mesquite grilled vegetables

Easy Mesquite Grilled Veggies with Creamy Garlic Dressing

 
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I love grilling during the warmer months in Michigan and these easy mesquite grilled veggies with creamy garlic dressing make the perfect summertime dinner!

 

How to Make Easy Mesquite Grilled Vegetables


This recipe is simple to make all you need is vegetables, McCormick’s Grill Mates Mesquite Seasoning and and a grill! Serve with optional creamy garlic dressing over fresh greens and roasted garlic chickpeas for a complete meal!

I love grilling vegetables during the summer. It keeps the oven off and the smell of grilled food is so enticing! Grilled vegetables add a smoky flavor to them that just can’t be matched by roasting them in the oven. Adding the mesquite seasoning adds even more smokey flavor as it is a nice blend of sugar, paprika, chili pepper and onion.

I use my grill pan on an open grill to make these grilled vegetables. I prefer the grill pan for vegetables because as they cook on the grill they will get crisp and slightly charred. If you don’t have a grill pan, you could use the foil method to grill your vegetables, but they will not turn out crispy like they would on a grill pan.

The only time I do not use my grill pan is when I am cooking potato packets. To cook potato slices on the grill, wrapping them in foil helps steam them and ensure they get done. This is also why I recommend pre-cooking your diced sweet potato in this mesquite grilled vegetable recipe. I have never had luck with my potatoes getting all the way done using the grill pan on open flame. And I do not like crunchy sweet potatoes!

If you love sweet potatoes, check out the recipe review we did of Sweet Potato Fries with Maple Miso Glaze!

mesquite grilled vegetables wtih creamy garlic dressing

Do I Need to Make the Creamy Garlic Dressing?

Yes! The tangy creamy garlic dressing balances the sweet and smokey vegetables perfectly. My husband said after eating this, I really like that dressing!

Of course, if you are avoiding oil and sticking to a whole food plant based, you can skip the dressing. I would then recommend making some creamy guacamole or dill avocado dressing to accompany your vegetables and fresh greens.

How to Serve Your Mesquite Grilled Vegetables

We are huge fans of serving this grilled vegetable dinner over fresh greens with your dressing of choice and roasted chickpeas!

This recipe is best ate fresh right off the grill, although leftovers will keep in your refrigerator for up to 3 days. The garlic dressing you can make ahead and store in the refrigerator up to 7 days. I love to freeze leftover dressing in small freezer safe containers to use at a later time.

Garlic roasted chickpeas are best ate fresh out of the oven but you can store in the refrigerator for 2 – 3 days. They will not be as crisp after being stored.

If you love grilled vegetables, check out our Thai Kabobs with Basil Peanut Glaze.

If you make this recipe, we would love to know! Tag @badtothebowl on social media.

Easy Mesquite Grilled Veggies with Creamy Garlic Dressing

Recipe by SarahCourse: Salads, Main

Garlic dressing makes this grilled veggie bowl pop!

Ingredients

  • Mesquite Grilled Vegetables

  • 1 Zucchini, sliced

  • 1 portobello mushroom sliced

  • 1 sweet pepper pepper (any color), sliced

  • 1/2 of red onion, sliced

  • 1/2 of a sweet onion, sliced

  • 1 Tblsp McCormick Grill Mate Mesquite Blend

  • 1 small stalk of asparagus, woody ends removed

  • 1 cup of cooked and diced sweet potato

  • Creamy Garlic Dressing
  • 1/2 cup of EVOO

  • 1/4 cup apple cider vinegar

  • 3 Tblsp lemon juice

  • 4 garlic cloves

  • 2 1/2 Tblsp maple syrup

  • 1 tsp white or sweet minced onion

  • 1 tsp salt

  • 1/2 tsp dijon

  • pinch of pepper

  • *to add after blending – 1 Tblsp fresh chopped parsley

  • Garlic Roasted Chickpeas (optional)
  • 1 15 oz can of chickpeas, rinsed and drained

  • 1/2 tsp of garlic powder

  • pinch of salt

Directions

  • Mesquite Grilled Vegetables
  • After veggies are sliced, place everything EXCEPT cooked sweet potatoes in large disposable bag or bowl and add seasoning. Close bag and shake well to distribute seasoning! Grill in grill basket over medium heat until done (25 – 35 minutes). For this recipe, I always use two small grill pans.
  • During the last 10 minutes, add your cooked sweet potato to the grill basket, stir and continue cooking vegetables on closed grilled.
  • Creamy Garlic Dressing
  • Place all creamy garlic dressing ingredients except parsley in blender and blend well. Pour into dressing jar. Add parsley and shake well to distribute.


  • Garlic Roasted Chickpeas
  • Drain and rinse chickpeas. Spread out in a single layer on a large rimmed baking pan. Toss with garlic powder and salt. Roast at 425 degrees in oven for 20-25 minutes, stir 1/2 way through cooking time.
  • Assemble Your Bowl
  • Add fresh lettuce blend or spinach to large salad bowl. Arrange mesquite grilled veggies. Add roasted chickpeas. Drizzle with Creamy Garlic Dressing!

Notes

  • You can use a variety of vegetables in this recipe. I have used summer squash, green pepper, button mushrooms and radishes.
  • The dressing makes quite a bit, you can freeze leftovers in small single serving containers.
  • Toss the roasted chickpeas with your favorite BBQ sauce (we recommend Chipotle BBQ sauce, recipe here)

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