When grilling vegetables we typically keep it simple: olive oil, salt and pepper. But lately I’ve been in the mood for something different, so I tried adding some smoky spices to the mix.
Try this blend on pretty much any vegetable: asparagus, broccolini, green beans, zucchini, eggplant, cabbage wedges … the possibilities are endless. We usually cook on a gas grill, but roasting in an oven is another tasty option.
1 tbsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
In a small bowl, whisk together chili powder, smoked paprika and garlic powder.
Drizzle vegetables with olive oil, then season with spice mixture, salt and pepper to taste. (Save excess spices for a later use.) Grill on a barbecue or roast in a hot oven.
Pictured: Corning Ware Garden Harvest A-10-B Skillet