Succotash

Succotash has remained a popular dish for a reason. In this recipe all the sweet, savory, and aromatic flavors are perfectly combined. Make this your next bring along to a potluck, BBQ, or picnic.

Succotash has remained a popular dish for a reason. In this recipe all the sweet, savory, and aromatic flavors are perfectly combined. Make this your next bring along to a potluck, BBQ, or picnic.

Italian Chicken

This Italian chicken is so simple yet packed with flavor! Chicken, potatoes, and vegetables roast on just one pan for a perfect meal with quick prep.

This Italian chicken is so simple yet packed with flavor! Chicken, potatoes, and vegetables roast on just one pan for a perfect meal with quick prep.

Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

The post Grilled Vegetables appeared first on Budget Bytes.

There is no summertime meal that cannot be improved with a heaping side of perfectly Grilled Vegetables! These grilled veggies take very little prep time, and they’re the best option on fridge clean out day (which makes my busy life 100x easier and saves me money!). I’ve perfected grilling all kinds of vegetables including peppers, onion, zucchini, squash, and mushrooms for the ultimate Summer feast. Each healthy bite is infused with a smokey, summery flavor, and this recipe seriously couldn’t be any easier.

A plate of grilled vegetables.

Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!

Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!

Ingredients for Grilled Vegetables

Here’s what you’ll need to make the best grilled vegetables EVER:

  • Vegetables: In my opinion, bell peppers, red onion, vine-ripened tomatoes, whole mushrooms, zucchini, and yellow squash are some of the best veggies to grill. They hold up well and cook quickly!
  • Olive Oil: The base of my marinade and stops the vegetables from sticking to the grill.
  • Steak Seasoning: This quick-fix shortcut adds plenty of flavor without any extra effort on your part.
  • Garlic: Freshly minced garlic adds an unbeatable depth of flavor.
  • Sugar: Just a pinch. It helps the veggies caramelize and get those beautiful grill marks.

Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Top Tip

My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Overhead view of a plate of grilled vegetables with some tongs grabbing the zucchini.

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon. We have been super happy with it in the Budget Bytes kitchen.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

Overhead view of a plate of grilled vegetables.
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Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!
Course Side Dish
Cuisine Amercian
Total Cost $7.64 recipe / $0.95 serving
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 servings (side dish)
Calories 67kcal

Equipment

Ingredients

  • 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
  • 1 zucchini $0.93
  • 1 red onion $1.23
  • 6-8 cherry tomatoes, whole on vine* $1.66
  • 8 mushrooms** $1.04
  • 1 yellow squash $0.89
  • 1 ½ Tbsp olive oil $0.27
  • 1 clove garlic, minced $0.05
  • 1 tsp steak seasoning $0.12
  • ½ tsp sugar $0.01

Instructions

  • Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
  • Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
  • Brush olive oil mixture over the veggies.
  • Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
  • Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
  • Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!
This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g
Side view of a plate of grilled vegetables.

how to make Grilled Vegetables – step by step photos

Overhead view of chopped vegetables on a wooden chopping board.

Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping.

Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Next, remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 vine tomatoes should still be attached to the vine.

Marinade ingredients for grilled vegetables in a bowl.

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Sliced vegetables brushed with a marinade.

Brush the olive oil marinade over your veggies, covering all sides.

Overhead view of sliced red onions on a grill.

Add the sliced onion rings to your grill as it preheats to 400°F.

Overhead view of sliced vegetables on a grill.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Grilled vegetables on a grill being flipped with tongs.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

Overhead view of grilled vegetables on a grill.

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

Overhead view of a plate of grilled vegetables.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

The post Grilled Vegetables appeared first on Budget Bytes.

Summer Pasta Salad

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts. Why I Love This Recipe The Ingredients * For a full list of measurements and instructions, see the recipe card below* How to Make…

The post Summer Pasta Salad appeared first on Weelicious.

This refreshing Summer Pasta Salad is perfect for hot days when you crave something light yet satisfying. Packed with seasonal vegetables and vibrant flavors, it’s the ultimate summer side dish sure to become a staple at your cookouts.

Why I Love This Recipe

  • Simple Yet Delicious: The combination of sweet corn, crunchy asparagus, and juicy cherry tomatoes creates a delightful medley of flavors that capture the essence of summer in every bite.
  • Versatile: This easy pasta salad recipe is perfect as a side dish for picnics and barbecues, or as a light lunch or dinner.
  • Compliments Many Mains: The simple flavors in this pasta salad pair well with almost any main dish. Try it with your favorite burgers, Crock Pot Ribs, Southern Style Pork Tenderloin, or grilled marinated chicken.
  • Easy to Make: This dish is easy to prepare and can be made ahead of time, making it a hassle-free option for any event.

