When you’re making grilled vegetables, recipes aren’t necessary. But following these guidelines will make your grilled vegetables taste great every time.
Grilled vegetables are a delightful treat, especially in the summer time. Grilling brings out the natural sugars in vegetables, making them taste sweet and mellow.
When you’re making grilled vegetables, recipes don’t matter much, as long as you follow a few simple guidelines:
1. Cut the vegetables into the same size and shape, so they’ll cook relatively evenly.
2. Coat the vegetables with olive oil or canola oil before grilling. This not only keeps the vegetables from sticking to the grill, the fat from the oil enhances the flavor of the vegetables. And yet, you don’t need a lot of fat to give grilled vegetables a lot of flavor.
3. Grilled vegetable recipes can call for all kinds of spices and herbs, but kosher salt and pepper are really the only seasonings you need to add before grilling the vegetables. If you want the flavor of fresh herbs, toss the herbs with the vegetables after they come off the grill. Otherwise, the herbs can burn.
4. If you’re grilling for kids who don’t like vegetables, try sprinkling a little sugar on the vegetables halfway through grilling. The vegetables will get very brown, almost burned, but the flavor will be extraordinary.
5. If you’re making grilled vegetable kabobs, choose vegetables that work well together, such as zucchini, eggplant, bell peppers and onions. Carrots or potatoes would not work well with this group of vegetables, because they take much longer to cook.
6. There’s no need to use kabobs or baskets to grill vegetables, as long as you cut the pieces big enough, so they won’t drop through the grates. You can always chop the vegetables into smaller pieces after they come off the grill
Also, remember, you don’t have to have a grill in order to grill vegetables. A cast iron grill pan on your stove top works just as well.
This recipe for grilled vegetables calls for pattypan squash or eight ball zucchini.You can find these varieties of summer squash at farmer’s markets in the summer. If you can’t find these varieties, simply substitute another zucchini, yellow squash or eggplant.
Grilled Vegetables Recipe
- 2 medium zucchini, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 1 medium pattypan squash or eight ball zucchini, sliced into 1-inch chunks
- 1 green pepper, cored, seeded and cut into large pieces
- 1 yellow onion, skin removed and quartered
- 1/4 cup extra virgin olive oil
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black pepper
Prepare grill for medium-high heat or heat a cast iron grill pan on the stove over medium-high heat. Place vegetables in a large mixing bowl. Pour olive oil, salt and pepper over vegetables. Mix with your hands until vegetables are coated well. Using tongs, place vegetables on the grill. Cook 3 to 5 minutes on each side until lightly browned. Cut into smaller pieces before serving.
Makes 4 to 6 servings.
Per serving (based on 6): 115 calories, 9 g fat (1 g saturated fat), 0 mg cholesterol, 8 g carbohydrate, 3 g fiber, 2 g protein, 7% vitamin A, 63% vitamin C, 3% calcium, 4% iron