Grilled Harvest Vegetables
By Traeger Kitchen
The perfect blend of harvest vegetables are grilled over oak, mixed with fresh herbs and topped with parmesan for a light and earthy dish.
Prep Time
25 Min
Cook Time
35 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 | ears corn on the cob, husked |
| 2 | green bell peppers, sliced |
| 2 Whole | red bell peppers, sliced |
| 2 Whole | orange bell peppers, sliced |
| 1 Pound | green beans |
| 2 Tablespoon | Olive oil |
| 1 Tablespoon | kosher salt |
| 2 Clove | garlic, chopped |
| 2 Tablespoon | fresh chopped thyme |
| 2 Tablespoon | rosemary, chopped |
| 1 Pound | cherry tomatoes |
| 1/8 Cup | parmesan cheese, shredded |
Steps
1
When ready to cook, set the Traeger temperature to 375˚F and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Place the corn directly on the grill grates. Close the lid and cook the corn on the cob for 10 minutes.
375 ˚F / 191 ˚C
00:10
3
Remove the corn from the grill and slice the corn from the cob.
4
In an oven safe baking dish, add the corn, peppers, green beans, olive oil, salt, garlic, thyme, and rosemary, and gently toss to combine.
5
Place the baking dish directly on the grill grates. Close the lid and cook for 20 minutes. Next, add the cherry tomatoes and Parmesan cheese. Close the lid and cook for an additional 5 minutes.
375 ˚F / 191 ˚C
00:25
6
Remove the vegetables from the grill and serve warm. Enjoy!
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