There are many variations of vegetables you can grill on the barbecue. Here is a combo of vegetables that are readily available through, spring, summer, and fall. All you need is sliced vegetables, olive oil, salt, and pepper to grill a delicious side dish. Eating a large variety of vegetables is good for your gut microbiome. This is a tasty way to eat a large variety with any given meal. My barbecue is on the small side so I usually make vegetables first and then keep them warm in a 200 degree oven while I make the protein portion of the dinner. You can serve these grilled vegetables with an extra drizzle of olive oil, basil pesto, or chimichurri sauce.
Zucchini, Yellow Squash, Eggplant, and Onions on the Barbeque
1 zucchini, sliced lengthwise in 1/4 inch slices
1 yellow squash
1 onion,sliced in thick rings
olive oil
salt
pepper
1. Prepare all the vegetables by cutting them top to bottom in 1/4 inch slices.
2. Drizzle olive oil and use your hands to rub and coat a thin layer of oil over the top and bottom of the slices.
3. Sprinkle with salt and pepper.
4. Heat gas grill on high for 10 minutes and clean grates. Place vegetables slices on grill, turn down to medium heat, close lid and grill for two minutes. After two minutes turn vegetables 45 degrees and grill for another two minutes.
5. Flip the vegetable slices over and repeat to get beautiful grill marks. Remove the slices from the grill and keep warm in a 200 degree oven.
6. If you don’t have a large grill you’ll need to grill in batches. Grill the onions next 4 minutes.
7. Flip and grill for another 4 minutes.
8. Remove onions from the grill, discard the onion skin and the outer layer of the onion, and keep warm with the rest of the vegetables while your cooking the protein portion of your meal on the grill. Serve with an extra drizzle of olive oil, chimichurri sauce, or pesto (with cheese or without).
Zucchini, Yellow Squash, Eggplant, and Onions on the Barbecue
Ingredients
- 1 zucchini, sliced lengthwise in 1/4 inch slices
- 1 yellow squash
- 1 onion,sliced in thick rings
- olive oil
- salt
- pepper
Directions
- Step 1 1. Prepare all the vegetables by cutting them top to bottom in 1/4 inch slices.
- Step 2 2. Drizzle olive oil and use your hands to rub and coat a thin layer of oil over the top and bottom of the slices.
- Step 3 3. Sprinkle with salt and pepper.
- Step 4 4. Heat gas grill on high for 10 minutes and clean grates. Place vegetables slices on grill, turn down to medium heat, close lid and grill for two minutes. After two minutes turn vegetables 45 degrees and grill for another two minutes.
- Step 5 5. Flip the vegetable slices over and repeat to get beautiful grill marks. Remove the slices from the grill and keep warm in a 200 degree oven.
- Step 6 6. If you don’t have a large grill you’ll need to grill in batches. Grill the onions next 4 minutes.
- Step 7 7. Flip and grill for another 4 minutes.
- Step 8 8. Remove onions from the grill, discard the onion skin and the outer layer of the onion, and keep warm with the rest of the vegetables while your cooking the protein portion of your meal on the grill. Serve with an extra drizzle of olive oil, chimichurri sauce, or pesto (with cheese or without).
