Recipe · Vegetables
Small-Kitchen Grilled Vegetables
Small kitchens and small grills are a good match for grilled vegetables because vegetables do not need much real estate, they just need enough flat surface to char. A compact grill like the Weber Lumin Compact comfortably handles two servings of grilled vegetables as a side, or three as a main over grains. The only discipline required is batch cooking. Cramming everything on at once drops the grill temperature and turns vegetables into a steamed mush. Cook by density and move each batch to a resting platter as it finishes. Everything reheats naturally as the next batch comes off, and the balsamic drizzle at the end ties it all together.
Ingredients
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, quartered
- 1 small red onion, thick sliced
- 6 oz cherry tomatoes on the vine
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- Fresh basil leaves
Instructions
- 01
Toss everything except the tomatoes and basil with olive oil, salt, pepper, and oregano in a large bowl.
- 02
Preheat the compact electric grill to 425F.
- 03
Grill in order of density: onions first (5 minutes), peppers (4 minutes), squashes (3 minutes per side), tomatoes on the vine last (2 minutes, just enough to warm them through).
- 04
Transfer everything to a serving platter as it comes off the grill.
- 05
Drizzle with balsamic and tear the basil over the top.
Pro Tips
Tips for this cook
- ★On a small grill, batch cook by vegetable type rather than crowding everything on at once. Crowded vegetables steam instead of char.
- ★Leave the tomatoes on the vine. They look dramatic on the platter and hold together better on a small grill than loose cherries.
- ★Prep all your vegetables before you preheat. Compact electric grills lose heat fast when you leave them open for more than 30 seconds.
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