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Grilled Harvest Vegetables

25

35

Apple

The perfect blend of harvest vegetables are grilled over oak, mixed with fresh herbs and topped with parmesan for a light and earthy dish.

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  • 6 Pieces corn on the cob, husked

  • 2 green bell peppers, sliced

  • 2 Whole red bell peppers, sliced

  • 2 Whole orange bell peppers, sliced

  • 1 Pound green beans

  • 2 Tablespoon Olive oil

  • 1 Tablespoon Kosher salt

  • 2 Clove garlic, chopped

  • 2 Tablespoon fresh chopped thyme

  • 2 Tablespoon rosemary, chopped

  • 1 Pound cherry tomatoes

  • 1/8 Cup shredded Parmesan cheese

  • 1

    When ready to cook, set the Traeger temperature to 375˚F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Place the corn directly on the grill grates. Close the lid and cook the corn on the cob for 10 minutes.

    • 6 Pieces corn on the cob, husked

  • 3

    Remove the corn from the grill and slice the corn from the cob.
  • 4

    In an oven safe baking dish, add the corn, peppers, green beans, olive oil, salt, garlic, thyme, and rosemary, and gently toss to combine.

    • 2 green bell peppers, sliced

    • 2 Whole red bell peppers, sliced

    • 2 Whole orange bell peppers, sliced

    • 1 Pound green beans

    • 2 Tablespoon Olive oil

    • 1 Tablespoon Kosher salt

    • 2 Clove garlic, chopped

    • 2 Tablespoon fresh chopped thyme

    • 2 Tablespoon rosemary, chopped

  • 5

    Place the baking dish directly on the grill grates. Close the lid and cook for 20 minutes. Next, add the cherry tomatoes and Parmesan cheese. Close the lid and cook for an additional 5 minutes.

    • 1 Pound cherry tomatoes

    • 1/8 Cup shredded Parmesan cheese

  • 6

    Remove the vegetables from the grill and serve warm. Enjoy!

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