Grilling veggies is one of the easiest and definitely the most delicious ways to eat healthy! As summer approaches and you break out the grill, your diet can take a beating with too many high-fat foods. Hopefully, fresh and delicious vegetable are easier to find (maybe in your backyard?) and more affordable at this time of year. So why not put more of those essential foods on our plate?
From asparagus to zucchini, you can cook many vegetables on the grill. The best options have fewer juices such as eggplant, onions, peppers, corn, asparagus, squash, carrots, and mushrooms. But that doesn’t mean you can’t enjoy other grilled vegetables.
Grilled vegetables are anything but boring. They can be grilled with little or no seasoning, which is great if you have special dietary needs. You can also marinade them, if you want a big bold flavor, or add a smoky flavor by grilling them with a steak over your favorite wood chips.
Since vegetables can be cooked directly on the grill, placed on skewers, or wrapped in foil, there is no reason to leave these healthy side dishes off your grilling menu!
Simply Green On The Grill
- 2 small or 1 large zucchini
- 2 green pepper
- 2 medium red onions
- Seasoned salt
- Crushed red pepper flakes
- 2 tbs. olive oil
- Slice zucchini and pepper length wise. Slice the red onions into large rounds;
- Rub the vegetables with a small amount of olive oil to prevent them from sticking on the grill;
- Sprinkle with seasoned salt and red pepper flakes or your favorite seasonings. Adjust the amount to desired taste;
- Grilling the veggies will only a few minutes so you want your grill to be hot;
- Add the veggies to the grill, cut side down. Grill for 2 to 3 minutes;
- Flip the veggies over and grill another two to three minutes or until desired tenderness. Onions may take longer depending on thickness.
Your finished veggies should be tender and delicious!
- 1 eggplant
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves minced garlic
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh thyme, finely chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh oregano, finely chopped
- Salt and pepper
- Cut the eggplant into slices and salt them lightly;
- Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces;
- Wipe them dry with a bit of paper towel;
- Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let rest to absorb the flavors for about 15 minutes;
- Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well;
- Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.
Tips for both recipes:
– Experiment with your favorite seasonings, sauces and herbs to find your preferred winning combination. Here are some you may want to try:;
- Lemon juice and grated ginger;
- Hot pepper sauce & a splash of lime juice;
- Rosemary and minced garlic;
- Bacon crumbles and chili powder;
- Soy sauce, lemon juice and minced garlic;
- Basil and thyme;
- Balsamic vinegar dressing & Dijon mustard;
- Worcestershire sauce and garlic;
- Brown sugar and chives.
– Save the leftover veggies to use in soups, stews or omelets. Because they’re pre-cooked, wait to add them until the last few minutes of cooking so they warm up but not overcook.
– Fresh herbs are always the best, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.