Grilled Zucchini and Carrots

The grill is not just for cooking your favorite meats!  The veggies have a great place  on  you’re grill too.  Often, the twice baked potato or carrots and potatoes find a place on my grill but there is room for other options.  This recipe is simple, fast to prep, and tasty!  Rage on.

Ingredients

1. 2 Zucchinis
2. 1-2 Cups Baby carrots
3. 1 or 2 Cloves of Garlic, minced
4. Worcestershire Sauce
5. Olive Oil
6. Butter
7. Salt and Pepper

Quick Directions

1. Peel zucchinis and slice into 1.5 inch strips.
2. Cut carrots in half lengthwise.
3. Place carrots onto a piece of foil, then put zucchinis on top.
4. Drizzle olive oil and Worcestershire sauce over top.
5. Sprinkle garlic evenly over top.
6. Melt 2 Tbs. of butter in microwave and pour over top(can just slice thin from the stick and put squares evenly to save a step)
7. Shake salt and pepper over everything.
8. Wrap tightly with the tin foil.
9. Grill for 15-20 minutes, flipping every 5-8 minutes.
10. Veggies will be tender, carrots still a little crisp when finished.
11. Enjoy!

Detailed Directions

Start by rinsing the zucchini under cold water.  Peel them and cut the ends off.  If you don’t mind the skin, it can be left on and won’t hurt a thing.  Then slice them into about 1/2 inch thick strips.  Cut them about 1.5 inch lengthwise, about the same length as the baby carrots.  Once they are done, cut the carrots in half lengthwise.

Get a piece of foil out and start by placing the carrots on the  bottom.  Next put the zucchini on.  Drizzle with olive oil(you don’t need a lot) and Worcestershire sauce.  Next get the minced  garlic into the party.  If you want to make prep even easier, just use granulated garlic or garlic powder.  I prefer granulated as it will spread a little easier and won’t clump together but both work.
Now you can either melt about  2 Tbs. of butter in the microwave, or do like I did and just cut thin slices off of the stick and place them evenly on top of the pile.  Once that is done, shake some salt and pepper over everything and wrap it tightly in the foil.  I had to use 2  sheets to get everything covered nicely.

Next get it on your grill!  Try to keep it off to the side so its not at the hottest part of the grill.  Now, because the carrots take longer, you will want the carrot side to be on the bottom when you first place it onto the grill.  This way they will be closer to the heat and it will help to get things cooked evenly.  Let it go for about 5-8 minutes before flipping for the first time.

Let it cook for about 15-20 minutes.  Cooking time will vary depending on how hot the grill is, there will be more fluctuation if using charcoal too.  Once you think it is done, you can easily test it by trying a carrot and if it is tender with a slight crisp to it, you are good to go!  Rage on!


In Closing
This method of cooking can be used for a wide range of vegetables.  I have used about the same method for potatoes and carrots.  I imagine using squash would work great, or sweet potatoes…it has tons of potential!  Don’t be afraid to try things out. 
The base seasonings are simple enough, but you can easily turn it up a notch by adding a dash of ground cayenne pepper or chili powder.  Maybe toss in some lemon pepper?  Why not is the question.