Summer is prime grilling season, and there is nothing that says summer more than that outdoor grilled flavor. While we usually concentrate on the meat or fish entree the most, the grill is the best place for your side dishes to cook too. The flavor and freshness of newly harvested vegetables could almost take center stage with the meat as the side dish. I like just about anything on the grill, with asparagus topping the list.
It really isn’t difficult, you just need a grilling basket made of metal with a lot of holes. There are many shapes and types you can get, but this is my favorite after trying several different ones. The flat grill screens tend to let the food roll off when you are trying to turn it, and the grill baskets with long handles are cumbersome and difficult to deal with when they are blazing hot. This Non-Stick Grilling Bowl fits the bill.
Just place the washed asparagus in it, drizzle with just a bit of oil and toss to coat.
Put the bowl on the grate, right alongside your chops, and grill for about the same amount of time. When you turn the chops, flip the asparagus around a bit to get the other side towards the fire. Be sure you have a potholder to grab the handle, and use a plastic spatula so you don’t scratch the non-stick surface.
Everything ready at the same time, and less cleanup.
The bowl is just the right size for a couple of yellow squash cut into slices. Again, tossed with just a tiny bit of oil, and add some cracked pepper too.
Yum, perfectly charred with that wonderful grilled flavor.
It almost wants to outshine the rib eye! Almost.
Another evening, I did zucchini. This time I tossed the slices with just a little bit of garlic oil, which added just another dimension of flavor.
Placing the zucchini on the grill, you can see I did some cracked black pepper here too.
Tossing them around about halfway through the cooking.
And here they are fully done.
So, which is the star of this meal? Hard to say!
No matter which veggie you choose, it is sure to be a hit. For most squashes and asparagus, the cooking time is about 8 minutes total on a medium high heat.
Other tougher veggies like brussel sprouts or broccoli will take a bit longer. Just use a fork to decide when the veggie is done to your taste. I like mine still crisp, but tender.
Do you grill vegetables in the summer? What is your favorite?
Non-Stick Grilling Bowl at Amazon.
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