Easy Grilled Vegetables
Your Crown Verity grill isn't just for satisfying carnivores - it's the perfect way to add a smoky flavour and coax out the deep, roasted sweetness from your favourite vegetables. Veggie lovers rejoice 🙌!
2 portabello mushrooms
1 yellow squash
1 bunch thick asparagus
1 red bell pepper
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus. Divide corn into 4 pieces.
Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 15-20 minutes for the corn; 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.
Serve warm or at room temperature.