Grilled Marinated Veggies

Now that the warm weather is moving in, we all start thinking about grilling.  I know I am guilty of arranging my grilling plans around what type of meat or meats that I am going to cook, but don't neglect the veggies.  Grilled veggies carry that wonderful fresh from the grill flavor just as good or better than the meat.

Any veggie can be grilled, but one of my favorite bases for a mixed veggie grill is potatoes.  I usually use baby potatoes and I always parboil them first. That way they can finish off with the rest of the veggies. If you put them in raw, the other veggies will cook up while you try to get the potatoes to the proper tender state.  I have a nice mix listed below, but pick veggies you like, also a good, but simple marinade is a good way to go for a super flavorful grilled veggie mix.

I like to start with olive oil, a favorite vinegar and then go out to the garden and pick a few fresh herbs.  The veggies pictured here use the herbs in large chunks, which is quite good, but my new favorite thing to do is use my immersion blender to pulse the herbs into small bits that carry their delicate flavor onto each piece. Blend or not blend, it's up to you.

Another great grilled veggie dish is Thug Kitchen's Grilled Romaine with Avocado Lime Dressing.  So super simple, and a really great addition to a grilled meal.  Yesterday, we grilled veggies, chicken thighs marinated in the same mixture as the veggies, and Thug Kitchen's romaine. We served it up all on a large platter and I am now sorry I did not take a picture for this blog.  You'll have to take my word for it, it was a fabulously complete meal with some meat, but lots of veggies.  My favorite balance.

Grilled Marinated Veggies

Marinade
1 part balsamic vinegar
1 part water
3 parts olive oil
3 cloves garlic, crushed
1/2 teaspoon kosher salt
1/8 teaspoon pepper
a few sprigs each rosemary, marjoram and lemon thyme, or whatever you have

Veggies
baby red potatoes, parboiled and then cut in quarters or halves
1/2 red onion, quartered
grape or cherry tomatoes, halved if cherry
zucchini or yellow squash, cut in large chunks
baby bella  or white mushrooms, whole or halved

Par boil the potatoes whole until fork tender, rinse with cold water to halt cooking process and cool the potatoes. Cut into into preferred size chunks.

Combine the ingredients for the marinade, blend with the immersion blender, or not.

Once the potatoes are cool combine the veggies, potatoes and marinade in a large bowl and refrigerate for 30 minutes or more.

These veggies should take 7-10 minutes to cook over medium high heat on your grill, so time it properly with the other items you are cooking.  When ready, spray a grill pan with cooking spray and spoon the veggies into the pan with a slotted spoon. Discard the remaining marinade. Cook stirring every few minutes allowing a bit of a char to happen, be careful not to overcook.  Don't decimate your veggies, just get them lightly cooked.