Arnett's Acres
Grilled Vegetables  | March 2015

YUMMMMM...Grilled Vegetables. I really don't know what else to say, you just can't get any better. Have fun with this basic recipe and experiment with different varieties and mixtures of vegetables. These are also excellent just placed on a cookie sheet in the oven.



6 carrots, or 1 bag baby carrots
4 potatoes
1 stalk celery
1 large onion
1 green pepper
1-2 small zucchini
2 parsnips
4-5 cloves garlic, or use jarred minced garlic
Olive oil to drizzle
Cracked black pepper
Lawrys Garlic Salt                    

              Grilled Vegetables and Kabobs                

1. Clean all vegetables. Cut in large dice (except baby carrots). Place in a large bowl and drizzle with olive oil to lightly coat all veggies.

Grilled Vegetables

2. I usually make a pan with one inch sides with the doubled foil. Place the oiled aluminum pan on your grill and immediately pour in veggies. I like to put these over direct heat initially to brown the vegetables then move over to indirect heat to finish cooking with the lid on the grill.

The varieties of vegetables that you may use are endless. Have fun experimenting with different mixtures and enjoy.



Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

Copyright Arnett's Acres 2012 - Permission must be granted in writing to reuse any items/articles from this site in print or digitally.