3 Veggie-Packed Grilling Recipes

By: Abrar khan


Sausage and Grilled Veggie Platter

Simply Nature 100% Avocado Oil 4 Specially Selected Sesame Seed Brioche Buns 4 Earth Grown Kale Veggie Burger patties 1/2 c. Park Street Deli Fresh Guacamole 2 Park Street Deli Half Sour Whole Pickles, thinly sliced crosswise 1/2 jalapeño, thinly sliced crosswise 1/4 c. Clancy's Corn chips


1. Heat the grill to medium. Clean the grates, grease with avocado oil, then add the buns cut sides down and grill until toasted, 1 to 2 minutes. 

Transfer to plates. Place the patties on the grates and grill until cooked through, 5 to 7 minutes per side (if using gas grill, close lid between flips to maintain temperature). Transfer to the bottom buns.


2. Spread guacamole over patties, then top with pickle slices, jalapeño slices, and corn chips. 

Top with the bun, add a few more corn chips on the side, and enjoy.


Green Burger

4 zucchini, halved lengthwise 3 onions, halved and cut into 1/2-inch-thick wedges 1 lb. mini sweet peppers 19 oz. Hot Italian Sausage Links Specially Selected Sicilian Extra Virgin Olive Oil


Stonemill Sea Salt   1 c. Tuscan Garden Mild Giardiniera, plus 3 tablespoons brine   1/4 c. Southern Grove Roasted, Salted Pistachios, coarsely chopped

1. Prepare a grill for two-zone cooking over medium-high heat (for a charcoal grill, pour the coals onto one half of the grill; for a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking).


2. Meanwhile, on a sheet pan or large plate, toss the zucchini, onions, peppers, and sausage with olive oil and salt to coat. When you’re ready to grill, clean and grease the grates. Place the zucchini, onions, and peppers over the flame (direct heat) and place the sausage where there isn’t a flame beneath (indirect heat). 

Cover and cook, flipping occasionally, until the vegetables are charred and tender and the sausages are cooked through, 15 to 20 minutes.

3. Transfer the vegetables to a platter. Move the sausages over the flame and grill until browned and crisp, 2 to 4 minutes. Transfer the sausages to the platter, then sprinkle the giardiniera, giardiniera brine, and pistachios over top.


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