Grilling Ain’t Just for Meat! Throw Some Produce on the Grill

If grilled steak or chicken is on the menu, you may as well include grilled side dishes, too. Nutritious vegetables are one of the easiest side dishes to cook on the grill, and they can be cooked on the grill in a variety of ways: directly on the grill, in a grill basket, skewered, or in a foil packet.

Grilled Vegetables with Balsamic Vinaigrette

Serves 4

Ingredients

2 large
zucchinis, ends trimmed and sliced into 3/4-inch rounds
2 medium
red bell peppers, trimmed, seeded, and cut lengthwise into ½-inch to 1-inch strips
2
ears of corn, cleaned and sliced into 1 1/2-inch rounds
1 large
red onion, cut into large chunks
2
garlic cloves, minced
2 teaspoons
Dijon mustard
¼ cup
extra virgin olive oil
¼ cup
balsamic vinegar
1 tablespoon
lemon juice, freshly squeezed
1 tablespoon
finely chopped parsley
1 1/2 teaspoons
finely chopped thyme
Kosher salt
Freshly ground black pepper

Directions

Prepare grill, and clean and oil the grill grate. Place the prepped zucchini, bell peppers, corn, and onion into a large bowl. Make the vinaigrette by placing the garlic, Dijon mustard, olive oil, balsamic vinegar, lemon juice, parsley, and thyme into a small bowl; whisk. Season vinaigrette with salt and black pepper. Pour the vinaigrette over the vegetables; stir to coat. If desired, you can save some of the vinaigrette to spoon over the grilled vegetables.

Carefully place vegetables onto the hot grill so that they do not fall between the grill slats. Grill and turn vegetables for about 8 minutes total or until vegetables begin to brown and soften. Transfer vegetables to a serving plate and spoon on any reserved vinaigrette. Serve.