Grilled Veggies

While you're clinging to those last days of summer, I want to share one of my VERY favorite summer side dishes!  I'm talkin' about lots and lots of veggies - and grilled right along with your bbq chicken!!!  I love veggies of most varieties...I'll pass on a bell pepper, but I'm up for most everything else.  This dish is packed with my favorites - but feel free to add in your favorites too!  This has been a best loved side dish for those warm nights for a very long time.  It pairs perfectly with fish, chicken, and beef...and it always pleases hungry tummies.

Here's what I had in my fridge and pantry for this dish.  I threw in carrots, potatoes, zucchini, summer squash, broccoli and cauliflower.  For extra flavor I added onion, garlic, and a little bacon. (For a vegetarian version just omit the bacon)

You want to start with a disposable roasting pan.  This will save your nice pans from being charred on the bbq grill and will also make cleanup a snap.  Chop all of your veggies - making sure your carrots and potatoes are thinly sliced so that they cook as quickly as the other ingredients.  Top with a few tabs of butter, lots of seasonings and a few strips of bacon cooked and crumbled.  I like to use the pre-cooked bacon that you can heat in the microwave.  It saves you a pan to wash.

Cook your veggies over medium heat, covered - giving them a stir once.  After about 20 minutes, uncover and cook until potatoes are fork tender.

You'll be left with veggies that are perfectly tender, perfectly seasoned, and ready to be devoured!

I love that rainbow of colors and flavors on my plate...

Make these alongside my three cheese penne!!  I promise it's a combo made in heaven!

Grilled Veggies

This'll give you that rainbow of colors and flavors on your plate!

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Calories: 929kcal

Author: Kadee & Desarae

Ingredients

• ▢ disposable roasting pan
  
• ▢ 2 carrots peeled and sliced thin
  
• ▢ 1 large zucchini sliced
  
• ▢ 1 large summer squash sliced
  
• ▢ ¼ onion chopped
  
• ▢ 1 garlic clove minced,
  
• ▢ 1 crown broccoli cut into florets
  
• ▢ 1 small crown cauliflower cut into florets
  
• ▢ 4 large red potatoes sliced thin
  
• ▢ ¼ cup butter cut into pads
  
• ▢ salt
  
• ▢ pepper
  
• ▢ ½ teaspoon season all
  
• ▢ ¼ teaspoon onion powder
  
• ▢ ¼ teaspoon garlic salt
  
• ▢ ¼ teaspoon celery salt
  
• ▢ ½ teaspoon dried parsley
  
• ▢ 2 slices bacon cooked and crumbled (optional)
  

Instructions

• Spray your disposable roasting pan with non stick spray.
• Toss together carrots, zucchini, summer squash, onion, garlic, broccoli, cauliflower, and potatoes. Add to roasting pan.
• Spread butter tabs evenly over veggies.
• Sprinkle salt, pepper, season all, onion powder, garlic salt, celery salt and parsley over veggies.
• Sprinkle crumbled bacon over veggies. Cover with foil.
• Cook, covered on a grill over medium heat for about 7-10 minutes. Stir veggies and recover. Cook for an additional 7-10 minutes.
• Uncover and cook for 5-10 more minutes longer until potatoes and carrots are fork tender.

Nutrition

Calories: 929kcal | Carbohydrates: 145g | Protein: 26g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 1189mg | Potassium: 4893mg | Fiber: 26g | Sugar: 25g | Vitamin A: 52880IU | Vitamin C: 434.9mg | Calcium: 420mg | Iron: 8.7mg

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