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
From our kitchen
- ★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.
We recommend for this recipe
Weber Lumin Compact Electric Grill
The Weber Lumin Compact Electric Grill's 194 sq in surface and smoke infusion capability and 600°f searing heat make it our pick for this recipe.
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