Summer is on it’s way and with the wamer temps here to stay it is a great time to fire up the grill! I love grilling vegetables as I think it totally deepends their flavor and makes them way more interesting! Don’t be intimidated if you have never grilled veggies with a couples go rounds at the grill you will cooking like a pro! If you have left over grilled veggies try this recipe for Grilled Vegetables with Quinoa and Pine Nuts.
Great tips for grilling vegetables:
- Make sure the grill is preheat for 10 min and grates are clean.
- Use a basket made for the grill so you can just toss and away you go.
- Lightly coat veggies with olive or canola oil to avoid sticking to the grates.
- Drizzle veggies with balsamic vinegar after they come off the grill.
- Small veggies like baby mushrooms or baby tomatoes are better skewered so they don’t fall thru the grate.
- Cut veggies to equal size to ensure even cooking.
- Veggies are done with tender and slightly charred.
- Keep the grill cover closed in between flipping to speed up cooking time.
- to grill corn on the cob, soak the cobs with husks on for several hours or all day – place directly on heated grill and turn when charred. When done, pull back the husk and enjoy!
- Lay vegetables perpendicular to the wires of the rack so they won’t fall into the grill.
|Grilled Vegetable Wrap|
- 1 medium eggplant, sliced into long 1/2″ planks
- 3 medium zucchini, sliced into long 1/2″ planks
- 3 medium yellow squash, sliced into long 1/2″ planks
- 1 medium red onion, sliced into 1/2″ rings
- 1 large red bell pepper, seeds removed and cut into large pieces
- 1 large yellow bell pepper, seeds removed and cut into large pieces
- 2 large portobello mushrooms, brown gills scraped out
- 1 bunch of asparagus, rinsed and bottom trimmed
- Olive oil
- Nature’s Season Low Sodium Seasoning
- Feta Cheese
- Whole Wheat Wraps or Gluten Free Tortilla
- Grilled Chicken (optional)
- Heat grill to medium high for 10 minutes.
- Toss the squash, zucchini, portobello mushrooms and bell pepper with olive oil to coat. Lightly season with Nature’s Season and place on grill.
- Grill for 3-5 min per side depending on how fast they cook. Turn the grill down if the fire is too hot and they are burning.
- Remove to a cookie sheet to cool and repeat process with eggplant, asparagus and red onion.
- The red onion will take 5-10 min per side so cook a bit slower to bring out the sweetness of the onion and allow it to soften well. It is okay if the veggies char a little bit, it adds great flavor!
- Spread hummus on a wrap or tortilla, pile on grilled veggies and top with a sprinkle of feta cheese. You can add sliced grilled chicken if you prefer.