Who says a grill is just for meat?

Hands-on time: 20 minutes

Time on grill: 20 – 25 minutes

Makes 5 cups, easily doubled for a crowd


2 tablespoons vegetable oil (see TIPS)

1/2 teaspoon olive oil

1 tablespoons soy sauce

1/2 tablespoon garlic

1/2 tablespoon fresh ginger (or 1/2 teaspoon ground ginger)

1 teaspoon kosher salt

Freshly ground pepper

VEGGIES (about 8 cups total)

2 ribs celery, 1” pieces on diagonal

2 carrots, 1” pieces on diagonal

4 ounces fresh mushrooms, washed (see TIPS) and trimmed, caps broken into pieces

1/2 red onion, peeled, cut in 5 pieces

1/2 red bell pepper, cut into 5 strips

1/2 head broccoli, stems peeled and cut into rounds, tops cut into florets

1/4 head red cabbage (my favorite!), cut in small wedges

Preheat grill. Whisk vinaigrette ingredients in a large bowl.

Wash and drain vegetables before slicing (see TIPS). Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)

Tear two foil sheets about 11×18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately.

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