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Well, it's that time of year again. Time to lug home a big bag of charcoal and spark up the grill, and if you're lucky enough to live in a place where minor explosives are legal, don't forget to buy some fireworks! It's the 4th of July!
The 4th of July always seems to bring out the usual fare: hamburgers, hot dogs, BBQ ribs, smoked brisket--a carnivore's dream! However, because of a few close friends who are vegetarians, I have learned to NEVER disregard my side dishes.
I'm not a vegetarian myself, but I have dated, cooked for, and entertained quite a few of them. It seems their biggest complaint is that the foods available at parties are incredibly limited and it is not unheard of for them to go home hungry. So, it being the day we celebrate independence, I figured I'd throw my friendly vegetarians a bone, so to speak.
I stumbled upon this recipe almost ten years ago when I first took an interest in finding new things to do with vegetables. It's easy to make, easy to adjust to the number of people you are feeding, and most important, it's TASTY! The original version called for the steaming of all the vegetables, but in recognition of one of the biggest grilling days of the year, I'm going to "throw them on the barbie" (as they say in Australia).Grilled vegetables have always been my favorite. They are tastier, crunchier and retain much more nutritional value. I prefer to use a charcoal grill vs. gas grill, mostly due to the amount of flavor charcoal provides. I've tried a few different mesquite chips, but have found most of them to be too strong and a little overwhelming in taste. Good 'ole Kingsford doused in a fair amount of lighter fluid does the trick just fine.
A tip for more even, hotter burning coals: Stack charcoal in a pyramid shaped pile, soak with lighter fluid, then let stand about five minutes to allow the fluid to soak deep into the coals. Using a wire brush, clean off all leftover debris on your wire cooking surface. With a paper towel, apply a thin layer of vegetable oil and set wire back into place. Light the coals and let the charcoal burn until almost completely gray. Shake your grill to knock charcoal down to an even layer. The coals are now ready to cook your favorite foods.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/jerri-manthey/118-grilled-veggies/
Independence For Your Veggies Too!
Well, it's that time of year again. Time to lug home a big bag of charcoal and spark up the grill, and if you're lucky enough to live in a place where minor explosives are legal, don't forget to buy some fireworks! It's the 4th of July!
The 4th of July always seems to bring out the usual fare: hamburgers, hot dogs, BBQ ribs, smoked brisket--a carnivore's dream! However, because of a few close friends who are vegetarians, I have learned to NEVER disregard my side dishes.
I'm not a vegetarian myself, but I have dated, cooked for, and entertained quite a few of them. It seems their biggest complaint is that the foods available at parties are incredibly limited and it is not unheard of for them to go home hungry. So, it being the day we celebrate independence, I figured I'd throw my friendly vegetarians a bone, so to speak.
I stumbled upon this recipe almost ten years ago when I first took an interest in finding new things to do with vegetables. It's easy to make, easy to adjust to the number of people you are feeding, and most important, it's TASTY! The original version called for the steaming of all the vegetables, but in recognition of one of the biggest grilling days of the year, I'm going to "throw them on the barbie" (as they say in Australia).Grilled vegetables have always been my favorite. They are tastier, crunchier and retain much more nutritional value. I prefer to use a charcoal grill vs. gas grill, mostly due to the amount of flavor charcoal provides. I've tried a few different mesquite chips, but have found most of them to be too strong and a little overwhelming in taste. Good 'ole Kingsford doused in a fair amount of lighter fluid does the trick just fine.
A tip for more even, hotter burning coals: Stack charcoal in a pyramid shaped pile, soak with lighter fluid, then let stand about five minutes to allow the fluid to soak deep into the coals. Using a wire brush, clean off all leftover debris on your wire cooking surface. With a paper towel, apply a thin layer of vegetable oil and set wire back into place. Light the coals and let the charcoal burn until almost completely gray. Shake your grill to knock charcoal down to an even layer. The coals are now ready to cook your favorite foods.
Grilled Vegetable Platter
Made with zucchini, asparagus, vidalia onion, portabella mushrooms, spike seasoning, butter, garlic, soy sauce, lemon juice
Made with zucchini, asparagus, vidalia onion, portabella mushrooms, spike seasoning, butter, garlic, soy sauce, lemon juice
Serves/Makes: 1
- whole carrots halved
- corn on the cob
- yellow squash cut lengthwise
- zucchini cut lengthwise
- asparagus
- vidalia onion cut in quarters (white onion can be substituted)
- giant portabella mushrooms (whole without stem)
- spike seasoning (or Tony Chachere's creole seasoning)
- 1/2 cup butter
***FOR THE DRESSING***
- 6 cloves garlic
- 2 teaspoons soy sauce
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
***FINAL TOUCH***
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
Adjust amounts of vegetables for number of people eating.
Melt butter in a small bowl.
Place all veggies on hot grill. You can wrap corn on the cob in foil with a little butter and salt in each foil packet OR you can place it directly on wire rack - depending on how you like your corn. Brush with butter. Turn often until done to your liking.
Remove veggies from grill onto large platter, slicing portabella mushrooms and placing corn all around the edges. Season all with Spike (or creole) seasoning. Drizzle dressing over all the vegetables in the center and top with the cheddar and parmesan cheeses. Cover with foil and let stand briefly before serving.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/jerri-manthey/118-grilled-veggies/