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The weather has turned. Spring has sprung. 'Tis officially grilling season! Can I just say, I LOVE cooking on the grill. It's fast, there's practically no clean up, and it just tastes like SUMMER!
And when you're grilling up some burgers or chicken, it's easy to throw on some veggies at the same time -- BAM, perfect side dish. My favorites are zucchini, red bell peppers, and sweet potatoes! No basket or special grill pan required, just throw those babies right on the grates. You can get great flavor without tons of oil, so they are also an awesome healthy option!
PERFECTLY Grilled Veggies
For 2 people, I usually do one zucchini and one pepper, or one sweet potato and one zucchini! Make lots so you have leftovers :)
Red Bell Peppers (or whatever color you like)
Salt & Pepper
First, pre-heat your grill. Line a cookie sheet with aluminum foil (you can use this to oil and season the veggies, then carry them to the grill). Then slice up all of your veggies.
Then, prep the sweet potatoes. Scrub the outside and cut off the ends. Slice into 1/4 - 1/2 inch thick coins. Arrange on cookie sheet, brush or spray with olive oil, and season with salt and pepper (or some Old Bay!). Put them on the grill over medium heat for 5 minutes, then flip. Grill for another 5-ish minutes. Poke with a fork to see when they are done!
TIP: Sweet potatoes take the longest time to cook, so prep those first and get them on the grill while you cut up the other veggies.
To prep the zucchini, slice it lengthwise into 1/4 inch thick slabs. To prep the peppers, slice the "sides" off. Arrange on cookie sheet, brush or spray with olive oil, and season with salt and pepper. Place on a hot grill. Flip once you have some nice grill marks, and remove once they reach desired tenderness.
The zucchini and peppers should take around the same time to cook (5-10 minutes total).