Thanksgiving, Grilled Veggies & Fall Colours


Veggies on the grill

Ah, Thanksgiving.  Canadian Thanksgiving, of course.  A holiday about bringing together family, friends and food… and of course, about being thankful for all of those things.  In my family, my parents still cook the turkey (and stuffing, and squash, and potatoes) but everyone contributes something to dinner.  This year, we took care of the vegetables.

So we grilled them.

It’s fall in Ontario and this dish has all the lovely colours of the turning leaves.  Being outside next to the barbeque meant enduring a bit of rain and the cooler temperatures, but it also meant that hubby and I stayed out of the bustling kitchen and that the oven and stovetop were free for other things.  This recipe was enough for about 12 adults.

Done like dinner!

On the table

Roughly chop (about 1” chunks):

  • 4 sweet peppers (red, orange & yellow)
  • 1 small green zucchini
  • 1 small yellow zucchini
  • ¼ of a red onion

Mix in a big bowl, and add:

  • ½ lb sliced mini portabella mushrooms
  • 1 pint of cherry tomatoes
  • ¼ cup olive oil (we used basil infused)
  • Freshly ground pepper to taste
  • Garlic or herbs as desired (we used about ¼ tsp powdered garlic and a pinch of salt)

Preheat grill to about 350F, and place the veggie mixture into a grill basket (this just fit into one basket) over direct heat.  We stirred it about every 5 minutes for the first 15 minutes, then more frequently for the last 5 minutes.  It took about 20 minutes to cook (but if you had less volume, it would take less time).

Simple & delicious.  Thankfully.


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