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!
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.
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).
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.
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).
Place the pan on the grill over medium heat and allow to cook for 5-6 minutes on each side.
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!
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!