Grilled Veggies

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.

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