Barbecue Roasted Summer Vegetables

Serves: Six | Prep: 20 min | Cook: 25 min

Ingredients:

Barbecue Roasted Summer Vegetables:
2 Tbsp olive oil
2 corn cobs, Kernals Removed
1/4 lb green beans, trimmed and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 bell pepper, deseeded and chopped
1 cup cherry tomatoes
1 red onion, chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flake
2 Tbsp butter
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
2 tsp fresh thyme, chopped

Directions:
Preheat the barbecue to medium high heat. Place a Cast Iron Skillet on the grill and add 2 Tbsp of oil to heat up.

Once the skillet is hot, add the corn, green beans, zucchini, yellow squash, bell pepper, cherry tomatoes, red onion, garlic, salt, pepper, and red pepper flake. Give everything a good stir to combine.

Close the barbecue lid and cook for 20–25 minutes, stirring every 5 minutes to ensure even cooking.

When the vegetables are slightly softened and beginning to roast, stir in the butter, basil, parsley, and thyme. Cook just until the butter has melted and the herbs are fragrant. Serve warm.

More Delicious Recipes:
Skillet Charred Corn
Foil Wrapped Grilled Parmesan Zucchini
Roasted Asparagus
Parboiled Roasted Potatoes
Whole Roasted Cauliflower
Chargrilled Corn with Garlic Feta Butter
Roasted Butternut Squash with Thyme and Goat Cheese
Baked Summer Squash with Orzo and Pesto