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.
Ingredients
1 tbsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
salt
pepper
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
Thrifted Kitchen 
This sounds great. We haven’t tried spices on vegetables roasted on the grill. And just so happens we plan to roast some vegetables on the grill, so great timing for us with this suggestion.
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