Grilled Veggies

Prep Time
Cook Time
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"I bought a metal basket-type gadget for grilling veggies. I used it once and wasn't impressed. It's been gathering dust on a shelf in the garage. I figured I should use it again and came up with a solution to the problem I had. I put a small piece of foil on the bottom, so the seasonings wouldn't drip into the coals. Obviously you can change the veggies and seasonings, I just wanted to remember what I used b/c they were so good! Another note: south of Tucson, there is an old mission- San Xavier del Bac. When visiting, we passed a local co-op, called San Xavier Co-op Farm that sold seasonings. Their Italian Snap seasoning includes jalapeño. That's what I used here, but anything with a little kick would be good!"

Original recipe yields 3 servings


  • Serving Size: 1 (210.9 g)
  • Calories 112.8
  • Total Fat - 7.3 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 15.1 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 6.1 g
  • Protein - 3.2 g
  • Calcium - 29.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.1 mg

Step 1

Mix cut up veggies with oil and seasonings.

Step 2

Place into grilling basket.

Step 3

Let cook over hot coals, stirring once or twice.

Tips & Variations

  • Either a grilling basket, or you can put these on skewers after mixing veggies and seasonings together.
  • If Italian Snap seasoning is not available and you like a little heat, add a pinch of cayenne pepper to the seasoning.
  • For more servings, add cut up bell pepper.
  • Number of servings depend on how big your veggies are!