Just because the Autumn season is upon us, don’t pack away that barbeque grill just yet. With Autumn produce waiting to be sampled, this is one of the best times of year to grill those vegetables and enjoy those tastes of autumn. You may even have an excess of produce in your garden that needs to be eaten. If you have canned or froze what you could, try out some of these recipes to grill those vegetables you have left in your garden.
Mixed Vegetable Delight
This grilled vegetable recipe makes for a wonderful compliment to any dinner. The mix of potatoes and squash make for a delicious combination.
- 2 baking potatoes
- 2 sweet potatoes
- 1 acorn squash
- 1/4 cup butter, melted
- 3 tablespoons vegetable oil
- 1 tablespoon thyme
Preheat grill and prepare for indirect grilling. Peel potatoes, sweet potatoes and squash. Cut each into 1 inch thick slices. Discard seeds and fibers from squash. Toss vegetables with oil, salt and pepper. In a small bowl combine butter and thyme. Place vegetables on grill away from direct heat. Close lid and cook for about 15 minutes. Turn and continue cooking for 15 more minutes. Turn again and brush with butter and thyme mixture. Coat all sides and continue cooking until vegetables are tender.
Who knew that you could grill cabbage? Well, you can and it tastes just delicious with that sweet crunchy texture that only a grill could give. This recipe enhances the flavor of the cabbage by simply wrapping a bacon strip around the wedge of cabbage. Enjoy!
- 1 medium head cabbage (about 2 pounds)
- 4 teaspoons butter, softened
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- 4 bacon strips
Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice. Yield: 4 servings.
Tasty Grilled Carrots
Although carrots can be enjoyed anytime of year, I thought it was appropriate to include them in this article. The beautiful orange color of the carrots adds that Autumn touch to any plate. Not only do carrots pack a health punch for your body, but they are absolutely delicious when grilled.
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon cider vinegar1 garlic clove, minced
- 1 pound large carrots, halved lengthwise
In a large bowl, combine the soy sauce, oil, ginger, vinegar and garlic. Add carrots; toss to coat. With tongs, place carrots on grill rack. Grill, covered, over medium heat for 15-20 minutes or until tender, turning and basting frequently with soy sauce mixture. Yield: 4-6 servings.
Ann Martin is a writer for dinnerware center, an online tableware store. Dinnerware Center specializes in tableware sets from major brands, including the Oneida Michelangelo and Noritake stoneware dinnerware sets. Ann enjoys scouring the web for healthy, yet tasty recipes that she can make using fresh produce.
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