This post may contain affiliate links. Please read our disclosure policy.

Follow Me on Pinterest

I have a simple recipe for today, ladies and gentlemen.

It has to do with fresh vegetables and a grill, a bit of olive oil and some salt and pepper. No need to skewer  these veggies. Instead, lay a nice sheet of tin foil on your grill, drizzle it with olive oil and  let the veggies cook and get all caramelized and wonderful. 

This would make a fabulous side dish to Grilled Chicken, Grilled Flank Steak, or fish. It would even be wonderful poured over a nice bed of  hot angel hair pasta. 

Hope you try it. 

Hope you love it. 

Hope the sun comes up tomorrow. 

Hasn’t let me down yet, you know.
It’s pretty much a given.

Grilled Vegetable Medley
Time: 20 minutes
Yield: 4-6 servings
Recipe from Jamie Cooks It Up!

2 bulbs garlic
1 (8 ounce) package mushrooms
1 red onion
2 small sweet red peppers
2 small sweet orange peppers
10 stalks asparagus
Olive Oil
Salt and Pepper
1 T fresh lemon juice
1/2 C grated Parmesan cheese

1. Peel the garlic. You can see (hopefully) that I haven’t chopped the garlic. You’ll want to leave each clove whole. Don’t get worried about having horrible garlic breath or anything. While the garlic grills away, and gets all caramelized on the outside it becomes very mild and oh so delicious. Seriously. Would I lie to you? About garlic breath! Never in a million years. 🙂
2. Roughly chop all of the vegetables. 

2. Heat your grill up over medium high heat, until the thermometer reaches 350 or so. Then, turn the temperature down to low. 
3. Grab some tin foil and line your grill with a nice long piece. Turn the edges of the foil up just a bit so you can be sure to catch all of the wonderful juices your veggies are going to make.  

3. Drizzle the tin foil with olive oil. 

4. Carefully pour the vegetables out over the foil. Drizzle them with more olive oil. 

5. Sprinkle some salt and pepper over the top. 
6. Cover the grill and let them cook for about 10 minutes, stirring occasionally. 
7. When the vegetables are cooked through, (the onions should be translucent and the garlic should have a nice golden brown color) use a metal spatula to scoop them off of the tin foil and into a large bowl. 
8. Squeeze 1 tablespoon lemon juice (about half of one lemon) onto the veggies. 
9. Sprinkle 1/2 cup grated Parmesan cheese over the top and give it all a nice stir. Taste it and add more salt and pepper if needed.

Serve and enjoy!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Great goods from you, man. I have understand your stuff
    previous to and you are just too excellent. I really like what you have acquired here,
    certainly like what you’re stating and the way in which you say it.
    You make it enjoyable and you still take care of to keep it sensible.
    I cant wait to read far more from you. This is really a great web site.

  2. I don’t know whether it’s just me or if
    perhaps everybody else experiencing issues with your blog.
    It looks like some of the text in your posts are running off the screen.
    Can somebody else please comment and let me know if this is happening
    to them as well? This may be a issue with my internet browser because I’ve had this happen before.
    Thank you

  3. Thanks , I have recently been searching for info approximately this
    topic for a long time and yours is the best I’ve discovered till now.
    But, what about the conclusion? Are you sure concerning the supply?