It is mind boggling how wonderful simplicity can be. More often than not, we get caught up in over-complicating things. We think that, in order for something to be perfect, it must be complex and intricate, especially when it comes to recipes. We add endless ingredients and prepare them in complicated and sometimes just plain bizarre manners. Don’t get me wrong; this can result in great things. But sometimes, it’s just not necessary. Sometimes, basic is better.
Take these grilled veggies for example. You add two ingredients to the vegetables. Two; that’s it. Then you throw ‘em on the grill until you get those gorgeous char marks and viola: a delectable side dish. It’s simple enough to serve with anything, perfect for starring alongside my Quadruple Grilled Cheese.
I see so many complex sauces and marinades that I forget how absolutely magical olive oil is. This simplistic ingredient is so good. My God, just drizzle it on some fresh bread and you’ve got heaven. These veggies are no exception. When you toss them in a gentle sprinkle of olive oil, you get a beautifully simple but deep flavor that seeps into every bite. Olive oil really takes plain veggies to the next level.
The cherry on top of all of this is a sprinkling of salt. Kosher salt to be exact. That strong and sturdy flavor lends a hand to the veggies, giving them just the right amount of salty kick. Salt is so misused sometimes. We pour it on EVERYTHING and forget what salt really tastes like. This dish will remind you.
The best part is that the vegetables remain the star here. The olive oil and salt do not compete for the spotlight, they merely support the veggies. Moreover, the act of grilling really brings out the veggies’ flavor. It adds an element of smokiness while strengthening the earthy, fresh flavors that are already there.
This dish is so simple and so good that there is no reason for you not to make it. If you don’t like the vegetables I chose, then you can literally switch them out for whatever you want. You can try:
- Corn on the Cob
- Butternut Squash
- Sweet potatoes
The list goes on and on. However, I do still recommend my veggies. They’re summery and delicious!
A few tips before you get cooking:
- Chop up all your veggies while the grill warms up.
- Have a “Grilled” Food Night and serve with Quadruple Grilled Cheese!
- Use kosher salt for awesome salt flavor.
- As directed below, preheat the oven to a low temperature so that you can keep the grilled veggies warm while you finish cooking the others.
- Keep your veggie slice thickness consistent so they cook evenly. Also, don’t cut them too thin. They need to be sturdy!
- Want to enjoy these year-round? You can! Make ‘em on an indoor grill pan over your stove.
Recipe by Colleen & Bonnie Bierstine
- 24 oz. bag of Baby Yukon Gold Potatoes
- 1 Zucchini, sliced
- 1 Summer Squash, sliced
- ¼ cup Olive Oil
- Kosher Salt, for sprinkling
1) Place potatoes in a large pot. Fill with water until potatoes are submerged and cover pot with a lid. Bring to boil and cook until potatoes are “al dente.” Drain potatoes and set aside.
2) Spray the grill with nonstick cooking spray. Preheat to medium heat.
3) Preheat oven to 200 degrees. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.
4) Place all of the veggies in a large mixing bowl. Drizzle with olive oil.
5) Using your hands, mix the veggies until evenly coated with oil.
6) Place the vegetables on the grill, being careful to not let them fall through the grates. Don’t overcrowd the grill. Cook until charred on each side.
7) Remove cooked veggies from grill, transferring to the baking sheet. Place the baking sheet in the oven to keep the vegetable warm while you grill the other batches.
8) Sprinkle with a generous amount of kosher salt before serving.
The perfect dish for a summer dinner. Easy and delicious.