It always amazes me the number of people who have never tried or tasted grilled vegetables on the BBQ?

[I always end up with a boatload of compliments on my recipe below. Word to the wise: Anything bigger then the zucchinis above is difficult to grill]

It’s primarily a Mediterranean recipe, that can be found on most Italian kitchen tables all summer long. Personally, I love the way grilling gives vegetables a smokey almost primal-like flavor. They’re aroma becomes more robust, but they still retain their vibrant colors and natural sweetness.

Doing a little research, I’ve also learned from the American Institute for Cancer Research, that the grill does not produce carcinogens in plant-based foods the way it does in meat. Furthermore, quick exposure to high heat means the veggies won’t lose vitamin and mineral value.

Speaking of nutrional value, this recipe is bullet proof. Unless of course you have hefty out-of-control servings of these toppings on your meat.

So is it hard to make?

Hell No! That’s why I’m sharing my personal BBQ Vegetables Recipe here today so you too can look like a culinary genius at your next BBQ.

Vegetable Inventory and Prep:

1. Slice one green and one red bell pepper through the middle of the pepper top to bottom. Remove stems, seeds, and the soft whitish tissue.

2. Remove skin from one white or red onion and cut horizontally about 1/2 inch thick.

3. Slice two zucchinis and one eggplant into lengthwise 1/2 inch think slices.

4. Throw all the vegetables into the largest bowl you have and dress them with EVO (extra virgin olive oil) and salt. Don’t be afraid to get your hands dirty here. I always mix this large batch of veggies with my hands… after I’ve washed them of course.

Get Grilling!

1. Place all the vegetables on the bottom grill (I find 300 degrees to be optimal).

2. Grill the onion pieces until they are translucent (ie. you can kinda of see through them) and leave the rest on the grill until they are soft.

3. Place all grilled veggies back in the large bowl.

4. Wait 5 minutes to cool and then chop up the rest using a pair of kitchen scissors into good-sized chunks, not too fine because we’re not making baby food here.

5. Dress with EVO, balsamic vinegar and salt. Now you have some kick-ass grilled vegetables!

Important Notes

Yes, there are more complex recipes out there that have garlic cloves, squash, tomatoes, mushrooms etc while throwing in rosemary, ground pepper and other herbs. Problem with the smaller type vegetables is the spacing of your grill. Even with my recipe above, your bound to occasionally lose an item to the BBQ fire gods but I won’t even tell you the story of when I tried doing mushrooms and garlic. It was a mess!

In regards to herbs: I like to keep things simple and let the natural flavors come out and attack my taste buds. But don’t let me stop you. Try things out for yourself and let me know if I’m missing out on something dynamite.

I specifically left out grilling times since each BBQ is different in method (gas, charcoal, etc.) and brand technology. Don’t be afraid to experiment and don’t worry about stuff burning. If it does, place it on a side plate and pick off the burnt portions and throw the good stuff into the large finishing bowl. It’s all good!

Also, don’t get bent out of shape about marinating for a long time; this is not a 2-inch piece of steak. Veggies absorb flavor quickly so don’t worry about preparing the night before because it’s the summer time and you have better things to do.

Lastly, don’t be afraid to cook a large batch to have as leftovers as the above numbers are typically all that fits on the bottom of my grill. This stuff gets better the next day and makes for some awesome toppings on your usual boring turkey sandwhiches.

For more ideas regarding healthy BBQ eating, check out our Truth About Six Pack Abs review. You will find nutrition guidelines, eating habits and need-to-know information regarding your body and why the majority of people trying to lose weight fail miserably.