I received a grill pan for a gift this summer and I’ve been stir-frying all summer long! It’s been great because while I love stir-fried vegetables, I don’t like to turn the stove on much in the summer. This pan is great because it enables you to have the caramelized seared flavor without heating up the house.
I like to make any number of variations of this recipe. It’s great with Mexican inspired spices and served with Guacamole and Roasted Sweet Potatoes (the sweet potatoes can go on the grill as well), for a completely meatless meal! I should note that while we don’t eat a Vegan diet, we’ve been adding more and more Vegan dishes to our diet to increase the amount of fruits and vegetables that we eat in a day!
I included a picture of my grill pan so you have an idea what to look for. I’m not sure I would’ve ever bought this on my own. But… now that I have one I don’t know what I ever did without it!
First, I cut my zucchini into thirds, and then each third in half lengthwise.
Next, cut each of the halves in half again making quarters. Finally, cut the quarters into strips.
Remove the seeds and stem and cut the bell peppers into strips.
For the onion, cut off each end. Then cut the onion in half and peel away the skin. Lay each half flat side down and cut into thin strips.
Preheat the barbecue on high. Place all the vegetables in the grill pan. Sprinkle the seasonings over the top and drizzle with olive oil.
Toss the vegetables to combine. Close the barbecue lid and let cook for about 5 minutes. Stir the vegetables from time to time over the next 15-20 minutes, letting the edges get caramelized but taking care not to burn them.
Note: The vegetables take 15-20 minutes over high heat. If you’re grilling something (like sweet potatoes) over medium heat, the vegetables will take a little longer.
Like I mentioned above, my favorite way to eat stir-fried vegetables is with guacamole and sweet potatoes. If you have any leftovers they’re really good stirred into your scrambled eggs in the morning.
If it’s a meat eating night, they’re also outstanding served with Chipotle Grilled Chicken.
Or…you can leave off the Mexican seasonings and serve them with Teriyaki Chicken Skewers – the possibilities are endless!Print
- 2 bell peppers, assorted colors
- 1 onion
- 1 zucchini, (1lb)
- 1 Tablespoon olive oil
- Variation 1:
- 1 Teaspoon cumin powder
- 1 Teaspoon ancho chile powder
- 1 Teaspoon sea salt
- Variation 2:
- 2 Tablespoons Teriyaki Sauce
- Remove the core and seeds from the bell peppers and slice into strips lengthwise.
- Cut the ends from the onion and cut in half. Remove the peel, lay the onion halves face down and thinly slice.
- Cut the ends off the zucchini and cut into thirds. Cut each third in half and then in half again to make quarters. Cut the quarters into strips similar in size to the bell peppers.
- Toss all the vegetables together with the olive oil and preheat the grill on high.
- For Variation 1: mix together the spices and toss with the vegetables. Grill the vegetables on high stirring every 5 minutes or so until the vegetables are stir-fried, (about 20 minutes).
- For Variation 2: Grill the vegetables stirring every 5 minutes or so until crisp tender with brown edges. Remove the vegetables from the grill and place in a serving bowl. Toss the vegetables with the 2 Tablespoons of Teriyaki Sauce and serve immediately.
If you don’t want Mexican or Asian flavors, simply grill the vegetables without either variation. It’s nice to leave them plain and add fresh chopped herbs after they come off the grill.