assortment of grilled vegetables
assortment of grilled vegetables
RECIPES:
Grilled Vegetables
Romaine salad, summer squash, and mushrooms
It’s time to fire up the grill. While you may have your usual meat favorites, like grilled chicken, burgers, and steaks, don’t forget about veggies for impressive side dishes.
The recipes featured here can be fully prepared on the grill, making your meal simple to put together and easy to clean up.

For a smoky starter salad, try Marlene’s grilled romaine salad drizzled with homemade green goddess dressing. If you’re looking for a side dish with beautiful char marks and delicious taste, make Craig’s squash recipe. And Steven’s grilled mushrooms are a great option to pair with red meat.

Grilled Romaine Salad
Grilled Summer Squash
Grilled Mushrooms
Grilled Romaine Salad
By Marlene from South Boston, Virginia
Grilled Romaine Salad ready to be served
Grilled Romaine Salad ready to be served
Level:
Intermediate
Time:
20 Minutes Prep
2 to 3 Minutes Cook
Yield:
4 to 5 servings
INGREDIENTS:
Green Goddess Dressing
1 cup plain Greek yogurt
1 large clove garlic
Juice from 1 lemon
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil leaves
1 teaspoon fresh thyme leaves
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon black pepper

SALAD
1 head romaine lettuce, washed and dried
2 tablespoons olive oil
Salt and pepper, to taste
4 ounces cherry tomatoes, cut in half
3 ounces feta cheese, crumbled
¼ large red onion, sliced
½ red or yellow bell pepper, sliced

“You will be surprised how yummy this is,” writes Marlene.
Grilled Romaine Salad Ingredients separated
DIRECTIONS:
  1. Heat grill to high heat.
  2. While the grill is heating, make the green goddess dressing: In a food processor or blender, combine all the ingredients. Pulse until the mixture is smooth. Set aside.
  3. Cut the romaine lettuce head in half, lengthwise. Be sure to keep the root intact.
  4. Brush olive oil over the cut sides of the lettuce head, then sprinkle with salt and pepper to taste.
  5. Place the lettuce halves cut side down on the grates. Grill until slightly charred, about 2 to 3 minutes.
  6. Remove the lettuce halves from the grill and place grilled side up on a serving dish. Top the lettuce with cherry tomatoes, feta cheese, onion, and bell pepper. Drizzle prepared dressing over the top and serve.
GET GRILLING
Grilled Summer Squash
By Craig Diehl from Marietta, South Carolina
Grilled Summer Squash on a plate with lemon
Grilled Summer Squash on a plate with lemon
Level:
Beginner
Time:
15 Minutes Prep
5 Minutes Cook
Yield:
2 to 3 servings
INGREDIENTS:
2 tablespoon salted butter, melted
2 tablespoons olive oil, plus more for greasing
2 clove garlic, minced
2 yellow summer squashes, sliced ¼-inch thick longwise
2 zucchini squashes, sliced ¼-inch thick longwise
2 tablespoons fresh parsley, chopped
Juice from ½ a lemon
You can also cook this recipe on the stovetop. Simply cut the squash into half moons instead to saute.
Grilled Summer Squash Ingredients seperated into bowls
DIRECTIONS:
  1. Heat grill to high heat. Coat grates with olive oil to prevent sticking.
  2. In a large bowl, gently toss butter, olive oil, garlic, and squash slices.
  3. Using tongs, place squash slices on the grill and cook 4 to 5 minutes per side.
  4. Remove squash from the grill and garnish with chopped parsley and lemon juice.
MAKE THIS DISH
Grilled Mushrooms
By Steven G. from Winnsboro, Texas
Grilled Mushrooms on a blue plate with bread
Grilled Mushrooms on a blue plate with bread
Level:
Beginner
Time:
10 Minutes Prep
10 Minutes Cook
Yield:
4 to 5 servings
INGREDIENTS:
½ cup (1 stick) butter or margarine, melted
2 cloves garlic, minced
3 tablespoons Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon marjoram leaves
1/8 teaspoon salt
16 ounces baby bella mushrooms, sliced
This recipe can be adapted to cook the mushrooms over a campfire, Steven writes.
Grilled Mushrooms Ingredients in individual bowls
DIRECTIONS:
  1. Heat grill to medium-high heat. Place a cast iron skillet directly on the grill or cover a portion of the grill with aluminum foil.
  2. In a large bowl, mix butter, Parmesan cheese, onion powder, oregano, basil, marjoram leaves, salt, parsley, and garlic.
  3. Add mushrooms and toss gently until they’re fully coated.
  4. Using tongs, place the mushrooms in the cast iron skillet or on top of the foil.
  5. Grill mushrooms until cooked through, about 8 to 10 minutes.
GRILL AWAY
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