Blessings in Brelinskyville
Finding God's Abundant Blessings In Ordinary Life
corn grilled vegetables Nikolai Brelinsky recipes roasted peppers squash summer time tomatoes veggies

Delicious Veggies On The Grill via Chef Cheapo’s Sous Chef

My 17 year old son, Nikolai, helped Mr. B (aka Dad) cook up some truly delicious grilled veggies this week and he jotted down the simple recipes. Grilling brought out the vegetables’ sweetness and gave them each a nice, tender texture. They make a lovely compliment to burgers, chicken, or fish or you could just enjoy them as the main course.

Today is the perfect summer day here in Brelinskyville.
Iced sweet tea, lemonade, fresh cookies, and dad fired up the grill.

So let me get right to the point.
Here’s some epic recipes for grilled veggies!
Mostly they involve prepping the veggies, seasoning them, and tossing them on the grill.
There are simple and taste amazing.

Sweet Peppers
For these, you don’t even have to do more than wash them.
As for seasoning, toss them in a big bowl, pour in some
olive oil, salt, and pepper.
Give em a good toss and they’re ready to be grilled up.

Roma Tomatoes
These get washed, cut, and then seasoned.
They need only a little
olive oil, and then salt, pepperand chopped basil
These were especially sweet and just the right texture (not too hard or squishy)

Eggplant is a little more tricky.
First, you need to peel the skin off and cut them into disks. About half an inch or so is a good thickness.
They then get seasoned with just a little
olive oil, salt, pepper, and oregano.
I couldn’t stop eating these. The spices were perfect.

Cornon the cob
First, you’re going to want to pull out all the corn silk from the top of the corn.
However, do not husk the corn just yet.
Next, you’re going to soak the still-husked cobs in water. This way, they won’t burn on the grill.
Next, you’re going to grill the cobs for a bit. The water will actually cause them to be steamed inside the husk instead of just scorched.
After they’re done, you can husk the corn and season them with
olive oil, cilantro, and creoleor cayenneseasoning.

There was a good balance of sweet and spicy, but you could skip the cayenne if you don’t like a little heat.

Sweet Potatoes
Peel these and then cut them into thick slices. Place them in bowl and toss with olive oil, salt and Garam Masala  (if you can’t find that just go with cinnamon, nutmeg and cloves). Then grill until they are soft.
We like to serve these with a dollop of sour cream. Yummy!

After you wash the zucchini, you can cut off the tops and bottoms.
Next, split them longways in half.
Then, season them with a sprinkle of
olive oil, salt, pepper, andchopped mint.
Now, they are ready for the grill.

Lots of people don’t like Eggplant or Zucchini, but believe me; It’s good stuff.
Don’t be afraid to deviate and try new stuff!
Enjoy your summer everybody!

<div align=”center”><a href=”” title=”Foodie Friends Friday” target=”_blank”><img src=”” alt=”Foodie Friends Friday” style=”border:none;” /></a></div> – See more at:

Foodie Friends Friday

– See more at:

Leave a Comment

2 Comments on “Delicious Veggies On The Grill via Chef Cheapo’s Sous Chef”

  • Oh these look really good. One of the best parts of summer is the ability to grill.. and what a great way to get in your veggies.

  • Thank you for sharing your Veggies On The Grill recipe this week with Foodie Friends Friday. I've pinned and shared. We look forward to seeing you again soon with another wonderful recipe.

    A FFF co-host,
    Joanne/WineLady Cooks