Grilled Veggie Grate with Balsamic Vinaigrette

Not in the mood for salad, but still want something green on your plate?
This warm grilled veggie mix is our go-to when we’re craving something hearty, colorful, and downright delicious next to a steak. It’s packed with Brussels sprouts, mushrooms, garlic (yes, whole cloves!), and a few sweet bites of apple or grape if you're feeling fancy. Easy to prep, big on flavor, and way more exciting than a cold bowl of greens. Let’s get to it.

Don't have a grill? No worries, just do it in your oven at 400 degrees.  

Ingredients:

• 1 cup Brussels sprouts, thinly sliced (mandolin recommended)

• 1 whole onion, sliced

• 1–2 heads of garlic, cloves peeled and left whole

• 1 cup mushrooms, halved or quartered

• 1 sweet potato, cut into small cubes

• Olive oil

• Salt & pepper

• Balsamic vinegar

• Optional: sliced apples or grapes, paprika, cayenne, feta cheese

Instructions:

1. Prep the Veggies:
   Slice all vegetables. Use a mandolin for the Brussels sprouts for an even, thin cut. Leave garlic cloves whole—they’ll soften and turn buttery on the grill. Dice the sweet potato into small cubes for faster cooking. Feel free to toss in some sliced apples or grapes for a touch of sweetness.

2. Season Well:
   In a large bowl, coat all the veggies generously with olive oil. Sprinkle with salt, pepper, and any extra seasonings you like—paprika and cayenne give a nice kick.

3. Grill Time:
   Spread the veggies in a grill grate or basket. Cook over medium-high heat for at least 20 minutes, or until the sweet potatoes begin to soften and the edges of the veggies get crisp and golden. Add your steaks to the grill once the veggies are well underway.

4. Make the Balsamic Vinaigrette:
   In a small jar or bowl, whisk together:

   • 3 tbsp olive oil

   • 2 tbsp balsamic vinegar

   • 1 tsp Dijon mustard (optional, for creaminess)

   • 1 small garlic clove, finely grated or minced

   • Salt & pepper to taste
     Shake or whisk until fully combined.

5. Toss & Serve:
   Once the veggies are tender and charred to your liking, transfer them to a bowl and drizzle with the vinaigrette while still hot. Toss to coat. Serve immediately alongside your grilled steaks.

Faith first, flames next, fork ready.