Easy grilled veggies are perfect for summer barbecues!
I can’t even take the credit for prepping and grilling this dish because my son Jarred did it all. You can use any vegetables, especially the ones in the fridge that you forgot about – as was the case with my miniature peppers.
Grilled veggies are great to add to any meal. They are nutritious, loaded with vitamins, are colorful, appealing, taste amazing and if you have leftovers (which unfortunately we didn’t), you can use it for other meals. I love adding leftover grilled veggies to my salads, quinoa, eggs, with pasta or in sandwiches – the possibilities are endless.
What are your favorite veggies to grill?
I’d love to hear how you spice it up in the comments below 🙂
Grilled Peppers and Mushrooms
- Mini portobello mushroom caps
- Oyster mushrooms
- Mini sweet peppers
- 1-2 tbs. olive oil
- 1 tbs. dried oregano
- 1 garlic clove, chopped
- Salt and pepper, to taste
Place the vegetables in medium sized aluminum foil pan. Drizzle with olive oil and seasonings and toss well. You can also use aluminum foil, double the sheet and make packets placing the veggies and seasonings inside.
Preheat the barbecue grill and place the pan on the elevated shelf of the barbecue (not directly on the grill). Toss the veggies frequently so they don’t overcook and burn. It should take 20-25 minutes.