle with olive oil. Use tongs or your hands to toss the vegetables in the oil, ensuring they are all evenly coated. Season with salt and pepper.

3. Place the harder vegetables like carrots, onion, cauliflower steaks, and bell pepper on the grill, crosswise over the grates. Close the lid and cook for 3-4 minutes.

4. Add the medium-hard vegetables like portobello mushrooms, mini peppers, and eggplant next. Close the lid and cook for 3-4 minutes.

5. Turn all vegetables and add the softer vegetables like asparagus and zucchini last. Close the lid and cook for 2-3 minutes.

6. Turn all vegetables again, moving the ones that are done to the side over in-direct heat, or transfer to a serving dish and cover. Close the lid and let the vegetables finish cooking for another 2-3 minutes, or until they are done to your liking (crisp-tender or fork tender).

7. Transfer the vegetables to a serving dish, drizzle with 1-2 tablespoons olive oil, season lightly with salt and pepper, and if desired, drizzle with balsamic vinegar and/or sprinkle with freshly chopped herbs and serve immediately.

 

Wine Pairing

Recommended Wine Style: Blanc

  • Grgich Hills Estate Fume Blanc Sauvignon Blanc