Cajun Grilled Veggies Recipe

Olive oil: This is used to coat the veggies, helping them to grill evenly and adding a rich flavor.

Cajun seasoning: A spicy blend of herbs and spices that gives the veggies a bold, zesty kick.

Red bell pepper: Adds a sweet and slightly tangy flavor, along with a vibrant red color.

Yellow bell pepper: Similar to the red bell pepper, but with a slightly sweeter taste and bright yellow hue.

Zucchini: A mild-flavored vegetable that grills beautifully, becoming tender and slightly smoky.

Red onion: Adds a sharp, sweet flavor that mellows and caramelizes when grilled.

To ensure your veggies are evenly cooked and achieve that perfect char, cut them into uniform slices. This helps them cook at the same rate and prevents some pieces from burning while others remain undercooked. Additionally, using a grill basket can make turning the vegetables easier and prevent smaller pieces from falling through the grates.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for grilling.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning offers a similar blend of spices with a slightly different flavor profile, providing a comparable level of heat and complexity.

• red bell pepper - Substitute with green bell pepper: Green bell peppers have a slightly more bitter taste but will still provide a similar texture and color contrast.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers are sweet and colorful, making them a good alternative to yellow bell peppers.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement for zucchini.

• red onion - Substitute with sweet onion: Sweet onions have a milder flavor and will caramelize nicely when grilled, providing a similar texture and sweetness.

• Allow the grilled veggies to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Transfer the cooled veggies into an airtight container. If you have a vacuum sealer, use it to extend the freshness even further.
• Store the container in the refrigerator. The grilled veggies will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Lay the veggies out on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This step, known as flash freezing, prevents the veggies from sticking together.
• Once the veggies are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
• When you're ready to enjoy the veggies, thaw them in the refrigerator overnight. Reheat them in a skillet over medium heat or in the oven at 350°F until warmed through.
• Avoid microwaving the veggies directly from frozen, as this can result in uneven heating and a mushy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the grilled veggies in a single layer on a baking sheet.
  3. Cover the veggies with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the grilled veggies and sauté for about 5-7 minutes, stirring occasionally, until they are heated evenly.

• Microwave Method:

  1. Place the grilled veggies in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap (leave a small corner open to vent).
  3. Microwave on high for 1-2 minutes, then stir the veggies.
  4. Continue microwaving in 30-second intervals until they are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled veggies in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the grilled veggies on a piece of aluminum foil or a grill basket.
  3. Grill for about 5 minutes, turning occasionally, until they are heated through.

• Grill: Used to cook the vegetables over medium-high heat, giving them a smoky flavor and charred texture.

• Mixing bowl: Used to combine the olive oil, cajun seasoning, and sliced vegetables, ensuring they are evenly coated.

• Tongs: Essential for turning the vegetables on the grill to ensure they cook evenly and achieve the desired char.

• Knife: Used to slice the red bell pepper, yellow bell pepper, zucchini, and red onion.

• Cutting board: Provides a safe and stable surface for slicing the vegetables.

• Measuring spoons: Used to measure out the olive oil and cajun seasoning accurately.

• Serving platter: Used to serve the grilled vegetables immediately after they are removed from the grill.

Prep in advance: Slice all veggies the night before and store them in an airtight container in the fridge.

Use a grill basket: This keeps the veggies from falling through the grates and makes turning them easier.

Double the batch: Grill extra veggies to use in salads or wraps throughout the week.

Pre-mix seasoning: Combine olive oil and cajun seasoning ahead of time to save a step when you're ready to cook.

Keep grill clean: A clean grill heats more evenly and prevents sticking, reducing cooking time.