Best Of: Grilled Veggies!

Best Of Grilled Veggies: Chorizo Stuffed Peppers

There is a great big world of ways to make vegetables absolutely delicious, but these are our favorites. ????


Chili Lime Corn

Lime Butter Corn

Brushed with a zesty chili-lime-cayenne butter and grilled to perfection, this corn recipe makes an excellent choice for adding some life to dinnertime. We love the simplicity of the ingredients in this recipe especially – if you cook at all, odds are they’re in your cabinet! The trick to cooking foil wrapped corn perfectly is to rotate it several times for a minimum of 25 minutes over medium-high heat. From there, it is a matter of carefully checking around the foil until done to your liking. For more char, keep it on for an extra 5-10 minutes. As long as you turn your corn while it cooks, you’re golden.

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Spice-Rubbed Vidalia Onions

Dry Rub Onions

Utilizing the same method you would on meats and fish, these onions are coated in a delectable dry rub of paprika, chili powder, cumin, coriander, cayenne, dry mustard and oregano. With a spice mixture that awesome, we’re especially glad they only 2-3 minutes on each side on the grill! So not only is this one next-level recipe to whip out for an amazing dinner, but its quick and easy too. ???? Pair these with a salt & peppered grilled rib eye and we might have found a recipe for foodie heaven.

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Chorizo Stuffed Peppers

Chorizo Stuffed Peppers

Don’t get us wrong – plain peppers grilled with just some oil and seasoning is grand, but for this “best of” list we had to take things up a notch. This recipe is grill friendly, but will require a bit of indoor prep for the stuffing. Luckily, it only involves combining cooked rice, tomatoes, black beans, corn, onion and some cooked & crumbled chorizo with enchilada sauce. From then on, stuff your peppers, top with cheese and place directly on the grill for until the peppers are hot and cooked through (about 25 to 30 minutes). Top with chopped cilantro and you’re in for a main (or mega-hearty) side dish that would pair great with some fresh salsa, sour cream or guacamole.

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Asparagus With Lemon Tahini

Asparagus With Lemon Tahini and Toasted Almonds

We know asparagus might not be everyone’s favorite veggie, but with how remarkably good it is for you it should make everyone’s shopping list from time-to-time! Cooking it is easy too – simply oil, salt, pepper and grill until it starts to char slightly. Tahini is a dense paste made from crushed sesame seeds that is very popular in the Middle East. We love the way this recipe gives it new life by mixing with lemon juice, garlic, salt and pepper into a bright and flavorful sauce. Top it all off with some toasted almond and you’re in for a uniquely delicious dish great for any weeknight or special occasion.

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Zucchini With Feta & Pine Nuts

Zucchini With Feta and Pine Nuts

This low calorie and low carb veggie has exploded in popularity in recent years with the invention of zoodles, zucchini pizza “crust”, zucchini boats, zucchini fries and the like. An excellent side dish for any grilled meat, chicken or fish, this recipe is easy to prep AND full of flavor – a win-win-win! All it takes is cutting your zucchini to even-sized planks, some oil, some seasonings, grill until marks form (about 2-3 minutes per side). We love the feta and pine nut toppings too – not only to you get deliciously creamy, tangy feta but crunchy pine nuts. Bellissimo!

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Herbed Brown Butter Mushrooms

Herbed Brown Butter Mushrooms

I know when we say “BBQ Sauce”, “mushrooms” is not what comes to mind. However, the brown butter and herbs used on these bad-boys make them a surprisingly satisfying addition to some sticky bbq chicken or ribs, macaroni and cheese and coleslaw. A simple recipe that takes under 20 minutes, just grill your mushroom skewers with some oil, salt, pepper then drizzle with the herbed brown butter (some parsley if you’re fancy!) and serve.

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Cheesy Potato Not-chos

Potato Nachos

What’s that they say about saving the best for last?

Amazing for any time you feel like truly living your best life, this potato recipe is truly fully-loaded with expertly seasoned potatoes topped with bacon, black beans, red bell pepper, corn, jalapeño green onion and lots of cheese! The recipe is simple too – no par-boiling or pre-cooking of the potatoes required; just a quick rinse and dry after you slice. From there, season, assemble and pop on the grill! And if you’re not a fan of the sometimes-messy (but super campfire friendly) foil pack method, you can opt to assemble your taters on a baking dish instead – just cover with foil while you grill for the same deliciousness!


What’s your favorite grilled summer veggie? Tag us with #BestMarket, we would love to see!


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July 11, 2019