Veggie Tales

Veggie Tales

Veggies get a bad rap. They’re often an afterthought to the main course, which is a shame because when they’re given the attention they deserve they are so delicious. When I grill vegetables, I like to use a variety of colorful vegetables like baby bell peppers, squash, fennel and carrots. I wash them and cut them into bite-sized pieces, toss them with a light coating of olive oil, salt and pepper and toss them on the grill over direct medium heat until they’re lightly charred and crisp-tender. I keep any leftovers in the fridge and use them for salads, wraps and pasta for quick, healthy meals during the week. Enjoy! 

What are your thoughts? (2)

09.16.14

John R

One of my favorite things from this past summer is grilled broccoli. I don't care if it is fresh or the thawed out frozen kind. Obviously there is more crunch when it is fresh. And even though it isn't just a vegetable anymore, I also now love making bacon wrapped asparagus and topping it with bbq sauce.

09.16.14

Jennie Lussow

I've never tried grilled broccoli but it sounds great! And of course, anything wrapped in bacon is going to be delicious.
-Jennie

09.13.14

John C

Thanks. I do almost the same. But I find bite size pieces (especially veggies like green beans and onions) sometimes fall through the grill slots and turning each piece over is a lot of flipping. I use a perforated grilling basket and stir the pieces around a few times to get an even cook.

09.13.14

Jennie Lussow

Yes, I love the Weber stainless steel grill pan for exactly the same reason. I use it a lot with mushrooms, onions and carrots. Yum!

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