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–+ servings
a white plate of Blackstone Vegetables with pasta and shrimp.
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5 from 9 votes

Blackstone Vegetables (Flat Top Griddle Veggies)

Quick and delicious Blackstone vegetables cooked to perfection! Learn how to make griddle vegetables with this easy recipe for any meal.
Prep Time5 minutes
Cook Time10 minutes
preheating griddle5 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 149kcal
Author: Renae Gerhardstein

Equipment

  • flat top griddle
  • Infrared temperature gun
  • large bowl
  • large metal spatula

Ingredients

  • 1-3 tablespoons olive oil
  • ½ pound asparagus
  • 2 zucchini
  • 1 bell pepper
  • 1 red onion
  • 1 head broccoli
  • 1 tablespoon all purpose seasoning
  • 2 tablespoons butter, melted

Instructions

  • Preheat the flat top griddle on medium-high heat (400ºF to 425ºF). Use an infrared temperature gun to check the temperature. Prepare the vegetables while the grill is preheating.
  • Slice the vegetables into bite-sized pieces, about 1 inch. Add to a large bowl and toss veggies with melted butter and season with all-purpose seasoning.
  • Season the grill with enough olive oil to prevent sticking. Add the vegetables to the griddle. To get that smoky flavor, do not move the vegetables for 2-3 minutes before flipping. This will allow a little charring to occur and provide more flavor. Flip the vegetables with a long metal spatula. Cook on the other side for an additional 2-3 minutes.
  • If the vegetables look nicely sauteed, then test the zucchini and asparagus by piercing them with a fork. If the fork slides in easily then the zucchini and asparagus are ready. Taste to check for seasoning, and add more if needed before serving.

Notes

TFN Pro Tips:
  • For extra flavor, you may marinate your vegetables in a mixture of balsamic vinegar, soy sauce, salt, pepper, minched garlic, and sesame oil for at least 15 minutes before grilling.
  • To get that smoky flavor, do not move the vegetables for 2-3 minutes before flipping. This will allow a little charring to occur and provide even more flavor.

 

Recipe Variations:

  • Hibachi Style: Cook your veggies with soy sauce, sesame oil, and a touch of lemon pepper for an authentic hibachi flavor.
  • Balsamic Glaze: Drizzle balsamic vinegar over the veggies for a tangy, slightly sweet twist.
  • Mediterranean: Add garlic, olive oil, and basil for a fresh Mediterranean-inspired side dish.
  • Spicy Kick: Sprinkle red pepper flakes or cayenne for a spicy variation.
  • Cheesy Delight: Top the cooked veggies with shredded parmesan for a rich, savory finish.
 
How to Store Veggies:
Leftover veggies will keep well for up to 4 or 5 days in the refrigerator.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1851mg | Potassium: 956mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2679IU | Vitamin C: 196mg | Calcium: 112mg | Iron: 3mg