You've got the main course figured out. Great! But what about a yummy side dish to go with it? One of Billy's go-to for a light but wholesome side dish is a good mix of savory grilled vegetables. If you're going to be lighting-up the grill for dinner, it's any easy addition to just about any meal. When it comes to vegetables, you can't really go wrong! The fire has a way of bringing out their true goodness. You can never go wrong with this classic mix of yellow squash, zucchini and sweet onion. Bell peppers, asparagus and corn are some good ones to try too.
Rinse your vegetables under cold water. Using a knife and a cutting board, cut your squash and zucchini longways down the middle. Then dice into 1 inch quarters. Peel your onion, and cut it in half and then dice into 1 inch pieces. But don't get caught-up in the specifics. You can't go wrong when cutting vegetables. You can also cut them into strips or round slices. They're going to taste amazing regardless.
Place your vegetables into a large bowl. Drizzle roughly 2 tablespoons of olive oil over the vegetables. Grab a pack of your favorite Billy Twang Rub and sprinkle a healthy dose of seasoning over your vegetables. We used Big rub in the pictures. Take your hand and run it through the vegetables to spread out the seasonings and olive oil. When you're ready to throw them on the grill transfer the vegetables to a grilling basket or a self-made aluminum foil pouch. The aluminum foil is great when you don't have a basket, but Billy prefers the crispy edges you get with an open flame.
Place your vegetables on the grill. Allow them to cook for 10-15 minutes. You don't have to worry about under cooking them. Shake the basket occasionally using proper heat protection gear so they cook evenly. When the vegetables start charring on the edges, it's a good time to take them off.
Allow to cool for 1-2 minutes and enjoy! If you'd like to make it a low calorie meal, check out the recipe for Billy's Cedar Plank Salmon.