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Servings: 4
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Ingredients
- one or an assortment of fresh vegetables such as: broccoli cauliflower, bell peppers, portobello mushrooms
- 1 to 2 tablespoons olive oil
- Sea Salt and Pepper to taste
Instructions
- Cut the vegetables into equal-sized pieces so that they cook evenly.
- Preheat a gas or indoor grill at medium heat.
- Brush or toss the vegetables with a little bit of olive oil.
- Place the vegetables on the preheated grill cover the grill (outdoor grill only), baste them with oil and cook for 5 to 8 minutes.
- Once the veggies start to soften and char, flip them over and cook for a few minutes longer. Cook until they reach your desired texture and char.
Grill Pan Method:
- Cut the vegetables into equal-sized pieces so that they cook evenly.
- Toss the prepared veggies in olive oil and season them with sea salt and pepper
- Arrange the veggies on a grill pan and cook them for 3 to 5 minutes per side.
Notes
Serving Suggestions
Serve grilled vegetables with just about anything such as burgers, grilled chicken, or seafood. They also taste great dipped in hummus or guacamole.
Variations
Pesto Grilled Vegetables. Brush the vegetables as they are grilling with your favorite pesto sauce.
Cheesy Grilled Vegetables. Sprinkle shreds of your favorite cheese on the vegetables just before taking them off of the grill.
Season the Olive Oil. Add 1 1/2 teaspoons of balsamic vinegar for each tablespoon of oil and 1/4 teaspoon of garlic powder plus 1/2 teaspoon of fresh thyme, oregano or Italian herbs.
Asian Grilled Vegetables. Mix 1 1/2 teaspoons of tamari or soy sauce, 1/4 teaspoon garlic powder, 1/8 teaspoon ginger for each tablespoon of oil.
Citrus Grilled Vegetables. Squeeze a splash of lemon juice onto your grilled veggies just before serving.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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