I know when most Americans think of the BBQ they picture meat, poultry or fish…but you can enjoy the grilling season without throwing meat over the coals. While meat tastes better when marinated and grilled, guess what — so do vegetables! And grilled vegetables are delicious alone or added to pasta or rice dishes or salads.
You can grill pretty much any vegetable, even tomato halves, but the following are my favorites; they hold up well to the rigors of grilling:
Grilled zucchini and eggplant slices add flavorful veggie layers to any lasagna or casserole or roll up (grill about 4 minutes per side).Onions and roasted bell peppers spice up any sandwich or dish. Place the skin side down for the bell peppers and grill about 10 minutes; onions will take 5 to 10 minutes.Artichoke halves get fancy on the grill. Cut the artichokes in half from the stem end to the tip. Microwave on HIGH in a covered container with 1/4-cup water until just tender. Brush cut side with olive oil or balsamic vinaigrette and place on grill for a couple of minutes.Sweet corn tastes great when grilled. Coat ears lightly with canola cooking spray. Grill corn until tender and charred in spots (about 10 minutes).My favorite way to cook asparagus is on the grill. Just lightly brush with olive oil before throwing it on.Extra firm tofu chunks add protein to vegetable kabobs. Grill veggies kabobs for about 10 minutes, turning occasionally.What’s your favorite vegetable to grill on the BBQ?
Stay tuned for Part Two: Grilling Fruits!
