Growing up, my summers included swimming all day and countless cookouts in parents backyard. They would invite friends and neighbors over, and we would grill and eat outside as often as we could. As an adult, I realized grilling can be done year round, but it is not the same as grilling between Memorial Day and Labor Day.
One item you could always count on as part of every summer party was my dad's grilled veggies. He could never seem to make enough either. They were good immediately off the grill, a few hours later, or even cold from the fridge later that night or the following morning.
A few weeks ago, I was craving these veggies so badly with the warm weather we have been having, so I had to figure out a way to make them ASAP. Normally, my dad would marinate the veggies in a store brand Italian Dressing, but knowing this option was not going to work for me, my first step was to create an AIP friendly Italian Dressing.
These veggies are perfect to take to any cookout for fellow AIPers or non-AIPers and can be enjoyed even a day or two after, if they last they long. This weekend, my parents came over for a cookout at our house and I made these veggies for everyone to enjoy. My dad said they were just as good as his, if not possible better, so I had to share the recipe with you all. Feel free to use the recipe as a guide to add and subtract veggies as you like to make the perfect dish for your family.
Grilled Summer Vegetables
- 1 cup brussel sprouts, halved
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 6-7 garlic cloves, whole
- 2 cups white mushrooms, sliced
- 3-4 medium carrots, sliced
- 1 medium red or sweet vidalia onion, roughly chopped
- 1 cup Homemade Italian Dressing
- Combine all ingredients in a large bowl. Make sure veggies are completely coated in dressing.
- Allow to marinate for at least 4 hrs, but can be up to 24 hrs. I recommend doing it the night before, or in the morning before work for dinner in the evening.
- When ready to grill, heat grill over medium heat. You will need to use either a Vegetable Basket, aluminum foil boat or some other grill pan that will prevent the veggies from falling through the grates.
- Once the grill is warm, add veggies to basket (or aluminum or pan). If you have a smaller grill or basket, you might need to do it in batches.
- Grill veggies for about 35-40 minutes, stirring every so often. You want them to have some nice grill marks, but not be too over cooked. They will still have some crunch to them.
- Enjoy along side your favorite summer time dishes.
Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15