I Love Grilled Vegetables

Are your looking for a great vegetable recipe?

Try out these colorful and delicious grilled vegetables. Keep your veggies lightly cooked and delicious to eat by marinating and grilling them. They taste better than dessert to me.

This list of vegetables will make you drool once you marinate and grill them:

• Zucchini squash, all colors
• Sweet peppers
• Onions
• Mushrooms
• Eggplant
• Okra
• Green beans

This morning I harvested golden and emerald zucchini, Carmen sweet red peppers and an okra from our garden, then marinated them in this easy, fast marinade for a few hours:

Marinade:

Juice of one lemon (about 1/4 cup

2 teaspoons of Italian herbs (Homemade Dressing brand)

1/4 cup avocado oil or olive oil

The special vegetable grill (picture above) placed over our regular barbecue grill keeps veggies from sliding through the slates and winding up cremated on the barbecue burner. It makes grilling vegetables a breeze.

These grilled veggies are such a taste treat. I can eat the whole thing myself.

Other grilling ideas for vegetables:

Good Housekeeping Grilling Vegetables Guide

5 Tips for How to Cook Grilled Vegetables

So when you’re ready to do some grilling:

Prep your veggies:

From the vegetables list choose your favorites. Slicing onions into rings gives them more surface area to expose to the heat so they cook in less time. I like to steam my raw onions for about 1 minute or a little more to take the “stinging bite” out of them and to help them taste sweeter after grilling. Instead of slicing them I often cut them into large rectangular pieces, steam them, the add then to the marinade.

Since potatoes take longer to cook to the soft stage than the other veggies, steaming them for 5-10 minutes before grilling helps get them tender in the same amount of time as the other veggies on the grill. Cutting potatoes into rounds or wedges makes shapes people enjoy.

Marinate all the veggies in the same glass dish for several hours.

Then place them on the barbecue with the burner on low heat. I turn our veggies about every 5 minutes until they are succulently tender. Eggplant cooks faster than the zucchini so I place it on the portion of the grill closest to the front where the temperature is a little lower. Also watch out for the peppers and onions, they burn more easily too and burnt food is not good for us.

To make the dinner complete, grill some marinated chicken alongside the vegetables. Our chicken was marinated in our old standby favorite, and so simple, meat marinade recipe found on page 113 of Dr. Jo’s Natural Healing Cookbook, Marinade for Chicken and Other Poultry. It’s a great marinade for beef too.

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Happy grilling,

Dr. Jo