Girl Meets Grill

Now that we’ve officially passed Memorial Day Weekend to kick off the summer, it’s time to get grilling, so let’s spotlight how to prepare and grill vegetables.

What Veggies Can I Make on the Grill?

Be creative! Almost any vegetable can be grilled, but here are some of my favorites:

Gently grilled romaine hearts make a delicious Caesar salad. Slice romaine head lengthwise, wash and pat dry, sprinkle with extra virgin olive oil, and place on the warmer rack with grill set to low until heated through and slightly wilted, but still crisp. Place on a platter cut side up, add salt and pepper, thin sliced red onion, fresh shaved parmesan cheese, and Caesar dressing. Other greens like kale and radicchio are also delicious grilled.

Other delicate veggies to place on the warmer rack are asparagus, broccolini, and green beans. I use the long green beans from my favorite Asian market. The are about 18” long and do not slip though the grill grate.

Grill some zucchini, eggplant (I prefer Japanese eggplant), red onions, and tomatoes, then chop up and season with fresh Italian herbs, salt, pepper, and extra virgin olive oil for a grilled ratatouille. When grilling tomatoes, use a fleshy tomato like beefsteak, cut the tomato in half pole to pole, and squeeze gently to remove the seeds.

Grilled okra sprinkled with a little pink Himalayan sea salt makes a delicious and healthy appetizer.

How to Grill Veggies

I like to slice eggplant and zucchini into lengthwise strips about ¼ inch thick. Cutting long strips keeps them from falling through the grill. I leave peppers large as well, cutting into pieces about 3 x 3 inches. Slice onions about ½ inch, and use a spatula to hold the rings together.

Spray veggies with a little extra virgin olive oil before grilling, or put veggies in an airtight container, add a small amount of good quality oil, and shake until veggies are coated. Don’t do this with onions, or the individual onion rings will separate.

Place them on the grill set at low, cover, and grill about 5 minutes on each side, or until they begin to soften and caramelize, but still have texture.

Add salt after removing from grill, but still hot, so the salt will cling to the veggies. Salting before cooking will draw water out, making your vegetables soggy and steamed, instead of grilled and crispy.

Top with chopped fresh herbs if you’ve got them. I like basil, thyme, oregano, and flat leaf Italian parsley.

How to Store Grilled Veggies

If you know the various fates of your leftovers, you can slice or chop them before putting them away to have them at the ready, saving time for your next meal. We use leftovers for tacos, omelet and frittata, sandwiches, pasta, pizza, and more!

Use an airtight container for your leftovers. You can freeze your leftovers, but they will lose their texture. Frozen, then thawed grilled veggies are best for pasta or to puree into a soup or sauce.

How Long Do Grilled Veggies Last?

Finish your leftovers within about 5 days, or discard or freeze them.

Try some of my favorite 5 ingredient or less grilled veg recipes below.

Happy Grilling!

Print

Grilled Portobello Mushroom Caps

Course Appetizer, Entree, Main Course

Cuisine American, antiinflammatory, Barbecue, dairy free, gluten free, Healthy, vegan, vegetarian, weight loss

Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Barbecue, Dairy Free, Detox, Entree, Food is Medicine, gluten free, Mushroom

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Calories 35 kcal

Ingredients

• 4 Portobello mushroom caps
• 2 teaspoons of tamari or soy sauce
• 2 teaspoons of good balsamic vinegar
• 2 teaspoons of extra virgin olive oil
• 2 cloves garlic crushed
• 2 inch sprig fresh rosemary leaves chopped

Instructions

1. Clean any visible dirt from mushrooms with damp paper towel
2. Holding mushroom gill side up, gently scrape and discard gills with a spoon
3. With mushrooms upside down, divide tamari, balsamic, oil, garlic and rosemary between mushrooms
4. Place on grill preheated to low, and cover
5. Cook for about 5-10 minutes, or until mushrooms are heated through, but still hold their shape

Print

Grilled Japanese Eggplant

Japanese eggplant has a gorgeous purple hue and is less bitter than some other varieties of eggplant

Course Appetizer, Entree, Main Course, Side Dish, Vegetables

Cuisine anti inflammatory, Barbecue, dairy free, entree, Japanese, keto, low carb, low fat

Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Barbecue, gluten free, Keto, Low Carb

Prep Time 5 minutes

Cook Time 10 minutes

Servings 4

Calories 40 kcal

Ingredients

• 4 Japanese eggplant washed, stem removed
• 1 tbsp red miso
• 1 tbsp mirin Japanese wine
• Extra virgin olive oil

Instructions

1. Slice eggplant lengthwise, then score eggplant flesh, taking care not to slice through skin
2. Brush with extra virgin olive oil, and place on grill preheated to low, scored side down
3. Cover and grill for about 15 minutes, until eggplant flesh is soft, but holds its’ shape, turning once
4. Mix miso and mirin and spread on cut sides of eggplant before serving

Recipe Notes

Mirin is a sweet Japanese wine, and miso is a fermented paste made from soybeans and/or rice, or other grains. Both can be found in most supermarkets and Asian markets

Print

Grilled Corn on the Cob with Umeboshi Preserved Plum Paste

If you haven't tried Umeboshi plums – you're in for a treat. The paste is salty, sour, and will make you pucker up. A perfect accompaniment to sweet summer corn!

Prep Time 5 minutes

Cook Time 10 minutes

Servings 4

Calories 175 kcal

Author Tina

Ingredients

• 4 ears of corn husk removed
• 2 tbsp umeboshi plum paste
• 4 basil leaves julienned

Instructions

1. Grill corn over medium heat covered until kernels begin to char, turning occasionally
2. Spread umeboshi paste on corn, and garnish with basil

Recipe Notes

Umeboshi paste can be found in some specialty markets, such as Asian markets, and markets with a macrobiotic section