vegetables

Grilled Garden Fresh Vegetables

A flexible RizzieFarms summer vegetable recipe built around whatever is fresh and ready from the garden. Yellow squash, zucchini, bell pepper, onion, cherry tomatoes, okra, and eggplant are cut into grill-friendly pieces, tossed with olive oil and a simple savory seasoning blend, then cooked in a grill pan directly over the flame until tender, lightly charred, and full of smoky flavor. The mix can change from one batch to the next depending on what is available, making this an easy way to turn a basket of just-picked vegetables into a colorful side dish for grilled chicken, pork, steak, burgers, or a casual farm supper.

Servings: 6 servings
Total Time: 35 min
Pan: Large grill pan or perforated grill basket

Ingredients

Garden Vegetables
  • 1 medium yellow squash, cut into 1/2-inch thick half-moons
  • 1 medium zucchini, cut into 1/2-inch thick half-moons
  • 1 small eggplant, cut into 3/4-inch cubes
  • 1 medium bell pepper, seeded and cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch wedges
  • 1 cup cherry tomatoes, left whole
  • 8 ounces fresh okra, stems trimmed and pods left whole or halved lengthwise
Seasoning
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
For Finishing
  • 1 tablespoon chopped fresh parsley or basil, optional
  • 1 tablespoon fresh lemon juice or balsamic vinegar, optional
Colorful grilled garden vegetables with yellow squash, zucchini, eggplant, onion, bell pepper, okra, and blistered cherry tomatoes

Instructions

  1. Prepare the vegetables Cut 1 medium yellow squash and 1 medium zucchini into 1/2-inch thick half-moons. Cut 1 small eggplant into 3/4-inch cubes, 1 medium bell pepper into 1-inch pieces, and 1 medium onion into 1-inch wedges. Leave 1 cup cherry tomatoes whole. Trim 8 ounces fresh okra and leave the pods whole or halve them lengthwise.
  2. Preheat the grill Preheat the outdoor grill to medium-high heat, approximately 400 to 450 F. Set a large grill pan or perforated grill basket directly over the flame and allow it to heat for about 5 minutes.
  3. Season the vegetables Place the prepared vegetables in a large mixing bowl. Drizzle with 3 tablespoons olive oil, then add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Toss well until the vegetables are evenly coated.
  4. Start the firm vegetables Add the seasoned 1 small eggplant, 1 medium bell pepper, 1 medium onion, and 8 ounces okra to the hot grill pan first. Cook for about 5 minutes, stirring or turning occasionally, until the vegetables begin to soften and pick up light char marks.
  5. Add the squash and zucchini Add the seasoned 1 medium yellow squash and 1 medium zucchini to the grill pan. Continue grilling for 5 to 7 minutes, tossing occasionally, until the squash and zucchini are tender-crisp and lightly browned while the eggplant, pepper, onion, and okra continue to soften.
  6. Add the tomatoes Add the seasoned 1 cup cherry tomatoes during the final 2 to 3 minutes of cooking. Toss gently and grill just until the tomatoes are hot and beginning to blister but have not completely broken down.
  7. Finish and serve Remove the grilled vegetables from the heat when they are tender and lightly charred. If desired, toss with 1 tablespoon chopped fresh parsley or basil and 1 tablespoon fresh lemon juice or balsamic vinegar. Taste and adjust the seasoning before serving hot.

Notes

  • This recipe is meant to be flexible. Use the garden vegetables that are available and omit any that are not in season.
  • Other good additions include mushrooms, asparagus, green beans, banana peppers, poblano peppers, small potatoes, or fresh corn cut from the cob.
  • Keep the vegetable pieces fairly large so they do not fall through the grill pan and so they retain some texture while cooking.
  • Add softer vegetables later in the cooking process so they do not become mushy before the firmer vegetables are tender.
  • Cherry tomatoes should be added near the end because they cook very quickly.
  • For more pronounced char, spread the vegetables into a single layer and let them sit undisturbed for 1 to 2 minutes before tossing.
  • A perforated grill pan or grill basket works especially well because it allows direct flame heat and smoke to reach the vegetables while keeping small pieces from falling through the grate.

Tags

garden vegetables grilled vegetables yellow squash zucchini okra eggplant bell pepper onion cherry tomatoes summer vegetables grill side dish RizzieFarms