Grilled Veggie-Bowls

By Stephen Hustedde

Category: Side Dish

I love to grill and I grill all kinds of things - but if the grill is fired up, its almost always going to include some form of vegetables as well. This is a simple way to grill a medley of your favorite mixed vegetables.


You can use your favorite vegetables - I tend to use the following:

  • Brussel Sprouts - about 24 (sliced in half)

  • Onion (I like sweet onions) - 1/2 - 1 large (halved and then quartered)

  • Bell Pepper - 1 (halved and then quartered)

  • Mushrooms (Crimini) - 10 sliced in half

  • Baby carrots - 15 (whole or halved)

  • 1 Squash or Zucchini - (sliced). But you could include Asparagus, Broccoli, Cauliflower, Eggplant, Shallots, etc.

  • Your favorite seasonings - I like Costco's Organic No-Salt Seasoning (but salt and pepper will work as well)

  • 2 -3 tablespoons Zesty Italian salad dressing (several tablespoons to taste)

  • A large (gallon) zip lock bag


  1. Wash the veggies and cut them into (bite-size pieces) or slices. Place them in a zip lock bag.

  2. Add dry seasonings and toss vegetables in the zip lock bag.

  3. Add Zesty Italian salad dressing for additional and lubrication. Toss in the bag.

  4. Preheat grill to medium heat.

  5. Pour the veggies into a grill basket and place on grill (low heat side or indirect heat)

  6. Grill for about 20-25 minutes, tossing the vegetables in the basket about every five minutes.

  7. Remove vegetables to a serving bowl and enjoy!

Alternatively, for a fun presentation, grill whole large (round) bell peppers with the top, veins, and seeds removed, and place the grilled vegetables into the bell peppers to serve.

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