This is a sponsored conversation written by me on behalf of Crystal Farms® Cheese.
The opinions and text are all mine. Find our full disclosure here.
Oh boy oh boy oh boy oh boy oh booooyyyyy!! I’m excited about today’s recipe. I’ve eaten this twice this week and twice last week and hopefully three times this next week. Love this stuff!
What, you ask, could possibly be so delicious to have me using all the exclamation marks? Parmesan Grilled veggies. With a bit of cilantro and lime, for an added brightness. This dish is one of my all-time favorite summer grilling recipes. It is full of flavor, easy to make, easy to cook, and delicious to eat! I use the word recipe loosely for this. The reality is that you can easily change up the ingredients to accommodate the produce you have on hand.
The following recipe is my favorite version of these grilled veggies. Full of cheesy, veggie goodness!
Zucchini, mushrooms, and sliced onions sit on the bottom waiting patiently to hit the grill. Truly, has anyone found a more versatile veggie than the zucchini? It’s like the little black dress of the veggie world. It is sooo useful! Grilled zucchini is a love language of mine. I could eat the stuff all the day.
About 1 pound of small potatoes (this is just a small number of the amount I used) nestled right on top of those other veggies. Any potatoes will do. But…if you can get your hands on the colorful ones always go for those. Always! Color in your potato world is a good thing.
Corn! I adore cooking up a couple of cobs of sweet corn and cutting it into thirds before it hits the pan. Here in MN, corn is plentiful in July. I can find it on the corner of the street from vendors all the time. And it’s sooo delicious! Parmesan and Lime sweet corn is another fave of mine. Another time, another time.
Tip: Boil up the potatoes and the corn at the same time. And, if you start them right when you start cutting your veggies they will be done at just about the right time!
The best part… the Parmesan cheese. I’m using Crystal Farms® Cheese Parmesan cheese. It’s a great company out of Lake Mills, WI (right across the border :)). They produce great cheeses with few preservatives. Always something I’m happy to hear!
Parmesan cheese has a great salty flavor that pairs fantastically with veggies.
Sprinkle fresh cilantro on top and add sliced limes. A bit of lime juice and cajun seasoning all over, dab some butter on top, and put that baby on a hot grill! Parmesan, lime, cilantro, and cajun is a firework in your mouth. In a good way! Oh, totally a good way!
Because most of these veggies are pre-cooked you are simply waiting for that cheese to melt up and get gooey. Around the same time, your zucchini and onions will be cooked.
About 10-12 minutes on white coals is all it will take. Truly, though…eyeball the timing on this one. You want that butter to be melting, give the pot a stir once in a while (about every 4 minutes), and when the zucchini are done (when you can stab it with a fork)…you are good to go!
I cook these up with steak and shrimp and serve it with a margarita (those limes are a dual purpose!). This, friends, is the ultimate summer dinner. Best part…it’s easy!
Note: When storing leftovers, remove the lime slices before storing otherwise that lime flavor will become too intense.
Parmesan Cajun veggiesPrint Recipe Pin Recipe
- 2 zucchini cut lengthwise and then into 1 inch slices
- 1 medium onion sliced
- 1 package bella mushrooms
- 1 pound potatoes. use fingerling potatoes or cut large potatoes into 1 1/2 inch by 1 1/2 inch pieces---cooked
- 3 cobs of sweet corn---cooked and cut into 1/3rd's.
- 1/4 cup fresh chopped cilantro
- 3 limes sliced
- 1 8 oz pkg Crystal Farms parmesan cheese
- 1/4 cup cajun seasoning
- 3 tablespoons butter.
- Put zucchini, onion, and mushrooms on the bottom of a 9 by 13 disposable aluminum pan.
- Add cooked potatoes and corn on the cob.
- Sprinkle the Crystal Farms Parmesan cheese on top.
- Add the fresh cilantro and sprinkle the cajun seasoning.
- Add the fresh limes.
- Dot with butter.
- Place on medium-high heat for about 15 minutes, stirring every 5 minutes. It is done when the cheese is melty and the zucchini can be pierced easily with a fork.
This is a sponsored conversation written by me on behalf of Crystal Farms Cheese. The opinions and text are all mine.