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Grilled Vegetables

Grilled Vegetables

From Tom Landshof ... something new to do with those fresh summer vegetables!

This is a real simple way of doing vegetables in the summertime. My old friend Mike Sowa who lives in Forked River, NJ showed me how to do this a few years ago. Try it and you'll be hooked on the sweet, smoky flavors like I am.


1 onion
1 red pepper
1 green pepper
10 or 12 ounces mushrooms
1 or 2 zucchini
olive oil


1. Coarsely prep vegetables, about 1-inch dice. Place onions in a plastic bag, peppers in a second bag, and mushrooms and zucchini in a third bag. Add about 1 tablespoon olive oil to each bag along with some seasonings. I use salt, pepper and usually a little herbes de Provence. Shake well to evenly coat vegetables.

2. Place wok basket on preheated grill and add onions. Close cover for about 2 minutes. Stir and add peppers. Close cover for about 3 minutes. Add mushrooms and zucchini and stir well. Cook until vegetables are slightly charred, stirring often.

3. Serve over pasta as a main dish or use as a side dish.

Use your imagination. Almost any combination of vegetables works.

Note: Grill woks are available at most Ace Hardware as well as other stores. If you don't have a grill, you can get great results roasting veggies using an iron skillet in a 450 degree oven.