Parmesan tossed with your favorite grilled vegetables for an easy summertime side dish. This is perfect for a picnic or potluck.
I kept the title of this generic with just ‘vegetables’ on purpose because every time I make this I seem to use a different vegetable. Last time it was broccoli, this time I used green beans, corn and baby carrots. Usually it ends up being whatever I have on had at the moment. Whatever vegetable you plan on tossing on the grill, you can use this recipe for. Suggestions are: green beans, broccoli, asparagus, carrots, corn, mushrooms, zucchini, squash, eggplant, bell pepper, onions, etc.
A light dressing of just extra-virgin olive oil and a sprinkle of salt and pepper goes on the veggies before grilling. There are a couple different ways you can put this together: 1) grill the vegetables then toss everything together in a bowl OR 2) grill the vegetables and top them with the parmesan mixture. How you finish this really depends on your situation. What vegetables you used, how much time you have, etc. I’ve done them both and the results are almost the same.
- 1–1.5 lb vegetables
- 2 garlic cloves, minced
- 1/4 cup grated parmesan cheese
- 1 tsp lemon juice
- 2 green onions, sliced
- 2 tsp + 2 tsp evoo
- Salt & pepper to taste
- Drizzle vegetables with 2 tsp of evoo. Grill vegetables using your preferred grill method.
- In a medium size bowl, mix together remaining ingredients.
- Either toss in vegetables with mixture OR top vegetables with mixture.
- Serve immediately