As I’ve mentioned before, during the summer I do quite a bit of cooking on the grill. While many people are familiar with making steaks, chicken, and burgers on the grill, I find that they are frequently surprised when I mention cooking vegetables on the grill. With the right tools, it’s quite easy – and so delicious!
I started cooking vegetables on the grill when I got a grill basket at a local kitchen store. It’s nothing real fancy – just a pan with small holes on the bottom. The holes are small enough to keep food in the pan while still allowing the wonderful flavor of cooking on the grill. I have found that just about any vegetable that can be roasted can be cooked on the grill. I just toss the veggies with some olive oil prior to cooking to keep them from sticking to the pan.
This past week, I had some brussels sprouts in the refrigerator that I wanted to use. I love to make roasted brussels sprouts in the winter, but I didn’t feel like using the oven in the hot weather. So, I made them on the grill with some potato and onion. Drizzled with good quality Balsamic vinegar, the veggies were a delicious side dish for the steak that I also made on the grill!
- 2 medium russet potatoes, peeled and cut into chunks
- 10 ounces brussels sprouts, cut in half
- 1/2 large sweet onion, cut into chunks
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Balsamic vinegar
Preheat the grill to medium-high.
Place the potatoes, brussels sprouts, and onion in a large bowl. Drizzle with the olive oil, and liberally season with the salt and pepper. Toss to evenly coat all of the vegetables.
Transfer the vegetables to a grill pan. Cook on the grill for about 15 minutes, flipping the vegetables every 5 minutes. Once the vegetables are cooked, transfer to a platter and drizzle with the Balsamic vinegar.