Grilled vegetables are a combination of the right ingredients that are healthy easy to prepare and delicious. It doesn’t matter if you are preparing a barbecue for guests in the summer or you just want a healthy meal, you’ll always find someone who will be happy to try grilled vegetables.
Why Grilled Vegetables?
Baked vegetables remain enjoyable and healthy since preparing them through grilling has many benefits. Grilled vegetables are very yummy because the high heat ‘glazes’ the natural sugars in the vegetables. This brings about a smoky fragrance that makes this method of preparing foods unique compared to other techniques. From whichever perspective you are seeing, be it as a vegetarian, vegan, or a person who would like to take more vegetarian meals, then grilled veggies are some of the best options you could go for.
Health Benefits of Grilled Vegetables
Rich in Nutrients: The vitamins and minerals are important for the body, and most of them are retained by the vegetables when grilled. The high heat makes it cook and retains the nutrients of the vegetables at the same time it imparts a nice smoky flavor.
Low in Calories: Grilled vegetables can still be low in calories because low in calorie is part of the cooking method of grilling because it uses very little oil if any.
High in Fiber: If you ever think of what most vegetables contain in them, you will find that most of them contain fibers that are good for digestion. The fiber content is retained through grilling, thus these products are suitable for healthy digestion.
A Good Source of Antioxidants: Ultra-dense vegetables such as bell peppers, tomatoes, and zucchini contain healthy antioxidant compounds that are useful in countering free radicals and reducing inflammation.
Tips in Grilling Vegetables to Perfection
It’s quite possible to over-complicate the barbecuing process but here are some tips and tricks that will make a difference when barbecuing vegetables. Here’s how to get some spectacular results when grilling vegetables:
Choose the Right Vegetables
Some vegetables should not be grilled, here is this: Vegetables that are hard and firm and contain less moisture are more suitable for grilling than vegetables that contain a lot of moisture. Some great options include:
- Bell Peppers
- Zucchini and Summer Squash
- Eggplant
- Mushrooms
- Asparagus
- Corn on the Cob
- Onions
- Carrots
- Brussels Sprouts
These vegetables do better on the grill and will not easily disintegrate on the grilling process.
Preparation is Key
For vegetables, they should be washed, peeled as required, and chopped into similar sizes for uniform cooking once they are to be grilled. This helps make certain they are bodily cooked well on all sides. For example:
It is also important to note that since bell peppers are Universidad; they can be cut into quarters.
Zucchini may be cut into large thick discs or extended narrow slices.
Onions can be sliced, diced, or chopped, thin sliced, or chunked, halved or wedged.
Further, think of putting your vegetables in a marinade to improve their taste. Just a combination of olive oil, citrus juice, herbs and spices would be enough to impart some flavors to your vegetables.
Preheat the Grill
Undercooking is a sure way to lose all the nutrients in vegetables; therefore, grilling vegetables should be done at medium-high heat. You need the grill to be sufficiently hot so that it sears the vegetables well but not excessively hot or the vegetables will char. These vegetables should be grilled at a high heat, so the grill, should first be preheated for nearly 10 minutes.
Chose the Proper Grill Parts
When cooking more tender vegetables or small pieces, like mushrooms or cherry tomatoes, it is easier to stick them in a grill basket or Foil. For the larger vegetables, it is advisable to use skewers or place those vegetables directly on the grill.
Grill Time
Different vegetables take different times to cook therefore one needs to over see the boiling process. Here’s a general guideline for grilling time:
- Asparagus: 4-5 minutes
- Zucchini and Squash: 3-4 minutes per side
- Bell Peppers: 5-7 minutes
- Mushrooms: 4-5 minutes
- Corn: 10-15 minutes but should be turned now and then
- Onions: 5-7 minutes
- Eggplant: 4-5 minutes per side
Make sure to turn the vegetables to the other side often so it does not burn and all the veggies get a nice char to them.
Serve Immediately
Grilled vegetables are preferably eaten hot. They can be eaten as such, just like how chips are served or you include them in salads, wraps, or as accompaniments to grain bowl meals. In case you wish to use grilled vegetables after some time, they can be stored in an airtight container in the refrigerator, for a maximum of three days.
Delicious Grilled Vegetable Recipes to Try
Although you have been exposed to the basic grilling of vegetables, below are some common and easy recipes to go with it.
Grilled Veggie Skewers
Ingredients:
- One chopped red bell pepper
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 8 cherry tomatoes
- Olive oil
- Salt and pepper to taste
- Dried oregano or thyme
Instructions:
- Arrange then vegetables and thread them on skewers.
- Pour over olive oil and sprinkle with salt, pepper and oregano.
- By now the grill should be on medium-high heat.
- Cook the skewers under the grill for 5-7 minutes, turning once and again in the middle of the cooking time, until slightly soft and scorched.
- Best served with hummus or yogurt based dip.
Grilled Corn with Herb Butter
Ingredients:
- 4 ears of corn, husked
- 2 tablespoons butter, melted
- This recipe requires 1 tablespoon of fresh parsley, chopped.
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the grill for using it at medium-high level of heat.
- Cook the corn over the grill 10-15 minutes turning occasionally until they are slightly brown.
- In a small bowl prepare a dressing of melted butter, parsley, garlic powder, salt, pepper all the ingredients.
- You have to butter the corn’s surface using the herb butter and you should eat the corn when it is hot.
Grilled Eggplant and Zucchini Salad
Ingredients:
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon balsamic vinegar
- Fresh basil leaves
Instructions:
- Then set the grill to the medium high heat area.
- Coat lightly each slice of the eggplant and zucchini with olive oil then sprinkle with salt and pepper.
- With a few pecans require approximately 4 to 5 minutes a side, or till tender.
- Drizzle the vegetables with balsamic vinegar and mix in fresh basil.
- It can be eaten as a light salad or as an appetizer side dish.
Final Thoughts
Vegetables that are prepared on the grill are a perfect way to enjoy you vegetables without having to mush them with other ingredients; check the tasty recipes below! A bit of planning and knowledge in grilling will see you have a healthy and fulfilling meal in no time. Therefore, grab your grill and try out different vegetables or marinade to pack your next amazing summer meal.
What vegetables are best for grilling?
Bell peppers, zucchini, eggplant, mushrooms, asparagus, and corn are great options.
Do I need to marinate vegetables before grilling?
While not necessary, marinating can enhance flavor. A simple olive oil, lemon, and herb mix works well.
How long should I grill vegetables?
Most vegetables take 4-7 minutes per side, depending on thickness and type. Keep an eye on them to avoid burning.