Grilled Summer Veggie Hash

I created this recipe when I wanted to make a grilled version of calabacitas which is a squash based side dish often found at Mexican restaurants, especially in the Southwest – not as commonly in Minnesota. However, once I added in the fresh from the garden kale I received from a friend, I decided that I’d moved away from calabacitas and found my way into a simple fresh, summer veggie dish.

This dish is a mixture of summer squash, bell peppers, onion, fresh sweet corn and kale. Charred over a high grill to add that quintessential summer grilled flavor.  It’s one of my favorite side dishes to make throughout the summer and I tend to switch up the veggies I use or the seasonings I toss in them.  But this is what you need for what I’ll call my ‘basic’ version.

Start by chopping up the zucchini, peppers, onion and slicing the corn off the cob.  Put the veggies in a medium bowl and season them with your favorite veggie seasoning.  I used a local spice company’s blend called Northern Lights – but I have also been successful with salt, pepper and garlic, sometimes red pepper flakes too.

Add a drizzle of oil and toss together with a spoon.

Heat a veggie basket on your grill over high heat for at least 5 minutes – you really want the metal to be hot.  Pour on the veggies and cook, stirring occasionally for about 5 minutes.  You want to leave the veggies alone enough that they char a little but stir them enough that they don’t burn.

When the veggies are charred but still tender crunchy add the kale.

Stir and cook the kale until it wilts slightly, about 2 minutes.

Transfer veggies to a serving bowl.

Grilled Summer Veggie Hash

 

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Prep time

10 mins

Cook time

7 mins

Total time

17 mins

 

A quick grilled veggie hash from some of my favorite summer veggies – kale, zucchini and corn. You can use whatever seasoning you want – I used a premade blend with salt in it. I’ve also used my own blend of salt, pepper, red pepper flakes, and garlic.

Author: Gravel & Dine

Recipe type: Sides

Serves: 2

Ingredients

• 1 zucchini, quartered & chopped
• 2 ears of corn, corn cut off the cob
• ½ bell pepper, chopped
• ¼ red onion, rough chopped
• 1-2 T oil
• Your favorite Veggie seasoning – I used Wayzata Bay Northern Lights, a local spice company
• 2 c kale, torn

Instructions

1. Preheat grill to high heat and allow grill basket to preheat too.
2. Combine all veggies except kale in a medium bowl with oil and seasoning.
3. Pour veggies into the grill basket and cook, stirring periodically, for 5 minutes until veggies are lightly charred and tender crisp. Add kale and cook for about 2 minutes until kale wilts slightly.
4. Remove veggies to serving bowl.

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