Big Green Egg Grilled Vegetables
Ingredients
- 3 bell peppers chopped, I used red, orange, and yellow
- 1 red onion chopped
- 8 ounces mushrooms halved
- 1 lb asparagus woody stems removed and discarded
- 8 ounces green beans ends trimmed
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 teaspoon steak spice
- 1 lemon juiced
- ¼ teaspoon black pepper
Method
- Chop vegetables into bite-sized pieces, make them consistent so they cook evenly on the Egg. Place them in a large mixing bowl.
- Add the steak spice, oil, and fresh garlic to the vegetables. Toss well to combine.
- Heat your grill to 350 degrees Fahrenheit. Place a cash iron skillet or a cast iron griddle pan on top of the Egg grates. Add the vegetables to the cast iron pan.
- Let vegetables cook for 6-7 minutes, and flip with a spatula to turn over. Cook for an additional 6-7 minutes or until vegetables are tender.
- Once vegetables are finished cooking and are tender, remove them from the Big Green Egg. Toss with fresh lemon juice and enjoy hot!
Nutrition
Calories65kcalCarbohydrates11gProtein3gFat2gSaturated Fat0.4gPolyunsaturated Fat1gMonounsaturated Fat0.4gTrans Fat0.01gSodium157mgPotassium404mgFiber4gSugar5gVitamin A2032IUVitamin C73mgCalcium40mgIron2mg
Notes
Substitutions and Additions
- You can add any additional vegetables you enjoy on the Big Green Egg - try chopped or sliced zucchini or squash, cauliflower, or snap peas for a nice crunch!
- Instead of the steak spice, try other spice blends for different flavors. You can use a chicken seasoning, Italian seasoning, or add 1 tablespoon of teriyaki sauce to the vegetables and mix well.