If you like roasted vegetables, then you’ll like them fresh off the grill, too. This recipe for Southwest Grilled Vegetables has a Mexican-leaning edge that brings out bright, individual flavors. I’ve used one of my all-natural seasonings for this recipe: Southwest Sand.

Some people prefer grilling vegetables over charcoal for smokiness. However, you can use a smoker just as easily. Plus, you can pick the vegetables you like the most and swap them out (or add to) the ingredient list. Got leftover veggies in the fridge? Cook them up!

Options:

 Vegetables that work great on the grill (besides those in this recipe) are:

• Asparagus
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Green beans
• Eggplant
• Hot peppers 
• Mushrooms
• Poblano peppers
• Potatoes (baby)
• Romaine
• Serrano peppers
• Shishito peppers
• Squash
• Zucchini
• Mushrooms

Sometimes, when you skewer vegetables, some fall off and into the fiery abyss. So, I advise using a grilling basket for this fare. By turning it, your vegetables cook on both sides. 

Once done, you can use the vegetables as a side dish. Top off some rice with them for a hardier fare. They’re also great in eggs, wraps, fajitas, and on top of burgers.

This is enough for 2-3 people. 

Ingredients

• 1 small yellow squash, peeled and sliced
• 1 red onion, cut into bite-sized chunks
• ½ orange sweet pepper, cut into bite-sized chunks
• 1/2 green bell pepper, cut into bite-sized chunks
• 1 cup (or more) baby onions
• 1 cup snap peas
• Fresh Corn sliced into ½-¾ inch pieces
• 4-6 button mushrooms

Seasoning:

• 1/4 cup olive oil
• ½ tsp Cuso’s Southwest Sand Seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the grill to 425F
2. Prepare your red onion and peppers, cutting them into relatively same-sized pieces
3. Set aside in a large mixing bowl
4. Add all the other vegetables
5. Blend the oil, Southwest Sand Seasoning, salt and pepper together.
6. Toss the vegetables with the oil. Coat evenly.
7. Spray the grilling basket with oil
8. Evenly lay out the vegetables
9. Place on the grill for 10 minutes with a closed lid
10. Check the vegetables. If they have a slight char, see if they’re tender
11. If they’re not quite tender enough, leave them for another two minutes. Be careful. Vegetables can burn easily. 

PitMaster’s Memo: Sauces for your Southwest Grilled Vegetables

If you would like serving or dipping sauces for your vegetables, try some of these:

Aioli: key ingredients garlic and olive oil

Chili-lime Butter: Unsalted butter, lime zest, chili powder, cilantro, salt

Garlic Cesar: Garlic, anchovy, lemon juice, dijon mustard, Worcestershire, mayo, Parmesan-Reggiano, salt and pepper 

Green goddess: Mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.

Peanut sauce: Peanut butter, soy sauce, rice vinegar, chili oil, garlic, ginger, and brown sugar

Tahini: Sesame seed and grape seed oil

Tatziki: Yogurt, cucumbers, garlic, fresh herbs

Sides

Cheese board

Chicken wings

Focaccia

Salmon and rice

Shrimp skewers

Desserts

Carrot cake

Cherry cheesecake

Fruit tart

Pumpkin rice pudding

Strawberries n’ cream

From the Bar

Chardonnay

Cognac

Pilsner

Root beer

Star Gazer