Summer BBQ Veggie Bowl

I love fresh veggies in the summer.  They taste so good and there are so many different ways to cook them.  My favorite is the grill.  I’m always grilling out and not just the meat.  I like to grill the whole meal.  It makes life so much easier!  If you love cilantro, you are going to love this.  I know people love it or hate and  I LOVE it!  If you don’t like cilantro, just leave it out.  It’s still delicious!

Get this recipe for a HEALTHY summer BBQ veggie bowl. It's so delicious and colorful. Make sure you make extra so you can have leftovers.This post contains affiliate links.

Summer BBQ Veggie Bowl

Ingredients

  • 1 cup uncooked rice
  • 1 bunch cilantro
  • 2 tablespoons lime juice
  • 1 can black beans, drained and rinsed
  • 3 zucchini
  • 2 acocados
  • 3 ears of corn
  • 2 peppers- I used orange and red
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • Your favorite BBQ sauce.  (This is mine!)

Get this recipe for a HEALTHY summer BBQ veggie bowl. It's so delicious and colorful. Make sure you make extra so you can have leftovers.Directions

  • Cook rice according to directions.  When done, add lime juice and 1/3 cup chopped cilantro.  Set aside.
  • Slice zucchini into quartered spears.
  • Take core out of peppers and slice each pepper into fourths.
  • Place in peppers and zucchini into large baggie with olive oil and salt.  Coat the vegetables well.
  • Wrap corn in foil.
  • Place corn, zucchini, and peppers on grill.  Rotate.  The corn will take a little longer so make sure you start that a little before the other veggies.
  • Place cilantro rice in bowl, top with black beans, add zucchini, peppers, corn, sliced avocado, and cilantro to top.  Drizzle with your favorite BBQ sauce!

Get this recipe for a HEALTHY summer BBQ veggie bowl. It's so delicious and colorful. Make sure you make extra so you can have leftovers.

You can print it out here.

Summer BBQ Veggie Bowl
 
Prep time
Cook time
Total time
 
Get this recipe for a HEALTHY summer BBQ veggie bowl. It's so delicious and colorful. Make sure you make extra so you can have leftovers.
Author:
Recipe type: Summer Dinner
Serves: 4-6
Ingredients
  • 1 cup uncooked rice
  • 1 bunch cilantro
  • 2 tablespoons lime juice
  • 1 can black beans, drained and rinsed
  • 3 zucchini
  • 2 acocados
  • 3 ears of corn
  • 2 peppers- I used orange and red
  • 4 tablespoons olive oil
  • 1 teaspoon salt
Instructions
  1. Cook rice according to directions. When done, add lime juice and ⅓ cup chopped cilantro. Set aside.
  2. Slice zucchini into quartered spears.
  3. Take core out of peppers and slice each pepper into fourths.
  4. Place in peppers and zucchini into large baggie with olive oil and salt. Coat the vegetables well.
  5. Wrap corn in foil.
  6. Place corn, zucchini, and peppers on grill. Rotate. The corn will take a little longer so make sure you start that a little before the other veggies.
  7. Place cilantro rice in bowl, top with black beans, add zucchini, peppers, corn, sliced avocado, and cilantro to top.
  8. Drizzle with your favorite BBQ sauce.
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