Averie says “Making grilled vegetables is a cinch. I don’t know why restaurants charge so much for grilled vegetables when they’re one of the most inexpensive and easiest side dishes you’ll ever make!”
Before the grilling, the veggies are prepped into sizes that will cook in a similar amount of time. Then placed into a grill basket and then seasoned and lubed up with olive oil to prevent sticking in the basket. Then they hit the grill and you only have 15 minutes to wait.
1 medium to large head broccoli, with florets trimmed
2 medium zucchini, cut into large bite-sized pieces
2 medium yellow squash (summer squash), cut into large bite-sized pieces
1 large red bell pepper (or any color), seeded and sliced into 3/4-inch wide strips
1 medium red onion, sliced vertically into chunky wedges
3 to 4 tablespoons olive oil
2 teaspoons Spicy Barbecue Sweet Heat Seasoning, or as desired
1 to 2 teaspoon salt, or as desired
1 teaspoon freshly ground black pepper, or as desired
Trim broccoli into large bite-sized florets, dice the zucchini and yellow squash into chunky bite sized pieces, slice the bell peppers in 1/2-inch vertical strips, and slice the onion vertically into chunky wedges.