It may be a little shocking that I’m ringing in fall with grilled autumn vegetables.
Or a lot shocking!
But I’m dying to show you how you can take some of your favorite fall flavors and throw them all together on the GRILL. Yes. That’s right. Grilling it all today.
Today I’m partnering with The Home Depot again to bring you these BEST grilled autumn vegetables. We’re talking butternut, delicata and acorn squash, along with some eggplant, leftover summer zucchini, sweet potatoes and peppers. Heck, you can even throw a pie pumpkin on there if you’d like!
I’ve been using the Weber Genesis II E315 grill all year and I cannot even EXPLAIN how much I love this grill. From the moment they sent it to me in February, I’ve been a grilling fiend. I probably grill four times a week on average, and these days, when we have people over, I’m the one doing the grilling and not Eddie!
I’m shocked at what a confident griller it has made me. Because it’s just so, so simple and straightforward. My obsession is real. You’ve probably seen it on instagram.
Earlier this year I showed you how to grill a whole fish (it’s so much easier than you think!) along with a steakhouse pizza. This time, we’re going full out veg to create a somewhat comforting dish in this comfort food season.
I’m so used to roasting my squash and root vegetables, but there is zero reason that I can’t be out there grilling it all! So here I am, grilling in the best weather ever. Grab a pumpkin beer and let’s do it.
You guys know that roasting and grilling vegetables was the way I learned to love vegetables. I basically trained my brain to enjoy them after years of distaste, and the sweet yet smoky flavor and slight caramelization make ALL the difference.
I’m telling you. If you can’t get into the veg, toss it on the grill.
Brush those babies with olive oil and give them a good sprinkle of salt and pepper. And maybe a little garlic powder. Annnnd maybe a little sprinkle of freshly grated nutmeg, to up the whole what-is-that, it-tastes-like-fall level. A touch of spice for the season, if you will.
Once the vegetables are done, we’re going to dip them in the ULTIMATE white bean dip. It’s made with brown butter and crispy sage sprinkles and it tastes like fall in a bowl.
I mean, you will probably want to eat it with a spoon, but would you believe me if I told you it tastes even better on vegetables? I’m serious.
Or grilled bread, but that’s neither here nor there…
P.S. please stop to admire the bubbly brown butter and crispy sage.
This is one of those dishes that I can now eat for dinner – all by itself. Put this plate in front of me and I will go.to.town with that dip. For guests, it’s a great side dish or, honestly, an awesome upgrade to the sad veggie trays that you can grab at the grocery store. However, you can make a really large portion of veggies or even a smaller portion to feed one or two. Because you know I love a customizable dish!
This can definitely sustain us allll season long.
Grilled Autumn Vegetables
Yield: 6 people
These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.
grilled autumn vegetables
- 1 butternut squash, sliced and seeds removed
- 1 acorn squash, sliced and seeds removed
- 1 delicata squash, sliced and seeds removed
- 1 eggplant, sliced into rounds
- 1 zucchini, cut into wedges
- 1 sweet potato, cut into wedges
- 1 red onion, quartered
- 1 head of cauliflower, cut into florets
- 1 bell pepper or a handful of mini sweet peppers
- olive oil for brushing, or olive oil for spray
- kosher sea salt
- freshly cracked black pepper
- freshly grated nutmeg
- pepitas for garnish
sage brown butter bean dip
- 6 tablespoons unsalted butter
- 10 to 12 sage leaves
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons ice water
grilled autumn vegetables
As a note, you can obviously choose as many or as few autumn vegetables that you’d like! I also like to keep the rind on my squash, especially while grilling. It helps it to stay together on the grill in the case that you over-grill (oops!) and some of the thinner skins (delicata!) are actually chewy and delicious. If you don’t like the skin, the squash easily pulls away from it when eating!
When chopping and slicing the veggies, I like to make sure the rounds are all about the same thickness and that the wedges are similar in size. This helps everything to grill more easily!
Heat your grill to medium-high heat for 10 to 15 minutes. You want the temperature to be 400 degrees for grilling vegetables – I find that to be the perfect heat for my Weber Genesis II E315 grill.
Brush or drizzle or spray all of your vegetables with the olive oil. Sprinkle them liberally with salt, pepper and a few grates of fresh nutmeg over top.
Once the grill has reached 400 degrees, add your vegetables! Start with the starchier, firmer veggies, like butternut squash and sweet potatoes. Those will need more time on the grill that your peppers and cauliflower. I like to start with veggies that need the longest time, then move on to the ones that require less time.
Here’s a quick guide for what I grilled:
Fall squash and potatoes need 12 to 15 minutes, turning a few times,
Cauliflower and onion need about 8 to 10 minutes, turning a few times.
Eggplant, zucchini wedges and bell/sweet peppers need about 5 to 8 minutes, turning a few times.
Place your vegetables directly on the grill. Grill, flipping as needed, until the vegetables are tender and slightly charred. Remove them from the grill and serve immediately with the bean dip. Garnish with a few pepitas if you wish!
sage brown butter bean dip
Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles and drop in the sage leaves. After 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove the pan from heat immediately and remove the sage leaves with kitchen tongs, placing them on a paper towel. Set the butter aside or a moment.
Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in 2 to 3 tablespoons of the brown butter. Stream in the ice water and blend. The dip should be smooth and creamy. Add in the sage leaves, reserving 1 for the top for garnish. Spoon the dip into a bowl. Drizzle with the remaining brown butter right before serving. Top with the reserved sage leaf.
Who knew we could eat the rainbow all 365 days?!