Grilled Vegetables are delicious, healthy, and easy! It’s one of the best ways to cook fresh vegetables, whatever the season!
As a girl growing up we had a vegetable every night with dinner, a balanced meal – meat, starch and veggie…and I didn’t like vegetables, at least the green ones. I didn’t like them because when they come out of a can, they are all kinds of limp, colorless, slimy things. Yes, that’s right, we had canned vegetables. Have you ever tried canned spinach or even worse…canned asparagus…??? Gag, gag, gag. (No pictures of any of those things!)
Now, to be fair to my parents they were born and raised in Omaha, Nebraska, and it was all about meat and potatoes, and in the summer, fresh corn on the cob. When commercially canned veggies became available, those corn huskers thought it was a wonderful invention! I don’t know what it’s like there now, but hopefully they get some of the fresh bountiful goodness that we enjoy here in California.
And in the summertime, the best thing to do with the beautiful fresh vegetables from the farmer’s market is to grill them. When vegetables are grilled you get a little bit of caramelization and they are tender without becoming limp.
The process is oh so simple, and if you don’t mind eating the veggies at room temperature (sort of like a salad), it is perfectly okay to make them ahead of time to free up the grill for the meat.
Let the garlic marinate in the oil for a few minutes to flavor the oil. Use plenty of salt and pepper to amp up the flavors.
Cut the onion about 3/8″ thick and try to keep the rings together, they will be easier to grill, then can be separated after cooking.
Cut the eggplant about 3/8″ thick as well, or it will become mushy quickly on the grill.
Here are some other grill recipes that you may enjoy: