BBQ Veggies with or without a Grill!

Updated: Jan 11




Whether you make or buy the BBQ seasoning, this foil technique works in the oven or on the grill with equally delicious results (and easy clean-up! Woo hoo!)


BBQ Seasoning Blend makes approximately 1/2 cup



1/4 cup sea salt

1 T ground black pepper

1 1/2 T smoked paprika

2 t sugar

1/2 t (or more) cayenne pepper




Savory-Sweet Onions: Trim the top (the sprout) off of each small red onion. Cut into quarters, leaving the root on. Place in the middle of a foil square large enough for the top and bottom sides to meet in the center by a few inches. Shmear the cut sides with softened butter, season generously with BBQ seasoning, and throw in a small branch of thyme or rosemary. Fold foil around the onion, sealing the edges. Place over medium-low heat on the grill for 20-25 minutes. For the oven: cook at 425° for 25-30 minutes. Open foil and place under a high broiler for 1-3 minutes, checking every minute, until lightly charred.


Sweet Potatoes: Cut each sweet potato in half, the stab each cut side a few times. Place in the middle of a foil square large enough for the top and bottom sides to meet in the center by a few inches. Rub with softened butter, season generously with BBQ seasoning, and add a smashed garlic clove or two. Wrap foil around the potato. Place over medium-low heat on the grill for 25-30 minutes. For the oven: cook at 425° for 25-30 minutes. Open foil and place under a high broiler for 1-3 minutes, checking every minute, until lightly charred.



Sweet and Sour BBQ Eggplant: Trim the stem off of a large eggplant. Cut 1-2" slices into the eggplant without cutting through the bottom. Place over a double square of foil large enough for the top and bottom sides to meet in the center by a few inches. Season generously with BBQ seasoning. In a small bowl, whisk 1 T honey, 1/4 cup red wine vinegar, and 1/4 cup olive oil. Drizzle over the eggplant, rubbing into the cut sides. Seal foil then place over medium-low heat for 20-25 minutes. For the oven: cook at 425° for 25-30 minutes. Open foil and place under a high broiler for 1-3 minutes, checking every minute, until lightly charred.


Grilled Mushrooms: Trim the rough stem and remove the gills of 4 portabello mushrooms. Combine 1 T soy sauce, 1 t Worcestershire sauce, 3 smashed garlic cloves, and 1/4 cup vegetable or avocado oil. Brush over the mushrooms. Let marinate for 30 minutes- 12 hours in the refrigerator. When you're ready, season lightly with BBQ seasoning and place directly over medium heat on a grill, flipping after 3-5 minutes (when it doesn't stick to the grill). Cook another 2-3 minutes. For the oven: place a wire rack over a baking sheet. Heat broiler on high. Place mushrooms on the wire rack, leaving an inch or so between mushrooms. Place pan on the middle rack of the oven and broil for 5-7 minutes. Flip and allow to broil an additional 3-5 minutes.

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