Along with April showers and May flowers comes one of the best things about warm weather… grilling season! These perfectly grilled veggies are a healthy, delicious and easy to make must-have for all of your backyard cookouts.

Anyone can make a good hamburger or hot dog, but grilled veggies? Not so easy. Too soft, too crunchy, underdone, black… grilling veggies is not as easy as it sounds. This recipe walks you through how to make the perfect grilled veggies without any fancy equipment, even the pickiest eaters will love them!

Recipe

• Serves: about 10
• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: about 40 minutes

Ingredients

• 2 onions
• 3 bell peppers
• 8oz package mushrooms
• 3-4 zucchini
• 4 ears corn
• 1 bunch fresh basil (see pic above for about how much)
• 1/4 cup olive oil
• 1-2 tsp salt, depending on preference (start with less)
• 1/2 tsp ground black pepper
• 1 tsp garlic powder

Directions

1. Cut up onions, bell peppers, mushrooms, and zucchini into 1 inch pieces, add pieces to a large bowl.
2. Pour olive oil over veggies. Add salt, pepper and garlic powder and mix thoroughly to coat all veggies.
3. Lay out heavy duty aluminum foil on a cookie sheet, then lay out a layer of veggies on foil and fold up the ends to create a tray (see pic above). Do not overfill each aluminum foil tray or it will be difficult to handle.
4. Carefully lift aluminum foil tray and gently place on the grill.
5. Cook on the higher end of medium-high heat for 20-25 minutes, until a fork slides through easily and slightly charred (see pic above).
6. While the veggies are cooking, place the corn into a large pot and cover with water. Bring the water to a boil, let boil for 5 minutes then turn off heat and let the corn sit for a few minutes.
7. Run each ear of corn under cold water so they become cool enough to handle. Cut off the corn from the cob.
8. Add cooked veggies and corn to a large serving bowl.
9. Chop fresh basil and add to veggie mixture, toss well to combine.
10. Enjoy!

Tips & Tricks

• use 3 different colored bell peppers to make your dish more vibrant.
• Throw in some fresh jalapeño to add some spice.
• You can be generous with the fresh basil, it adds such a summery, yummy flavor.
• This recipe makes about 10-12 servings. If you don’t eat them all, these veggies make fantastic leftovers, just heat them up in the oven.
• There is a lot of room for flexibility in this recipe. If you like more onions, add them! Or maybe replace for another veggie you’re not so fond of. You can really customize this recipe to make it your own.

Now you only need dessert. Perfection.