Grilled Vegetables

Grilled Vegetables

 

Caramelizing flames and a touch of smoke do wonders for vegetables.   A lot of veggies do well on the grill, but some really stand out--asparagus, corn, eggplant, mushrooms, peppers (bell or hot), onions, even cabbage.  

Most vegetables cook better and are less likely to stick if marinated first or brushed lightly with cooking oil. For added flavor, sprinkle grilled vegetables with fresh herbs. Gas Grills make for year round grilling, but you can pan grill most of these recipes as well.

A standard, basic marinade for all my veggies is an EVVO, lemon and whatever fresh herb is in the garden

Marinade the veggies, sprinkle with sea salt and pepper and grill them!  Healthy and good!!

Grilled Asparagus

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

 Grilled Cabbage

Ingredients

• 1 large head cabbage
• 1 1/2 teaspoons garlic powder, or to taste
• salt and pepper to taste

Directions

1. Preheat grill for medium heat. 
2. Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with EVOO, garlic powder, salt, and pepper. Seal cabbage in the foil.
3. Grill for 30 to 40 minutes on the preheated grill, until tender.