Blackstone Grilled Vegetables Recipe
Create a quick and flavorful side or main dish with Blackstone grilled vegetables. This easy recipe uses the even-heating surface of a flat top griddle to produce perfectly seared, crispy-tender vegetables, suitable for various dietary preferences like gluten-free, paleo, and keto diets.
Equipment
- Blackstone or flat top griddle
- Long metal spatula
- Large mixing bowl
- Infrared temperature gun (optional)
Ingredients
- Basic Version:
- 1-3 tablespoons olive oil
- ½ pound asparagus
- 2 zucchini
- 1 bell pepper
- 1 red onion
- 1 head broccoli
- 1 tablespoon all-purpose seasoning
- 2 tablespoons melted butter
- Substitutions:
- Oil: Replace with any neutral-flavored oil e.g., avocado oil, canola oil
- Butter: Substitute with ghee margarine, or additional olive oil
- Vegetables: Swap with carrots potatoes, sweet potatoes, or corn
Instructions
- Preheat Griddle: Heat the flat top griddle to medium-high (400°F to 425°F).
- Prepare Vegetables: Cut all vegetables into 1-inch bite-sized pieces.
- Season: In a large bowl, combine the vegetables with melted butter and all-purpose seasoning.
- Oil the Griddle: Lightly coat the griddle surface with olive oil to prevent sticking.
- Cook Vegetables:
- Place the seasoned vegetables on the griddle and let them cook undisturbed for 2-3 minutes.
- Use a long metal spatula to flip the vegetables and cook for another 2-3 minutes.
- Check Doneness: Test the vegetables by piercing with a fork; they should be tender but not mushy.
- Season to Taste: Adjust seasoning if necessary before serving.
Notes
- For root vegetables like carrots or potatoes, add them 5 minutes earlier than other veggies to ensure even cooking.
- Allow some vegetables to char slightly to enhance the smoky flavor.
- Keep the griddle temperature between 400°F and 425°F for best results.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Tried this recipe?Let us know how it was!