Simple to make, grilled vegetables are loaded with the flavor of summer. These vegetables are extremely versatile, and depending up on your choice of seasoning, they can be made to be the perfect accompaniment to a variety of meat entrees. Of course, there is nothing quite as delicious as these grilled vegetables, so you’ll want to eat them by themselves, too.
Since I was grilling pork chops coated with a Cajun spice rub, I opted for Cajun seasoning for these vegetables. I tend to treat all of the vegetables basically the same, when seasoning a batch for dinner. Only the cooking time changes. Some veggies cook faster than others.
Of the vegetables we were cooking on this occasion, sweet potatoes had the longest cooking time. The potatoes were peeled and cut into chunks that were tossed with melted coconut oil. The potatoes were then liberally sprinkled with Cajun Spice Blend. These were cooked in a wok designed for the grill. Unfortunately, I allowed myself to be distracted, and left them on the grill too long. They were a little burned. Allow them 5 to 10 minutes per side, and toss the sweet potatoes regularly while they are being grilled to ensure your sweet potatoes don’t end up looking line mine.
The squash was prepared in exactly the same way. The squash was sliced in 1 to 2 inch segments. These were tossed with coconut oil and sprinkled generously with a Cajun Spice Blend. The squash can be threaded onto skewers with either the skin side facing out or with the flesh of the squash facing outward.
I personally prefer the latter because It puts some beautiful carmelization onto the flesh of the squash. Which only intensifies the flavor of grilling.
I you want, you can alternate onion wedges with the squash on skewers. Grilling really brings out the sweetness of onions. Once again, I recommend tossing all vegetables bound for the grill with about a tablespoon of coconut oil and then sprinkling liberally with the seasoning of your choice. Squash requires about 5 minutes per side.
Mushrooms are particularly good when grilled in this way. They absorb seasonings well. And they require only about 5 minutes on the grill until they are done.
The exception to this technique is tomatoes. I use large cherry tomatoes, or small Roma Tomatoes, and simply run the skewer through the fruit from the stem end to the base. These also require only about 5 minutes until they are ready. I usually turn them over after about 3 minutes. This is long enough for the tomatoes to plump up and for the insides to become soft and juicy. Like so many of the other vegetables, grilling tomatoes makes them sweeter. You will know that they are done when the skin begins to wrinkle. Just don’t leave them on the grill too long, or they will burst open and you will lose all of their juicy goodness into the flame. That would be a horrible tragedy.
We served our grilled vegetables with Cajun Style Grilled Pork Chops. It was filling, delicious, and as we realized as we ate it, accidentally Paleo.
Here are the instructions. I’m sorry that the measurements aren’t more precise. I have made grilled vegetables using Lemon Pepper, Seasoned Salt, Mediterranean Spice Blend, and Cajun Spice. All of these seasonings make delicious grilled vegetables.
Give them a try and let us know what you think.
Thanks for visiting Patty Cake’s Pantry.
- 1 medium zucchini, cut into 1½ inch slices
- 1 medium yellow squash, cut into 1½ inch cubes or slices
- 8 ounce package of button mushrooms
- 2 sweet potatoes, peeled and cut into 1½ - 2 inch cubes
- 16 ounce package of large cherry tomatoes
- 1 large onion, cut into eighths
- 2- 4 tablespoons of coconut oil
- 1 - 2 tablespoons of Cajun Spice Blend
- If you are using wooden skewers, soak them in water for 30 minutes while you
- Melt Coconut oil and pour over all vegetables except tomatoes.
- Arrange all vegetables on skewers, running the skewer across the diameter of the zucchini and yellow squash coins, alternate wedges of onion with squash on one skewer, and insert skewers up through the stems of the mushrooms, and from stem end to blossom end of the tomatoes.
- Sprinkle the vegetables with Cajun Spice Blend on both sides.
- I prefer to cook the sweet potatoes in a grill top wok rather than putting them onto skewers.
- Place sweet potatoes onto a low grill.
- Allow to cook for 5 minutes.
- Toss the sweet potatoes, flipping them over then add the zucchini, squash, and mixed squash/zucchini and onions skewers to the grill.
- Allow to grill for 5 minutes, then toss the potatoes again and turn over the zucchini and squash skewers.
- Place mushrooms and tomatoes onto the grill.
- Allow to grill for 3 minutes.
- Toss sweet potatoes again, and turn over the mushrooms and tomatoes.
- Allow to grill for 3 more minutes.
- Remove all vegetables from grill, checking to ensure that the potatoes are done.
- Carefully remove from skewers and serve with your favorite grilled meat.
|Amount Per Serving|
% Daily Value
Total Fat 9.6g
Saturated Fat 7.9g
Trans Fat 0.0g
Total Carbohydrates 40.9g
Dietary Fiber 7.2g
Vitamin A 17%
Vitamin C 66%
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