Dicky T’s BBQ Spiced Grilled Vegetables Recipe

Colorful, smoky, and weeknight-easy—these veggies pick up BAR•B•Q’s gar-lick-y swagger and grill-kissed edges in minutes.

Ready in: 25 minutes
Serves: 4

Why it slaps

Dicky T’s BAR•B•Q rub brings sweet smoke, big garlic, and savory depth, so your veg tastes like it visited a steakhouse—no sauce required.

Ingredients

• 1 cup bell peppers (any color), chopped 1"

• ½ cup red onion, chopped 1"

• 2 cups zucchini, half-moons

• 2 cups baby bella mushrooms, cleaned & quartered

• 1 Tbsp Dicky T’s BAR•B•Q spice rub

• 2 Tbsp olive oil

• Kosher salt, to taste (optional)

Equipment

Mixing bowl, grill basket/pan (or foil tray), tongs.

Directions

1. Preheat grill to medium-high (425–475°F).

2. Toss: In a bowl, combine peppers, onion, zucchini, mushrooms with olive oil and BAR•B•Q rub until evenly coated.

3. Grill: Spread in a single layer in a grill basket. Cook 8–12 minutes, tossing every few minutes, until vegetables are tender with charred edges.

4. Finish: Taste; add a pinch of salt or a squeeze of lemon. Serve hot.

Pro Tips

• Dry those mushrooms: Pat dry after rinsing so they sear instead of steam.

• Size matters: Cut pieces ~1" so everything finishes together.

• Extra bark vibes: Add a tiny second dusting of BAR•B•Q in the last 1–2 minutes.

What to serve with it

• Grilled chicken thighs, steak, or salmon

• Pile onto garlic bread, mix into pasta, or top a big salad

• Dollop of herbed yogurt or pesto on the side

Variations

• Oven-Roasted: 425°F on a parchment-lined sheet, 15–20 minutes, stirring once.

• Skewer Style: Thread onto skewers for easy flipping (great for parties).

• Spicy Twist: Add a pinch of CleHot with the BAR•B•Q for heat.

Storage

Refrigerate up to 3 days in an airtight container. Reheat in a hot skillet to re-crisp.