Roasted Vegetables on Charcoal Grill
Bite size mixed vegetables grilled in a basket over hot charcoal for a smoky, lightly charred side. Ready in just 17 minutes with simple pantry seasoning.
Ingredients
- 3 cups mixed vegetables (potato, tomato, carrot, beans, onion, cauliflower, bell pepper: green, red, yellow, eggplant: blue, white, mushroom, cut into pieces)
- 1/8 teaspoon black pepper (for sprinkling)
- 1/8 teaspoon cumin powder (for sprinkling)
- 1 tablespoon olive oil (for spraying)
- Salt (to taste, for sprinkling)
Instructions
- Wash and cut: Wash the vegetables and cut into uniform, bite size pieces.
- Season: Sprinkle black pepper, cumin powder, and salt over the vegetables.
- Preheat grill: Heat the charcoal grill until the coals are fully hot.
- Load basket: Place the vegetables in a mesh grill basket.
- Grill and turn: Turn every so often for even cooking, spraying oil with each turn.
- Check doneness: Roast 10 to 15 minutes until potatoes and carrots are tender and other vegetables are lightly charred. Remove pieces early if they finish sooner.
- Serve: Remove from the grill and serve immediately.
Notes
- Cut all vegetables to a similar bite size so they cook evenly.
- Remove any vegetable as soon as it's tender instead of waiting for the whole batch.
- Spray oil with every flip to keep the vegetables from drying out.
- A mesh basket keeps smaller pieces safe from falling into the coals.
- Let the charcoal get fully hot before you start grilling.
Nutrition
Calories: 75kcal