Yes! Vegetables can be grilled, too! More delicate vegetables such as tomatoes, squash, asparagus, and peppers—which tend to burn quickly—can greatly benefit from indirect heat on the grill. The subtle heat slowly cooks the vegetables from the inside out, leaving you with just the right amount of char on the outside.

Ingredients:

  • 2 zucchinis, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat your grill for indirect heat.
  2. In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
  3. Add the sliced vegetables and cherry tomatoes to the bowl and toss to coat them evenly.
  4. Place the vegetables on the cooler side of the grill in a grill basket or on a large piece of heavy-duty aluminum foil.
  5. Close the lid and cook for about 20-30 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
  6. Remove from the grill and transfer to a serving platter. Garnish with fresh basil leaves before serving.

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