Grilled Vegetables

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Quick Facts:

“During the hot summer months, the farmers’ markets are brimming with delicious vegetables. We often go to the market first thing Saturday morning to get great summer vegetables. We fire up the grill on Saturday or Sunday and grill enough great veggies for our delicious tacos, salads, quesadillas and pizzas for the remaining week.”


1 red onion
2 zucchini
2 yellow squash
2 ears corn
1 poblano chile
2 bell peppers, assorted
2 tomatoes, sliced
Olive oil
Salt and pepper


1. Preheat grill to high.
2. Slice onions in big rounds and secure with skewers if desired. Depending on size of zucchini and squash, slice lengthwise, in halves, thirds or quarters. Remove silks from corn. Oil poblano chile.
3. After spreading coals, grill chile skin side down until blackened. Brush remaining vegetables liberally with olive oil and sprinkle with salt and pepper.
4. Allow grill to cool or set to medium. Place onions on grill. While grilling onions, add tomatoes and cook about 3 to 4 minutes per side until softened. Remove tomatoes. Move onions edge and grill for indirect heat. Remove onions when tender.
5. Add zucchini, squash and peppers and grill until soft, turning once. Add corn and turn until all sides are darkened.
6. Peel skins off peppers and have available a bowl of water to rinse fingers. Do not rinse peppers. Once cool, dice vegetables for favorite recipe.

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