My favorite time of year for cooking is during the summer. Between the fresh vegetables from the garden and my husband firing up his big Weber to grill , it’s easy cooking at our house. Since it’s not grilled meat every night at our dinner table (like my family wishes it was!), I’ve got an easy grilled vegetable routine with spices that are always a crowd pleaser. Make extra vegetables and serve this the next night on sourdough bread with a yogurt tzatziki sauce. Oh my! That means two easy nights in the kitchen. Yes, please!
I like to use vegetables that are easy to slice and won’t fall down into the grill. That means zucchini, peppers, eggplant, squash, and onions. Mushrooms on skewers are good, too.
- Peppers – red, green, yellow
- Olive oil
- Salt, pepper, Tony’s or your spice of choice (Our favorite spices are here)
- Rinse vegetables and slice.
- For peppers, remove seeds (follow these steps for removing seeds), slice in half.
- Pat dry outside of vegetables.
- Brush with olive oil.
- Sprinkle with salt, pepper, Tony’s or your spice of choice
- Grill vegetables over high heat, two to three minutes per side.
If using wooden skewers, make sure to soak them in water first before grilling so they don’t burn up.
You could easily cook these inside but cooked outside on the grill in the summer is my favorite. Clean up is super easy when the cooking and the eating take place outside. Plus, the hammock is hanging right next to the table in our backyard so it’s easy for me to slide into it right after dinner.
What’s your favorite food to cook outside? Do you grill or does someone do it for you?