Grilled Veggies with Serious Foodie Sauces
With the abundance of fresh veggies everywhere this time of year, you can’t go wrong with simply turning on the grill and searing up some simply great flavor with whatever you find – zucchini, summer squash, peppers, tomatoes, corn, etc.
One of our favorite recipe is to skewer a bunch of veggies, and glaze them with our favorite sauce on the grill. Serve along side of a protein, or just go all veggie – with maybe some quinoa or brown rice.
Another simple, but very flavorful, recipe is to grill the veggies, then serve as a warm salad with a flavorful vinaigrette.
So, find your favorite farmers’ market or fresh grocer, and heat up the grill for a very veggie Serious Foodie meal!
Grill Glazed Veggies
There are many choices here, since most of our sauces work very well with fresh veggies. We suggest the Fig/Orange sauce, Blood Orange sauce, or the Pomegranate sauce. The Mirasol Mole works well if you want to have a Mexican flavor, or use the Romesco Sauce nearer to the end of cooking for a Spanish inspired meal.
- 1 zucchini
- 1 summer squash
- 10 to 15 crimini or button mushrooms
- 2 medium peppers (mixture of red, orange, yellow, or green)
- 10 to 15 baby carrots, or 2 peeled large carrots
- Olive oil
- Salt and pepper
- 1 jar Serious Food Fig/Orange Finishing Sauce (Alternatives: Blood Orange/Aji Panca or Pomegranate).
- Pre-heat the grill to medium high. If you are using charcoal, it is best to wait 20 minutes or more after lighting.
- Thoroughly wash all the vegetables, and pat dry. Cut the squash and zucchini into ¼ inch rounds. Cut the peppers into 1 inch strips then cut the strips into 2 inch lengths. If you are using large carrots, cut into 2 inch lengths.
- If you are using bamboo skewers, make sure to soak in cold water for 1 hour before use. Place the vegetables onto the skewers, alternating between the vegetables.
- Lightly coat all the vegetables with olive oil, then salt and pepper to taste.
- Place onto well-oiled grill grates. Grill on each side, rotating after about 3-4 minutes per side. after rotating, brush the Serious Foodie Sauce onto the cooked side. When the last side has cooked, brush this side with the sauce after removing from the grill. Do not overcook.
Grill Veggie Salad
Follow the same recipe, except do not glaze with the sauce. Instead, make your own vinaigrette (we have a nice vinaigrette primer on our website – click HERE), or use the Serious Foodie sauces. We suggest the Fig/Orange sauce (click HERE), Mango/Aji Amarillo sauce (click HERE), Blood Orange sauce (click HERE), or the Pomegranate sauce (follow the Blood Orange sauce vinaigrette, and just substitute the Pomegranate Sauce). We also have a fantastic roasted corn, roasted pepper, and quinoa salad using the Hatch Chile sauce (click HERE).
Tomatoes and leafy vegetables (like kale, Romain lettuce, Swiss chard) can also be grilled. Slice the tomatoes, drizzle with olive oil, salt, and pepper, then place onto a grill basket or grill pan. You can do the same with the leafy vegetable, but you have to be very diligent – they can burn quickly. Just a light char does the trick.