Grilled vegetables are delicious and so healthy. If you don’t have a BBQ you can still get the beautiful grill marks on them when you use a grill pan on the stove. Also, check out my 4 Best BBQ Recipes compilation.
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Fall is here, summer is over. Farmer Fred and I are cleaning up the garden and enjoying the last of the summer squash, eggplants, peppers, and onions before the first frost whacks what’s left. Much to my surprise, I had many vegetables left in the garden that Farmer Fred brought in the other day. I’m a wuse when it comes to BBQing outside on a chilly day. Time to stay indoors and grill up some of those veggies for dinner on the stove.
What Vegetable Are Good For Grilling?
Most of your summer vegetables are good on the grill, zucchini, yellow squash, peppers, eggplant, onions, corn, and I’ve even tried string beans and tomatoes. Prepare the vegetables for the “grill.” The grill can be your outdoor BBQ or a grill pan. Maybe you don’t live where you can have a BBQ. No problem, get yourself a grill pan (click here), and grill away. The vegetables cooked on the grill pan are every bit as good as the ones on the BBQ.
Get Your Grill On:
Follow These SIS (simple is smart) Steps for Fabulous Grilled Vegetables.
- Chop up fresh oregano, thyme, parsley, and basil. 2 Tbsp. Total and set aside.
- Wash and slice the vegetables as shown in the pictures. Leave the skin on the eggplant and squash.
- Drizzle with a little olive oil. If you have garlic-flavored oil, it is delicious on these vegetables.
- Preheat the grill pan on the stove. Once the pan is hot, place the vegetable in the pan and grill in batches. Grill 3-4 minutes on each side or until the vegetables are fork-tender.
- Transfer to a serving dish, sprinkle with the fresh herbs, add salt and pepper. Cover and let the grilled vegetables rest for 5 minutes until the herbs are wilted and lightly cooked from the heat.
- Drizzle with some Balsamic vinegar (optional) and serve with homemade pasta.
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Grilled Vegetables without a BBQ.
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- 1 each Zucchini, yellow squash, red pepper, sweet onion, eggplant.
- 2 fresh corn on the cob
- 1 tbsp vegetable oil
- 2 tbsp chopped fresh herbs, basil, oregano, Italian Parsley, thyme.
- salt and pepper to taste
- Zucchini, Yellow Squash, Eggplant (sliced thin), Peppers, Onions and Corn are all so yummy when they are roasted.
- Prepare the vegetables by slicing them into slices. Slice them either lengthwise or crosswise. Either way is delicious. Roast the Corn whole on the cob.
- Heat a grill pan on the stove burner until it is very hot. About 5 minutes. The vegetables should sizzle when placed in the pan. If the vegetables are marinated in the dressing they can be placed directly onto the hot grill. If the veggies are freshly sliced drizzle with a little vegetable oil prior to placing on the grill.
- Grill 3-4 minutes on each side or until char marks and fork tender . Salt and Pepper to taste.
- Once the vegetables are grilled put them in a bowl and season with fresh herbs. Add fresh chopped herbs (oregano, thyme, parsley, and basil) to the hot vegetables. cover and let the heat from the vegetable wilt, and lightly cook the herbs. YUM. my favorite way to season roasted vegetables.