Zion Nat'l Park, Columbine

Grilled Veggies Extraordinaire!

It is nearly unimaginable to me that I have gone through my entire adult life–until last week–before becoming familiar with this divine, easy, and healthy method of cooking up a bunch of vegetables all at once–and having them come out as a side dish to any meal that a 5-star chef would be proud of! Where have I been hiding? Well, it’s never too late and I hope you enjoy this recipe as much as I now do!


  • any and all veggies that you round up: zucchini, peppers (red and yellow), cauliflower, mushrooms, eggplant, broccoli, purple onion, green beans — don’t hold back!
  • olive oil
  • good quality balsamic vinaigrette (I use fig vinaigrette–it’s sweet flavor adds a surprise zip to the marinade)
  • a small pinch of salt and a hearty pinch of black pepper

To prepare:
1.  cut veggies into bite size pieces, and place into large bowl
2. add enough olive oil and balsamic vinaigrette to please your palate, and to coat the veggies uniformly
3. add the salt and pepper; mix it all up well
4. place the veggies into one of those grill pans intended for small pieces of food (see photo)
5. cook for 15 minutes on medium flame on the BBQ, stirring every 5 minutes
6. Enjoy the most delish, crunchy, healthy, aromatic, and simply marvelous veggies you have ever eaten!

Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

5 Responses to “Grilled Veggies Extraordinaire!”

  • Lori Coluccio (Benevento):

    Hi Robin,

    When I met my husband, he turned me on to grilled veggies and they are awesome! He seasons also with oregano, basil, garlic powder and rosemary….we also like to include sliced parsnips,, carrots and turnips on occassion.

  • Robin Mallery:

    Thanks Lori,

    There are so many variations for this recipe….the spices, mix of veggies, etc. I’m glad you like this dish also!


  • Karen:

    Hi Robin; Glad to receive your heart matters emails again… Have I missed some? Anyway love the grilled vegetable recipe. I’ve had them served to me this way and like you, thought I had died and gone to veggie heaven. Thought there must be some magic way of preparing them. I tried yours and its the same. So easy and so wonderful!!! Thank you, thank you! Love and blessings, Karen

  • Robin Mallery:

    Easy and wonderful are two words that when used in the same sentence invite healthy eating! I made this again last night and wow! loved it even more. So glad you do also. Thanks!

  • Judith Parenio:

    Hey, Robin; We just returned from Tuolomne Meadows with my son and Chuck; and your Heart Matters” was here. Thanks for reminding me how wonderful veggies are girlled. Good to hear you are still doing this. Thinking of you, Love, Judy

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"Robin Mallery has been working with me for over a year now. During this time, she has introduced me to many different thought and choice options--most importantly she has helped me understand that I am the most important choice. Her passion for living right and feeling even better brings a human support to a process that could easily have been uncomfortable and unsuccessful. She is tireless in her unending support. Her talent for listening heightens a nurturing coaching relationship. I recommend Robin for those that have chosen to change; she will help support that decision, and you will be pleased that you chose to change and that you chose Robin as your coach."

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