Grilled Veggie Melange

I never fully appreciated the term Veggie Melange, until I grilled one.  I have always been a supporter of mixing veggies that are at hand and simply have to be cooked - probably together.  But too much of a mix almost felt like a cop out - but how could that be if they meld together and serve such a noble function? I say go for it, cook them together when they need, and grill them when you can.  Get a grill pan for the veggies!

2 cups fresh string beans, cut in half

1 dozen petite baby potatoes, quartered

1 red pepper, 1-inch diced

1 red onion, sliced

2 dozen Brussels sprouts, quartered

2 cloves garlic, minced

palmful fresh basil leaves, minced

1/2 tsp crushed red pepper flakes, or to taste; or add a jalapeño pepper, diced

1 Tbsp coconut aminos (I used Bragg)

2 Tbsp olive oil

Heat grill to high.  Bring a medium pot of very well-salted water to a boil.  Add the potatoes and cook about 5 minutes.  Add the green beans and cook another 3 minutes or so, just until bright green with both veggies beginning to soften.  The beans and potatoes will cook further on the grill - they should be only just tender - not too very soft.

Drain the beans and potatoes well and place them in a large bowl.  Add the remaining veggies, pepper, aminos and the oil to the bowl and toss well to mix.

Grill the veggies in a grill pan over high heat, stirring frequently as they sizzle and brown.  Cook until the veggies are crisp-tender - checking the Brussels sprouts, especially, for done-ness.

Serves 4-6 as a side.