It’s no secret I’m a huge veggie lover. Salads, sides, parts of entrees, etc. You got ‘em, I’ll eat them.

One of my favorite ways to eat veggies, and to truly enjoy their natural flavor is to simply grill them until just tender. Unlike steaming or sautéing, grilling brings out natural sweetness, and allows a vegetables true flavors to shine.

This is my favorite way to grill veggies. Super simple, easy, and a great side dish.

Ingredients:

hen of the woods mushrooms (one clamshell)

3 carrots, peeled, stem removed, cut in thirds

2 zucchinis, top and bottoms remove, sliced lengthwise

1 onion, peeled and top and bottom removed, cut in thick slices

2 - 3 Tbsp evoo

1/2 - 1 tsp salt

Directions:

These were the veggies I had on hand. You can use whatever vegetables you happen to have handy, the instructions are the same.

Preheat grill to medium.

Toss veggies together with evoo and salt (amount will vary depending on how many vegetables you are using— I use the smaller amount for the veggies above).

Grill for 5 - 10 minutes, rotating occasionally to prevent veggies from burning, and to get grill marks on all sides. When veggies start to soften, remove from the grill. Different veggies will take different times to cook, you just want to look for grill marks showing, slight tenderness to the touch, and no burning. If veggies are done sooner than others, you may remove them to a covered tray, or the top shelf of your bbq away from the heat, to keep warm until all have finished grilling.