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Mixed Summer Veggies on the Grill

Mixed Summer Veggies on the Grill

Starters and Sides

Mixed Summer Veggies on the Grill is a vibrant and versatile side dish that brings out the natural sweetness of fresh, seasonal produce. Lightly charred and smoky from the grill, the vegetables are enhanced with extra virgin olive oil and Hawaiian Volcano Guava Smoked Sea Salt. Customize the mix based on your favorite veggies, and let the grill work its magic to create a perfect accompaniment to any summer meal.

Ingredients:

  • 1 medium Pattypan squash (green, white, or yellow)
  • 2-3 baby zucchini or yellow summer squash
  • 3 rainbow carrots, peeled and halved lengthwise
  • 1 ear of corn, cut into quarters
  • 1 red onion, cut into thick slices
  • 1 bunch whole green onions
  • 1 handful green beans
  • 1 cup cherry tomatoes (on skewers or in a grill basket)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1-2 teaspoons Hawaiian Volcano Guava Smoked Sea Salt (to taste)
  • Freshly ground black pepper (optional)

Instructions:

  1. Prepare the Vegetables: Wash and dry all vegetables. Slice Pattypan squash, zucchini, and carrots into even-sized pieces to ensure even grilling. Cut the corn into quarters and slice the red onion into thick rounds. Leave the cherry tomatoes whole but skewer them or use a grill basket. Keep green beans and green onions whole for easy grilling.
  2. Toss with Olive Oil: In a large bowl, toss the vegetables with extra virgin olive oil until lightly coated.
  3. Season: Sprinkle the vegetables with Hawaiian Volcano Guava Smoked Sea Salt and freshly ground black pepper (optional), ensuring even coverage.
  4. Preheat the Grill: Preheat the grill to medium-high heat. If using skewers, grill baskets, or foil packs for smaller vegetables like cherry tomatoes, prepare them for the grill.
  5. Grill the Vegetables: Place the vegetables directly on the grill grates, or use a grill basket or foil for smaller items like green beans and cherry tomatoes. Grill for 3-4 minutes per side, turning occasionally, until tender and charred in spots. Tip: Start with sturdier veggies like squash, carrots, and corn, then add softer or quicker-cooking items like green beans, tomatoes, and green onions later in the grilling process.
  6. Serve: Remove the vegetables from the grill and serve immediately. Sprinkle with a little more Guava Smoked Sea Salt if desired, and enjoy this colorful and smoky side dish.
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