SUMMER BBQ + MESSY VEGGIES

Gosh, I love summer.  I love sprinklers, eating watermelon on the lawn, sidewalk chalk, kiddy pools, and firing up the grill.  All those things scream SUMMER to me and make me happier than I have been all year.

Last week, we pulled out our grill and stacked up our plates super high with our favorite grilled veggies and today I am to sharing with you a few of my favorite grilled veggie recipes! I love grilling veggies.  I think it’s the ultimate way to celebrate summer and a creative and more “millennial” twist on your traditional greasy summer BBQ.  It’s a fun twist and I’m sharing the recipes with you below to take the guessing game out of grilling veggies.

Grilled Brussel Sprouts

Eggplant and Tomato Skewers 

Grilled plantains

Grilled mangoes, apricots and honey

These are all super simple to make and they are perfect for a summer BBQ outdoors.

Firing vegetables on the grill gives them amazing flavor and brings out their natural sweetness. They are also a better option than the greasy meats that are usually served at summer BBQ’s and they are just as flavorful.

Recipes

Grilled Brussel Sprouts

1 lb Brussel sprouts
2 tbs olive oil
pinch of salt
1 tbs ground basil
Mix oil, salt, and basil in a deep bowl until combined. Add the Brussels sprouts and toss to coat. Heat the grill to high heat and place the Brussels sprouts on a grilling sheet for 15 minutes.  Toss every 5 minutes.

Eggplant and Tomato Skewers 

1/2 lb cherry tomatoes
1 medium eggplant diced
 4 tbs extra-virgin olive oil
2 tbs Grainy mustard
1 tbs red pepper flakes
kosher salt

In a large bowl, combine all the vegetables, olive oil, mustard and red pepper flakes and season with salt. Thread the veggies through the skewers using one for eggplant and one for tomatoes.  Place the skewers on high heat. Cook turning every 5 minutes. Cook the eggplant for 20 minutes and the tomatoes for 10.

Grilled plantains

Score three plantains longways and place on high heat for 20 minutes.

Grilled mangoes and nectarines with honey 

Remove the pits from the mango and the nectarine and brush the top with olive oil. Place the fruit on the grill, cut side down for 6 minutes uninterrupted.  Turn and cook for another 6 minutes. Drizzle with honey and serve.

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