Vegetables
Grilled Vegetables: Set the grill to medium high heat (350 to 425 degrees). Flip at the 5 to 8 minute mark and check frequently.
Veggies will be done in around 20 minutes, depending on how many are on a grill pan (or foil pan).
Asparagus: Grilled with Lemon Zest
Asparagus: Roasted with Balsamic Browned Butter
Asparagus: Stir-Fried or use Pea Pods | Sugar Snap Peas
Broccoli : Roasted with Garlic & Almonds
Broccoli: Grilled or Roasted in Oven
Brussel Sprouts: Brussel Sprouts with Candied Bacon and Dried Cranberries
Brussel Sprouts: Dijon Roasted
Brussel Sprouts: Roasted Brussel Sprouts with Maple & Balsamic
Brussel Sprouts: Roasted with Sriracha Aioli
Butternut Squash: Roasted Butternut Squash Panzanella
Butternut Squash: Squash Crumble
Carrots: Sautéed Carrots & Zucchini
Cauliflower: Roasted with Parmesan Cheese
Chickpeas with Cherry Tomatoes & Feta Cheese
Corn on the Cob: Baked Chili-Lime Corn on the Cob
Corn on the Cob: Grilled or Baked in Foil
Foil Packet: Grilled Green Beans
Green Beans: Old Fashioned (with bacon)
Green Beans: Roasted with Mushrooms, Balsamic & Parmesan
Maple Vegetable Medley - Grilled
Marinated Grilled or Oven Roasted Veggies
Nutty Summer Squash with Asiago Cheese
Oriental Spicy Asian Marinade Grilled Vegetables
Pickles: Refrigerator Cucumbers
Zucchini: Mexican Roasted Zucchini
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