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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Grilled Veggies Recipe

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This recipe for Grilled Veggies is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb asparagus tips
1 small zucchini, sliced
1 small yellow crookneck squash, sliced
1/4 lb button mushrooms, halved
Handful of grape tomatoes

2 Tbls extra virgin olive oil
1 tsp thyme
½ tsp garlic powder
1/8 tsp pepper
Directions:
Directions:
Rinse and drain vegetables. Snap off tough stem ends from asparagus, squash can be peeled or not as you prefer before slicing and place them in a large bowl. Trim stems of mushrooms and cut in half, grape tomatoes can be cut in half or not as you prefer and placed in a separate bowl.

Drizzle 2 tsp of the olive oil over the squash mix and sprinkle with most of the thyme, garlic and pepper - toss to coat. Drizzle the other tsp of olive oil and a bit of the thyme, garlic and pepper on the mushrooms/tomatoes.

Preheat the grill for med heat, spray a grill basket with cooking spray and set it on the grill to pre-heat. If you don’t have a grill basket you can lay a large piece of foil on a part of the grill. Fold the edges up slightly to keep the veggies inside.

Put the squash mix in the grill basket or on the foil. Close lid on the grill and cook 6 min, turning with spatula a couple of times. Add the mushroom/tomato mix to the squash and cook another 6 min, turning with spatula another time or two.

Option: Most any veggie you like can be used.
Personal Notes:
Personal Notes:
One of my favorite sides when grilling

 

 

 

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