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Fire up the grill and try this rainbow recipe of grilled veggies!

grilled veggies

Eileen Considine Boggins lives the mission of JourneyCare in her career and beyond. At work, she serves as a Partner Relations Manager, collaborating with healthcare facilities that partner with JourneyCare to provide the best care for our shared patients. But Eileen is also a trained chef and, previously, she committed more than a year in volunteering her culinary talents to offer a JourneyCare hospice patient “food therapy,” becasue the patient dreamed of being a chef. Each week, the duo would meet and cook recipes together to help make his culinary wish come true.

“It was one of the most meaningful experiences of my life,” Eileen says

Today, Eileen still cooks with passion. She loves to grill year-round and, during summer, she enjoys grilling a variety of veggies from her garden and the famers market. With the season now in full swing, Eileen shares a simple, grilled vegetable recipe that is great all summer long as a side dish for any barbecue or party. Veggies can be prepared to meet the needs of anyone and are a healthy choice for all. Try the recipe below and eat a rainbow!


Fresh Grilled Vegetables Recipe

Serves 8-10

grilled veggies

Ingredients

• 1 lb. cherry tomatoes (bigger that the grape) yellow, red purple – or combo!
• 1 medium zucchini sliced ½ inch crosswise on diagonal
• 1 medium yellow squash sliced ½ inch thick on diagonal
• 1 cup broccoli florets
• 1 med size red onion (skin removed, cut in half)
• 1 each – red, orange, yellow pepper cut in quarters, seeds removed
• 3 portobello mushrooms halved (or use 1 cup of cremini (brown) mushrooms, keep these whole
• 1 lemon
• 1/3 tablespoon olive oil
• ¼ cup balsamic vinegar (golden or dark) optional
• 2 bunches each of chives and basil
• Choose and add your favorite herbs – rosemary, oregano cilantro work well!
• 1/2 cup pine nuts (optional)


Directions

1. Heat gas grill to medium heat.
2. Rinse and chop vegetables and herbs. Pat dry.
3. In a large bowl, toss all vegetables generously with kosher salt, fresh ground black pepper, balsamic vinegar and 1/3 cup of olive oil.
4. When grill is heated, place veggies on the grill grates and flip after 4 minutes or so. (Keep an eye on them and decide how charred you would like your veggies. They will cook at slightly different times
5. Juice one lemon and mix with the zest (skin) of a lemon (A micro plane is the best tool to remove zest)
6. When all the vegetables are grilled, place on platter and add the juice of the lemon, zest, chopped herbs, pine nuts (if using) and toss with tongs.
7. Taste to check the salt and pepper seasoning add more if necessary. Add more olive oil if needed drizzle balsamic vinegar on top (optional).
8. Serve.

Chef notes

Be creative! Use vegetables that you like. This is a no- fail recipe. The goal is not to cut too small – vegetables have a lot of water in them so they will shrink and slip through grates if too small.

Vegetables can be sautéed in a pan as well as roasted in the oven, so you are still in luck even if you don’t have a grill! Prepare all the vegetables the same way. If you are sautéing, you will probably need to do so in batches depending on the amount of vegetables that you have. If you are roasting in the oven, add parchment paper to the sheet pan (easier clean up) and roast the vegetables at 450 degrees. Turn them after 15 minutes. 30-40 minutes total roasting time. Just keep an eye on them.

Variations: You can add parmesan cheese or goat cheese. You can add pesto to coat the vegetables. Grilled vegetables are so flavorful, so they don’t need much!