If you’re planning on firing up the grill this weekend, plan ahead and make enough grilled veggies to last the week. Not only will this save you time in the kitchen when you’re busy with work and other weekly chores, it will also ensure that you incorporate flavorful vegetables in every meal. Bell peppers are our vegetable of the month [link to blog post], but grill other veggies you’re partial to – just toss them on the grill and then store them in the fridge for meals throughout the week.

We’ve picked a few recipes that are delicious and easy to make, especially once the grilling is done in advance.  If you’re looking to treat yourself at lunch, we recommend this roast turkey panini with pesto, roasted red peppers and fontina.

Skip the leafy greens this time around, and try an asparagus salad with roasted peppers.  While the recipe actually calls for the asparagus to be cooked in boiling water, we suggest grilling it alongside the peppers for a little added flavor of summer. 

Lastly, if you’re looking for a hearty dinner, try an eggplant and roasted red pepper pasta dish. Grill extra eggplant over the weekend for an even faster meal during the week. Want to get some protein in there?  Throw some chicken on the grill as well and toss it all together per the recipe instructions when you’re ready for a quick dinner!

Want more veggie BBQ recipes?

Mix grilled peppers into Southwest Mac and Cheese or stick them in Adobe Chicken Wraps.