I am excited to find these recipes for grilled vegetables.
These are great for indoor and outdoor grills.
All you do is prep the veggies and grill.
How to prep your vegetables:
Brush lightly with olive oil, and sprinkle with salt.
Arrange in a single layer on a medium high grill cook for the time listed.
Season as suggested by each recipe. Each recipe serves 4.
Plum Tomatoes 4 medium - Cut lengthwise in half, grill 3 to 4 minutes on each side. - Sprinkle with 2 tsp. finely chopped cilantro and 2 tsp. thinly sliced green onion.
Bell Peppers - 4 medium - Remove seeds, cut lengthwise into eights. Grill 6 to 8 minutes on each side. Toss with 1 Tbsp.balsamic vinegar and 1 Tbsp. capers.
Green Beans - 1/2 lb. - Trim then wrap in double layer of heavy duty foil and seal edges tightly. Grill 8 to 10 mins. per side. Before grilling ,to packet , add 1 clove garlic, chopped and 1/4 tsp. black pepper.
Corn in husk 4 ears - Submerge in cold water at least 15 minutes, grill 25 minutes, turning occasionally. Remove husks and silk. Brush with 2 Tbs. melted butter and sprinkle with 1/8 tsp. smoked paprika.
Eggplant - 1 medium - Cut crosswise into 1/2 in. thick slices. 4 to 5 minutes per side. Drizzle with 1 Tbsp. balsamic vinegar and sprinkle with 2 Tbsp. chopped fresh mint.
Yellow squash or Zucchini - 4 medium of each - Cut lengthwise into 1/2 in.thick slices. Grill 5 mins. on each side. Toss with 1 tsp. grated orange peel.
Credit: Recipes were taken from an article Heat Your Veggies in a Good Housekeeping magazine dated June 2011. All rights are reserved from Good Housekeeping's publication.