Grilling is one of the best ways to cook vegetables. Grilled vegetables are delicious and healthy, plus they’re easy to prepare. They’re also versatile and can be used in a wide variety of recipes from salads and sandwiches to soups and stews. The only thing better than eating grilled veggies is making them yourself! Here are some tips for choosing which vegetables work best on the grill:
Romaine Lettuce
Romaine lettuce is one of the healthiest vegetables to grill, and it’s even better when you add olive oil, garlic and lemon juice.
Romaine lettuce is a good source of vitamin A and vitamin K. It’s also high in folate, which helps prevent birth defects like neural tube defects (NTDs). Romaine contains antioxidants called carotenoids that may protect against some types of cancer.
Corn
Corn is a great vegetable to grill because it’s already sweet and takes little effort to prepare.
- First, you’ll want to shuck the corn. To do this, use a sharp knife and cut off the top of each cob. Then feed your knife down the length of the cob until you feel it break through (and into) those tingly inner husks. Remove those husks completely by pulling them back like they’re sleeves on an old-fashioned shirt or jacket. You should be left with corn kernels that are ready for eating!
- Next, season your grilled vegetables as desired with salt or pepper and any other spices that might complement their flavor profiles: paprika for smoky sweetness; chili powder for spicy kick; garlic powder if you have some lying around from last night’s dinner prep session—the possibilities are endless! Remember: whatever seasoning(s) you choose should match what kind of meal you plan on serving these grilled veggies alongside (e.g., tacos vs lasagna).
- Serve immediately after grilling so they stay warm throughout dinner service hours—which shouldn’t be very long at all since these veggies taste best when eaten right off-grill!”
Broccoli
- Broccoli is a good source of vitamins A, C, and K.
- It’s also high in folate (a B vitamin), calcium, iron, potassium, and magnesium.
- Broccoli is low in sodium and has no cholesterol or saturated fat.
- Broccoli is high in fiber—about 5 grams per cup cooked broccoli. That helps you feel full longer so you can control your calorie intake at mealtime (and beyond).
Brussels Sprouts
To prepare brussels sprouts for grilling, remove any discolored leaves and trim off the ends.
To grill them: Brush with olive oil and season with salt and pepper. Grill for about 10 minutes on each side until charred in spots and tender inside, turning occasionally with tongs.
Serve hot or at room temperature as a side dish to any grilled meat or fish entree, in salads, tossed into pasta dishes or risotto (see recipe). Or add them raw to green salads or coleslaw mix; toss into bean soups just before serving; puree them into vegetable soups where you’d use potatoes; or simmer briefly in broth to make an easy soup base (don’t let it boil). If you have leftovers from this recipe they keep well refrigerated 2-3 days—or freeze! To reheat frozen brussels sprouts unwrap them from the foil packet then place in a microwave covered dish with 1/2 cup water on high power 3-4 minutes until heated through but not mushy.
Vegetable Grill Marinade
Make your own marinade by whisking together 2 tablespoons olive oil plus 1 teaspoon Dijon mustard mixed with some chopped rosemary sprigs if desired then pour over prepped brussels sprout slices before grilling them until tender throughout yet still holding their shape which takes about 10 minutes depending upon how hot your grill is set so check often making adjustments as needed depending upon how quickly they seem ready based upon color changes from light green when raw becoming dark brown when done – remember these are not something like meat which cooks evenly throughout when basted generously; rather take care only applying enough dressing so that you do not lose any liquids along the way.”
Potatoes
Grilling potatoes is a great way to get a side dish that’s both sweet and savory. Grilled potatoes are super easy to make and will take your summer cookouts to the next level.
Potatoes are one of the most popular vegetables in the US, but they’re also one of those foods that people don’t think about grilling often enough. They’re usually associated with stews or mashed potatoes, but they can be just as delicious when you grill them. When cooked on their own, grilled potatoes develop a nice smokey flavor that makes them taste like campfire food without having to go out into nature’s backcountry (which is nice if it’s raining outside). Plus, they’re easy to prepare—just chop up some potatoes into bite-size pieces before throwing them onto your outdoor grill!
Eggplant
Enjoying eggplant as part of a healthy diet is easy. The vegetable contains vitamin C and dietary fibre, both of which are known to be beneficial for the immune system and heart health. In addition, eggplant has a number of other notable nutrients:
- Potassium helps regulate your blood pressure and maintains fluid balance in the body.
- Manganese plays an important role in bone health by helping form collagen, which is essential for bone growth and strength.
- Copper aids in iron absorption (which contributes to red blood cell production) as well as being involved with energy production within cells.
Cauliflower
Cauliflower is a versatile vegetable that can be prepared in a variety of ways. It’s an excellent source of fiber, vitamin C and K, folate, pantothenic acid and potassium. Cauliflower has a mild taste that pairs well with other foods, making it a great base for many different dishes.
There are several ways to grill cauliflower:
- Grill florets on skewers
- Make cauliflower rice or steaks by slicing the head into thick chunks (about 1/2-inch thick) before grilling them over high heat until tender inside and crispy outside
- Use an air fryer if you don’t have access to an outdoor grill!
To make grilled cauliflower soup: Soup is one of my favorite comfort foods—it requires little effort but delivers big flavor! This recipe uses a combination of fresh herbs from your garden such as rosemary or thyme along with some leftover roasted veggies from dinner last night (it doesn’t have to be just broccoli). You could also use canned green beans instead if you don’t have time for fresh vegetables in advance; just remember that organic canned vegetables should always be rinsed thoroughly before adding them into this dish because some brands may contain harmful chemicals called BPA which could leach into your food while cooking at high temperatures like those used here today.”
Bell Peppers
Bell peppers are sweet and mild, and they’re a good source of vitamins C and B6. They also provide vitamin A, which is important for eye health; as well as vitamin K, which helps calcium get into your bones.
You can grill bell peppers with the stem attached or off; either way will be delicious!
Grilling Vegetables
Grilled vegetables are a healthy alternative to meat. They’re also great for snacking and can be eaten as a side dish or an appetizer. The best part? These grilled vegetables can be used in any recipe that calls for grilled meats, so they’ll fit seamlessly into any meal plan you’ve got going on.
Love and Lemons Grilled Vegetable Recipes
One of my most favorite sites for grilled veggie recipes is Love and Lemons. They have lots of delicious ideas for preparing vegetables. It’s a great resource if you are focusing on following a plant based diet.
You can use any of these vegetables to create a delicious and healthy side dish, or serve them as an appetizer or snack. The best part about grilling is that you can’t mess it up! Even if your food doesn’t turn out as expected, you can always throw it back on the grill for another try and there won’t be any leftovers.
