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Message
Need some new grilled vegetable ideas
Posted on 5/6/17 at 4:28 pm
Posted on 5/6/17 at 4:28 pm
Tired of eating asparagus with grilled meat.
11
Posted on 5/6/17 at 4:36 pm to GregMaddux
Slice zucchini into planks, season/brush w oil, grill. Ditto for yellow squash. Dress after grilling with a garlicky vinaigrette made w red wine.
Thick green onions, small heads of romaine lettuce (split in half), small whole sweet peppers, baby artichokes, whole Roma tomatoes, bulbs of fennel.....
Thick green onions, small heads of romaine lettuce (split in half), small whole sweet peppers, baby artichokes, whole Roma tomatoes, bulbs of fennel.....
Posted on 5/6/17 at 4:39 pm to GregMaddux
Try zucchini and squash grilled with butter and Cavender's seasoning.
Posted on 5/6/17 at 4:50 pm to 4LSU2
Elotes recipe.
Serious Eats
Serious Eats
Posted on 5/6/17 at 4:52 pm to GregMaddux
Half Brussels sprouts, cut up bacon into small pieces.
Brown the bacon and then throw the sprouts in the pan. Cover for two minutes until they are rich green.
Put them on the grill to finish
Brown the bacon and then throw the sprouts in the pan. Cover for two minutes until they are rich green.
Put them on the grill to finish
Posted on 5/6/17 at 6:13 pm to GregMaddux
artichokes
portobello caps
romaine halves
corn
broccoli
cauliflower
portobello caps
romaine halves
corn
broccoli
cauliflower
This post was edited on 5/6/17 at 6:15 pm
Posted on 5/6/17 at 7:03 pm to GregMaddux
Cook down squash, zuchini, mushrooms, and onions down in a little olive oil and honey in a frying pan. Season with a little garlic salt and red pepper, and cook down until everythig caramelizes into awesomeness
Posted on 5/6/17 at 8:15 pm to GregMaddux
Get one of those wire mesh shaker baskets for the grill and you can cook any vegetables you want in it.
Posted on 5/6/17 at 9:16 pm to GregMaddux
Slice sweet potatoes into thick rounds. Put in a bowl with a tbsp or so of water, cover, and microwave for 3-5 minutes to parcook.
Brush with olive oil, salt and pepper, and grill.
Brush with olive oil, salt and pepper, and grill.
Posted on 5/6/17 at 9:42 pm to GregMaddux
When in season, it is hard to beat some whole, fresh okra. Olive oil, sea salt, cracked black pepper.
Posted on 5/7/17 at 9:40 am to puse01
quote:
Get one of those wire mesh shaker baskets for the grill and you can cook any vegetables you want in it.
Next time I buy one of these things I will not store it outside. Might last more than a few uses
Posted on 5/7/17 at 10:21 am to GregMaddux
We are addicted to grilled green beans. Little olive oil, salt, pepper, and garlic powder. Grilled in a basket for about 10-15 mins depending on your texture preference.
Posted on 5/7/17 at 1:12 pm to Aubie Spr96
I've been cooking zucchini with some onion and lots of mushrooms in a pan with salt, pepper, olive oil and worchestshire sauce. I start on medium to get everything cooking and softening up then I crack the heat so everything gets a nice sear. It is a delicious side. I often top it with some parm cheese.
The leftovers are excellent in an omelette.
The leftovers are excellent in an omelette.
This post was edited on 5/7/17 at 1:14 pm
Posted on 5/7/17 at 1:35 pm to GregMaddux
I love grilled eggplant. You can season them with whatever spices or herbs you like and top with nothing or feta or parm or a slice of fresh mozz and a sliced grilled tomato and fresh basil. Lots of ways to serve them.
Posted on 5/7/17 at 3:50 pm to GregMaddux
Grilled sweet potatoes are delicious! Put them in the microwave until they're a little soft, slice into rounds, brush with olive oil and dust with salt, pepper and garlic. Grill until they are tender and have a few grill marks.
Posted on 5/7/17 at 6:36 pm to Gris Gris
Posted on 5/8/17 at 12:25 am to GregMaddux
Grill butter brushed portabella mushrooms caps, thick sliced tomatoes (kosher salted and fresh peppered) 7 minutes per side Med-low heat.
Drop a handful of baby spinach leaves in the mushroom cap, top with the grilled tomato and your favorite white cheese. Let the cheese melt and eat up.
Drop a handful of baby spinach leaves in the mushroom cap, top with the grilled tomato and your favorite white cheese. Let the cheese melt and eat up.
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