Simple Grilled Zucchini

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Susie Bolloch from Hey Grill Hey, showed us how to master the art of grilling veggies! For more information, visit www.heygrillhey.com and follow her on, facebook.com/heygrillhey.
 
Simple Grilled Zucchini
Servings: 4-6 people
Prep Time: 5 minutes
 
Ingredients:
  • 3 small zucchini
  • 1 cup balsamic vinegar salad dressing
  • 2 tsp kosher salt
  • 1 tsp fresh cracked black pepper
 
Directions:
  1. Rinse zucchini and pat dry. Slice in half, width-wise, and then cut each half into quarters.
  2. Place zucchini and balsamic vinegar dressing in a gallon zip top bag. Toss to evenly coat every piece.
  3. Place in the refrigerator and let marinate for at least 2-3 hours.
  4. Preheat your grill for direct grilling over high heat.
  5. Place the zucchini on the grill, flesh side down. Season with additional salt and black pepper, to taste.
  6. Grill for 2 minutes per side, or until the flesh is slightly charred and the zucchini is crisp-tender.
  7. Remove to a platter and serve immediately.
Easiest Grilled Corn Ever!
Servings: 6 people 
Prep Time: 2 minutes
Cook Time: 40 minutes
 
Ingredients:
  • 6 ears fresh corn still in the husk
  • Butter, salt, and pepper if desired
Directions:
  1. Preheat your grill to 375-400 degrees F.
  2. Rip off the large ball of silk from the top of the corn and any loose or hanging pieces of the husk.
  3. Place the corn directly on the grill grate, without peeling the husk off.
  4. Grill for 20 minutes, flip and cook for an additional 20 minutes.
  5. Remove the corn to a serving platter and allow the guests to peel their own corn before eating.
    • The husks make a perfect handle so you don’t have to touch the hot corn.
  6. Top with butter, salt, and pepper if desired.
 
Perfect Roasted Beets on the Grill
Servings: 4 people  
Prep Time: 5 minutes
Cook Time: 30-40 minutes
 
Ingredients:
  • 4-5 medium beets washed, peeled and cubed
  • 1 Tbsp olive oil extra virgin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
 
Directions:
  1. Tear two large pieces of aluminum foil, lay one on top of the other and fold the sides up into a basin.
  2. Place the cubed beets into the basin and drizzle with olive oil. Stir gently to evenly coat all of the beets. Season with the salt and pepper.
  3. Tear off another piece of foil and cover the beets. Crimp the foil together to create a tight seal.
  4. Prepare your grill for indirect heat.
    • If you are using charcoal. place the coals to one side.
    • If you are using propane, turn one burner to high and the other to low.
    • If you are cooking on a pellet grill, set the temperature to High.
      • Your target grill temperature should be around 400 to 425 degrees F.
  5. Place the foil pouch with the beets on the grill grates over indirect heat.
  6. Cook, occasionally flipping the pouch with a spatula, for 25-30 minutes or until the beets are fork tender and slightly browned.
  7. Serve warm or chill.
    • Cooked beets will last several days in an airtight container in your refrigerator.

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