There's nothing easier than grilling! If you haven't already done so, dust off the grill and start the season by grilling up some vegetables. It's easy and the clean-up is effortless. The best part, is you can dump whichever type of vegetable you want (and more than one variety is highly encouraged!). Be smart - make plenty so you have leftovers for the week! Easy!
Ingredients
Vegetables of choice, cut into large chunks (I use whatever is in season - favorites are: brussels sprouts, cauliflower, broccoli, any variety of squash, garlic, onions, tomatoes)
Extra virgin olive oil
Heat grill.
Cover large roasting pans with foil. In a large bowl, or on the roasting pans, dump vegetables on trays, drizzle with olive oil and sprinkle with whatever seasonings you like (I use sea salt or a hardwood smoked salt, freshly ground pepper, smoked paprika) - mix thoroughly.
Grill for 20 minutes.
Done!
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