Sunday, June 19, 2011

Barbecued Vegetables

Yesterday we spent the day outside, so a BBQ seemed appropriate. Just sausages and veggies-simple and fast.

We love BBQ'd veggies in this house, and have them usually once a week in the summer months. We BBQ in the winter as well, just not as often. We tend to roast them in the oven more in the winter.

I took some pics of the sausage as well, but they were not macro friendly, if you catch my drift.

We tend to do different variations of these veggies depending on what we have, and what spices are right there when I open the cupboard door. Garlic, S&P, red chili pepper flakes and basil are the standards, but Italian seasoning, parsley, paprika, thyme and rosemary make regular appearances as well. Seasoning salt would be fine by itself in a pinch. Sometimes is just the spices and EVOO and other times I add some balsamic vinegar as well.
You can also so a southwest version by substituting cumin, coriander, chili powder or any of those types of flavours.
Any veggies will work, just cut them up to the same size so they cook evenly. We often use zucchini, onion( usually a red onion, or vidalia but anything is fine), red peppers (or whatever colour pepper you  have/like), mushrooms ( usually cremini or portobello), asparagus, yellow squash and sometimes tomatoes. 
Eggplant also works well.
Sometimes we top the cooked veggies with fresh grated parmasan or romano, or crumbled goat or feta cheese, or sometimes shredded mozzarella. But lots of times we don't top it at all.

Basic recipe-

Cut up your veggies of choice into approximately same size chunks. I use one of each of the bigger vegetables and about 10 or so mushrooms.
Mince some fresh garlic according to your taste. You could also use whole cloves, just smashed with the flat side of a knife a little to release the flavour.
Put the veggies and garlic in a large bowl, or large zip lock bag and add your S&P, seasonings of choice (I am going to guess at about 1 tsp of each? [except the hot stuff]) I usually add more basil, cuz I love basil, and about 1-2 Tbsps of Olive oil. You don't want too much olive oil. Just barely enough to coat most of the veggies. And if you want to add some Balsamic vinegar do that here as well. Not much. maybe a teaspoon? lemon juice or white wine is a good alternative as well.
Toss that around in the bowl or bag, then dump that all into a BBQ grilling basket, ( we have one like this but anything like this will do) or if the tines on your grill are close enough together you can put it right on the grill. Our BBQ is archaic so we need the basket. It takes about 10 minutes, stirring regularly. 
If you want to put it in the oven throw them on a cookie sheet lined with aluminum foil, or any shallow pan, and roast in a 425 degree oven for about 30 minutes, stirring twice.

Super yummy and delicious.

Thanks for looking!

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