Saturday Grill Out: Fall Veggie Cornucopia

I feel that there’s three basic food groups: pork, chicken, and beef. But every once in a while we really do need to invest some time in some good vegetables. So today we’re skipping the three major food groups and making something completely vegetarian. Now don’t get me wrong feel free to add a brisket or some pulled pork or some grilled chicken to this recipe but this one’s really for the non-meat eaters for now anyway. What’s great about cooking with a fire is that everything tastes great cooked on it and vegetables are no exception!

What you will need:

  • 2-3 Zucchinis cut length wise for grilling
  • 1 Red bell pepper
  • 1 Orange bell pepper
  • 1 Green bell pepper
  • 6 Portabella mushrooms
  • 2 Beefsteak tomatos
  • 1 Garlic bulb
  • 20-30 Brussel sprouts


Start by chopping off the end of the Zucchini and slicing it into spears:
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Take the top off the bell peppers and take out all the seeds then cut into smaller partsIMG_1302IMG_1303 IMG_1304


Take the onion, slice the end off of it and peal off the outside layer. Then slice it nice and thick:




Cut the mushrooms tick as well:

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Take the tops off the tomatoes and slice them as well:

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Cut the bottom off the garlic bulb. Place the garlic under the knife and give it a good thud. This will split the peel off the garlic and make it easy to get out.

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Split the brussels in half and place them on a cookie sheet:

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Just like always fire up the grill. To portobellos and the bell peppers take the longest so I would suggest starting with those first. Put a little olive oil on the grill or directly on the veggies. Place them directly over the fire keep an eye on them because they will char. One of those grilled veggie baskets would work pretty well with this.


once you have a good chat on the peppers I would suggest adding the rest of the vegetables. You want to make sure that the vegetables get nice and soft. Keeping a good char on all of them but be careful not to burn them. Once everything is cooked there are a couple of ideas he can try.

The charred salad:

Take all of the cooked vegetables and some kosher salt, Basil, rosemary, balsamic vinegar, and some olive oil and toss lightly that’s pretty much all there is to this one enjoy.

6 sides:

So if you really think about it breaking each of these up into the separate vegetables, you could actually end up with six separate side dishes for any of the meat choices seen on this blog. I’m sure that there are countless other items you can come up with. Feel free to add them in the comments below and let me know what you think. Have fun cooking!

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