Four Ways to Grill Vegetables Recipe
Discover four delicious methods to grill vegetables perfectly every time. Whether you prefer grilling directly on the grill grates, skewered on kabobs, wrapped in foil packets, or cooked in a grill basket, this versatile guide covers bell peppers, onions, zucchini, yellow squash, potatoes, Brussels sprouts, mushrooms, and corn. Each method highlights grilling times and tips for achieving tender, flavorful veggies with beautiful char marks and smoky goodness.
- Servings: 4
Source: All Yum Cooks
Ingredients
- bell pepper, halved or cut into 1/2″ thick strips
- red onion, peeled and cut into 1/2″ thick rounds or quarters
- zucchini, cut into 1/2″ thick rounds or strips
- yellow squash, cut into 1/2″ thick rounds or strips
- pound fingerling potatoes
- pound Brussels sprouts, ends and outer leaves removed and cut in half
- pound baby bella mushrooms, left whole
- ears corn, shucked and cleaned
- tablespoons olive oil
- Freshly ground salt and pepper, to taste
- Optional: 2 teaspoons garlic powder
- Optional: street corn seasoning, for serving