Cast Iron Skillet Veggies

It’s that time of year where the grills are brought out of hibernation, fresh vegetables are harvested from the garden, and summer parties/outdoor gatherings are in full swing. Do you have company this weekend for the holiday? Or maybe you just want a delicious side dish to compliment your meal. Below is a side dish recipe we use for grilling that keep the kitchen cool because everything cooks on the grill outside. Jason and I spend the majority of our time outdoors anyway, but summer is the best time for grilling, smoking meat and pool parties. The recipe for this evening is an “oldy but goody” and we make it quite a bit during the summer. Best part is you can pick up some of the non-GMO produce at the Farm stand.

Cast iron skillet veggies on the grill – recipe makes enough for 2 people
2 Squash – sliced thick
2 Zucchini – sliced thick
4 White mushrooms – sliced or chunked
1 Sweet Onion – chunked
6-8 Broccoli florets
1 Red bell pepper – sliced
Olive Garden Italian Dressing – enough to coat and cover vegetables
Place all cut vegetables in a gallon Ziploc bag with Italian dressing. We use Olive Garden Italian because it has a thicker consistency. Toss to coat and ensure all veggies are covered in dressing. Marinate for 4-24 hours. Get out your cast iron skillet and empty the entire bag contents into it including dressing. Place skillet on grill or stove and cook until veggies are have a slight crunch but are still tender. Cooking times vary depending on grill temperature, size of skillet and amount of vegetables used.

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