3 Simple Grilled Veggie Side Dishes to Serve at Your Barbecue

If you’re hosting a barbecue, you don’t have to spend a fortune buying meats to serve your guests. Buy some meat but add vegetables to your barbecue shopping list – they add variety to your dishes plus they’re also very light on the pocket. Grilled vegetables make healthy and delicious side dishes that go perfectly with any kind of meat, so be sure to go the grocery’s produce section when shopping for your barbecue.

Here are 3 easy grilled vegetable side dishes that you should try at your barbecue:

1. Classic Grilled Veggie Salad

What you need:

• 2 zucchinis, ends trimmed and halved lengthwise
• 20-24 asparagus, trimmed
• 2 yellow squash, ends trimmed and halved lengthwise
• 2 red bell peppers, halved and seeded
• 1 red onion, sliced into 1/2-inch thick slices
• 1 clove garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tbsp. Dijon mustard
• Salt and pepper to taste

Pre-heat grill to medium heat and spray grates with non-stick cooking spray. Arrange all vegetables on grill and cook for 10-15 minutes until slightly charred and tender. When ready, transfer grill in a cooling plate and cut into bite-sized pieces. In a large bowl, mix vinegar, oil, mustard, salt and pepper. Toss the vegetables in the mixture. Serve warm.

2. Grilled Vegetable Sandwich

What you need:

• 1 eggplant, sliced into strips
• 2 portobello mushrooms
• 2 red bell peppers, halved and seeded
• 3 cloves garlic, crushed
• 4 tbsp. mayonnaise
• 1 loaf focaccia bread

Pre-heat grill to medium heat and lightly oil grates. Arrange eggplant slices, bell peppers and mushrooms on grill and cook for 10-15 minutes until tender. Cut into bite-sized pieces when ready. In a medium bowl, mix mayonnaise and crushed garlic. Slice bread in half lengthwise before spreading mixture one on or both halves. Arrange vegetables on the bread.

3. Tangy Barbecued Vegetables

What you need:

• 1 eggplant, cut into 3/4-inch thick slices
• 3 zucchinis, sliced
• 2 red bell peppers, cut into wide strips and seeded
• 6 mushrooms, stems removed
• 1/4 cup chopped basil
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice

Place eggplant, zucchini, bell peppers and mushroom on a medium bowl. In a separate bowl, mix oil, lemon juice, basil and garlic then pour the mixture over vegetables. Cover and refrigerate for 1 hour. When ready, pre-heat grill over medium heat and lightly oil grates. Cook vegetables for 2-3 minutes per side or until tender.