The Ingredients

Summer Pasta Salad Ingredients
  • Small Shaped Pasta: For this pasta salad opt for macaroni, fusilli, penne, farfalle or any other small shaped pasta that you love.
  • Corn: One of my favorite summertime vegetables, corn is full of fiber as well as high in beta-carotene, vitamin B1 and C. Plus, it’s absolutely delicious!
  • Asparagus: Another spring and summer veggie favorite! Don’t forget to remove the stems by snapping the stalks at their natural break.
  • Cherry tomatoes: Tomatoes add sweetness and some juicy texture to this pasta salad. 
  • Olive oil: Brings everything together by coating the pasta and veggies, adding a rich flavor and enhancing the overall taste and texture of your delicious summer pasta salad.
  • Lemon juice: Adds a little bit of acidity to brighten up the flavors.
  • Parmesan cheese: This ingredient is optional if you need a dairy free pasta salad, but I love how much flavor and creaminess it adds to the dish.
  • Fresh basil: For garnish and to add some color to the salad!

* For a full list of measurements and instructions, see the recipe card below*

How to Make Summer Pasta Salad

Boiled macaroni noodles in bowl.

Step 1: Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain the pasta and set aside.

Chopped asparagus in a bowl and corn off the cob in a bowl.

Step 2: Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes. When the corn is cool, cut it off the cob and dice the asparagus into small pieces.

Summer pasta salad ingredients in a bowl.

Step 3: Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Summer pasta salad.

Step 4: Refrigerate until ready to serve. Serve cold with favorite main dish.

Tips and Tricks

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious.
Summer pasta salad in serving bowl.

More Favorite Summer Salads

This pasta salad recipe might seem too simple, but that’s the beauty of it. Each ingredient gets to shine while complimenting the others really well. This recipe is one of our go-to dishes during the summer, and I think you’ll love it too! Let me know what you think by leaving a comment and rating below!

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Summer pasta salad in serving bowl.
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Summer Pasta Salad

Packed with seasonal vegetables and vibrant flavors, Summer Pasta Salad is the ultimate summer side dish sure to become a staple at your cookouts.
Course Lunch, Main Dish, Side
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 379kcal

Ingredients

  • 16 ounces pasta (fusilli, macaroni or other small pasta shape)
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 ears of corn, yellow or white
  • 1 pound asparagus, stems removed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon olive oil
  • 1/4 cup parmesan cheese, if desired
  • basil, for garnish

Instructions

  • Bring a large pot of water to a boil, add 1 tbsp salt to the water and cook pasta according to package directions. Drain and set aside.
  • Place the corn and asparagus in a steamer pot over boiling water and cook for 2-3 minutes. Alternately, you can just boil the corn and asparagus for 1-2 minutes.
  • When the corn is cool, cut it off the cob and dice the asparagus into small pieces.
  • Throughly combine all the ingredients in a bowl and season with more salt, pepper. Add fresh herbs if desired. 

Notes

  • Don’t Overcook the Pasta: Aim for al dente pasta to avoid a mushy salad.
  • Chill Before Serving: There’s nothing better than a cold pasta salad. For best results, let the salad sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
  • Add Your Twist: Feel free to customize with additional vegetables or herbs, such as bell peppers, red onions, cucumbers or parsley.
  • Make Ahead: Prepare this dish in advance and store it in the refrigerator to save time on the day of your event. The flavors will deepen, making the salad even more delicious. 
  • Storage: Store leftover pasta salad in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 379kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 1.349mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 3mg

The post Summer Pasta Salad appeared first on Weelicious.

My New Favorite Summer Fish Recipe!

For light, flaky fish with a slightly smoky flavor try making the grilled halibut recipe. Finishing it off with a topping of chopped cherry tomatoes, and fresh basil makes it bright and extra flavorful.

For light, flaky fish with a slightly smoky flavor try making the grilled halibut recipe. Finishing it off with a topping of chopped cherry tomatoes, and fresh basil makes it bright and extra flavorful.

Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.  A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. 

Chicken Caesar Pasta Salad recipe

A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡

It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!

Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).

However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!

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Spicy Cajun Shrimp Pasta

Tantalize your tastebuds and satisfy your hunger with this healthy cajun dish.

featuredTantalize your tastebuds and satisfy your hunger with this healthy cajun dish.