Cajun grilled vegetables

I only just started eating vegetables this summer, and the dish that made me realize they weren't so bad was this one. I made it originally with zucchini, yellow squash, yellow onions and red peppers. It was bright and colorful and the flavor was out of this world. I've been making it ever since! (Here is the original recipe)

You will need:

  • vegetables of your choosing: for this batch I used 1 small zucchini, 1 small yellow squash, 1/2 package of baby bella mushrooms and 1/2 package of mini corn
  • 1/4 cup of olive oil
  • 1 tsp Cajun seasoning: I use Emeril's Bayou Blast!
  • 1/2 tsp salt
  • 1/2 tsp cayenne (or a little more, if you like things spicy)
  • 1 tbs Worcester sauce (in a pinch I have used soy sauce with a little bit of water before. Came out great)

To start you're going to want to slice your vegetables. I cut the squash and zucchini into little discs about 1/3 inch thick. I chopped the mushrooms into bite size pieces and left the corn as is.

Then you mix together the olive oil, Worcester, cayenne, salt and Cajun seasoning in a bowl and toss the veggies in it. Cover the bowl and refrigerate for at least a half an hour (I usually do it for an hour). Make sure you stir it every so often so that all the veggies get coated with the sauce.

While this is marinating you preheat the grill for medium heat. If you are putting the veggies directly on the grate, make sure to oil it. I typically don't do it this way because about half of them end up falling through =)

I have a grill basket/wok that I bought from Wegmans that is perfect for cooking directly over the heat while reducing the number of casualties.

Grill your veggies for 8-10 minutes, every so often rotating the bottom ones to the top and vice-versa to ensure they cook evenly.

*Some vegetables cook faster than others, IE they might burn while you are still cooking the rest. (Red peppers take forever to cook, while onions quickly soften up and stick to the metal, for example.) Because of this you want to make sure your vegetables are cut the same size, and I keep my serving dish on hand to scoop out the finished veggies before they burn. *

These are ridiculously simple to make, take next to no time, and are an awesome way to add flavor and color to a meal. You can use almost any vegetables you want, so it's perfect if you are trying to get rid of something your garden produced way too much of (why does everybody have so much zucchini all the time?)

Experiment with different combinations of vegetables, some will take the seasoning better than others. I've found that peppers taste strongly of peppers, no matter how long you marinate them for. But you can get some really pretty colors with this recipe!

 

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