Paleo-Friendly Meals: Easy Grilled Vegetables

Ah, grilling. How I love thee. You are so quick and easy. You are my new love. With my recent dabbling in the exciting world of shish-kabobing (see here and here), grilling veggies seemed like a logical progression. Bobby Flay would be proud!

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I went to Bobby Flay’s cooking demonstration and book signing about a month ago with my mom and I must say, Mr. Flay lives up to his reputation of being disinterested and cold. He wasn’t rude, but he certainly wasn’t welcoming either. So he either doesn’t give a shit or – he’s just another jaded New Jersian (that I can understand). So without further ado, here is the easiest recipe EVER.

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Gather your ingredients: bell peppers, yellow squash, onions, mushrooms, and hot peppers. This is what I had on hand at home, but certainly change it up based on your pantry. Give the veggies a rough chop, leaving large pieces so they don’t fall through the grate. Coat in olive oil and season liberally with your favorite seasoning. I used Emeril’s Rustic Rub (recipe here).

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You can use a vegetable grilling pan (such things exist), aluminum foil, or a fish grilling pan (like I have here) as a vessel for your veggies.
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Make sure your veggies are nice and snug in your fish grilling pan (read: pan-that-should-not-be-used for veggies-because-they-will-fall-through-the-holes-pan).
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Place the pan on the grill over medium heat and allow to cook for 5-6 minutes on each side.

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As you’ll notice, this only takes up half of the grill leaving lots of room for kabobs – because there are never enough kabobs to cook!
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And there you have it. The easiest side dish ever. Not to mention, nothing tastes quite as nice as veggies fresh off the grill. The even better news: they taste great re-heated! Enjoy!

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