I don’t know about you but I’m so happy that spring is finally here. I love the warm weather, the flowers are beginning to blossom, the trees are getting all their leaves… and the little baby animals are learning how to walk/fly. It’s such a wonderful season!! Nature coming alive is definitely a perk, but another wonderful perk is the fact the grill can come out of the garage, or from under the winter cover top. Now, we could have a post just on finding out what people before more, gas/propane grills vs. charcoal, but I wanted to give you a quick tip of what my hubbie and I do when we cook veggies on the grill. (We have a gas grill, neither of us have the patience for anything else… )
Use tin foil/aluminum foil to cook vegetables on the grill.
How To:
Tear a nice sized piece of foil and lay out on the counter. Cut up mixed veggies such as mushrooms, squash, zucchini, green and/or red peppers. Pile he veggies on the foil. Drizzle olive oil on top of the veggies, and season to taste with a little bit of sea salt, crushed black pepper, parsley, drizzle of soy sauce and minced garlic . Fold up the sides so that all the veggies are tucked nicely in a little rectangular packet. Take outside, and throw on the grill. (Note: Depending on what else you are serving with the veggies, whether it’s a steak, hamburger, chicken or pork… you can determine if you need to add the veggies before the meat, or after it’s already been cooking for a while. Just gauge how long you think the meat will take. The veggies take me about 20 minutes to cook. Make sure that the heat is set to a medium heat on a gas grill, and the veggies are on the cooler coals so as not to burn them.)
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