Listen, healthy doesn't have to be boring. Cooking veggies on the grill can be a great way to add variety to your next cookout.
If you find grilling vegetables challenging, try out these five vegetables, along with tips on how to grill them!
Snap the tough, bulky ends off the asparagus. Season with a little bit of oil, salt, and pepper. Grill on medium-high heat for 6 to 10 minutes, turning frequently.
Pro Tip: Use a reusable grill mat (griddle mat) to ensure even cooking & keep it from falling through the grates.
Cut the tips of the broccolini stems off, leaving the middle of the stem and the leaves. Grill on medium-high heat for 6 to 8 minutes, turning every couple minutes until the stems are marked and tender.
Pro Tip: Marinate in lemon juice for 10 minutes before grilling for better, non-broccoli flavor.
For smaller mushrooms, grill on medium-high heat for 3 to 5 minutes per side or until golden and well-marked. For portobellos, clean out the inside of the cap before grilling. They can be sliced or grilled whole.
Pro Tip: Use a skewer for smaller mushrooms. That way, they're easier to flip & they don't fall through the grates.
With all pepper types (sweet, bell, jalapeno, etc), the process is the same. Cut off the stem, clean out the guts, and grill on medium-high heat for 3 to 4 minutes per side.
Pro Tip: Always cut peppers parallel to the stem (up/down). For bell peppers, cut into quarters. For smaller peppers, cut into halves.
Anything in the squash family is grilled the same. Slice in 1/2-inch slices, lay in a single layer and grill on medium-high for 2 to 3 minutes or until marked. Flip and cook for another couple minutes.
Pro Tip: The more surface area, the better. If it starts turning see-through, it's too done.
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