One of the products that has transformed my grilling game is the USA Porcelain Grill Pan available at Brookshire’s.
I love grilling veggies, and this lightweight pan is the perfect vessel for chargrilling your veggies without losing them all down the grill grates.
The USA Porcelain Grill Pan is coated with a nonstick surface, but I do like to give it a spritz of nonstick cooking spray or brush it with some extra virgin olive oil before putting my vegetables inside just to make clean-up easier. You can even use an herb-infused oil for some extra flavor.
The handles on this pan make it easy to maneuver around the grill because you might want to start it on the bottom over direct heat to get a good sear on your veggies, and then move it to the top rack to slow-cook something that takes longer – like potatoes or Brussels sprouts. Don’t forget to use hot pads or tongs because this pan will heat up to cook your food at optimal grilling temperature.
I use my USA Porcelain Grill Pan for all kinds of vegetables, but I also use it for stuffed jalapeños, scallops, shrimp, sausage rounds (because I love that seared grill char on all sides), sliced peaches, strawberries and tender fish fillets. Use your USA Porcelain Grill Pan with any of the ShortCuts available in Brookshire’s Produce Department.
Clean-up is easy with the USA Porcelain Grill Pan. You just wash it with hot, soapy water in the sink, and it’s ready for next time.
Easy Grilled Veggies
1 zucchini, diced
1 yellow squash, diced
1 pint cherry tomatoes
1 large yellow onion, quartered
1 pkg ShortCuts Assorted Bell Peppers and Onions
8 oz mushrooms, cleaned and stems removed
1/2 lb green beans, ends removed and halved
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp pepper
fresh dill sprigs
Combine all vegetables in a large bowl. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Toss gently to coat.
Prepare grill to medium-high heat.
Spritz USA Porcelain Grill Pan with nonstick cooking spray or wipe with olive oil. Place vegetables in grill pan, and add sprigs of fresh dill.
Place on the grill on direct heat. Grill, stirring occasionally, until vegetables begin to char, about 15 minutes.
Grill until desired doneness, stirring occasionally. Remove from grill with hot pads. Serve immediately.
Serves 4 (as a side dish)
Nutritional Information: Calories Per Serving: 196, Fat: 11 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 607 mg, Carbohydrates: 22 g, Fiber: 7 g, Sugar: 12 g, Protein: 6 g.
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