Marine News from the Great Lakes

Veggies on the Grill

Published: Monday, June 5, 2017 5:00 pm

By Carolyn Shearlock, and co-author of "The Boat Galley Cookbook"

One thing I’ve always loved about the boating community is how everyone shares knowledge. Long before we heard the phrase “paying it forward,” boaters just did it. Someone would teach you something and later on you’d pass it on to someone else.

I’d never thought of cooking veggies on the grill until our friends David and Jan Irons came to spend a week aboard our boat in the middle of summer. It was hot — in the high 90s — but we stayed cool by swimming, snorkeling, and lounging in the water.

While relaxing, Jan and I discussed what we’d have for dinner. I had planned grilled chicken breasts and had bought some sweet potatoes that we could bake. The only problem was that I didn’t feel like using the oven and heating up the boat. Maybe we’d just have a veggie salad.

“Why not just grill the potatoes and veggies along with the chicken?” asked Jan. And so she gave me a crash course on how they did it. We loved them! Since then, we bought a grilling sheet to make it even easier — it doesn’t tear as foil can, pieces don’t fall through and clean up is a breeze — and have grilled a wide variety of vegetables.

A couple of years ago, we spent ten days on our friends’ boat in the US Virgin Islands. One day LaDonna commented that she had bought sweet potatoes to go with the meal, but it just seemed so hot to bake them. I almost laughed out loud, remembering when I’d said almost the exact same thing, then told her about veggies on the grill.

Veggies on the Grill

Total Time: 30 – 45 minutes

Serves: 4

  • 4 cups mixed fresh vegetables such as carrots, onions, mushrooms, zucchini, summer squash, bell peppers or sweet potatoes (any combination or even all of one)
  • 2 tablespoons olive oil or canola oil OR non-stick spray
  • Spices to taste: about 1 teaspoon of Mrs. Dash, Montreal Steak Seasoning, Garlic Pepper, Italian Seasoning, or just salt and pepper
  • Peel (if necessary) and cut vegetables into roughly 1” cubes or ½” slices as appropriate. Place into a medium bowl.
  • Add oil or spray generously with cooking spray, then toss to coat. Add chosen spice(s) and again toss to mix thoroughly.
  • If you have a grilling sheet (a non-stick mat that goes directly on the grate), a vegetable basket, or a metal pie pan, use that to hold the vegetables. Otherwise, use a layer of heavy duty aluminum foil or a double layer of regular foil. Folding the edges up will help keep the veggies on it when turning them.

NOTE: You can also use foil to encase the veggies in packets, but then they get more steamed than roasted. It’s also possible to put potato slices, whole carrots, large mushroom caps and whole onion slices directly on the grill if the grates are closely spaced so they don’t fall through.

Grill the veggies over medium heat for about 15 to 20 minutes until they are tender, turning once after about 10 minutes. If there is room, you can place them around the outside of the grill while grilling meat in the middle; otherwise, grill the vegetables first and keep them covered and warm while grilling the meat.

Author bio: Carolyn Shearlock just published her second book, The Boat Galley Guide to Storing Food without Refrigeration, available on her website The Boat Galley has hundreds of articles on every aspect of buying a boat, living and cooking aboard and cruising. She has lived aboard full-time for over 10 years.

tags: Recipes

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