In the Kitchen

January 19, 2009, 9:28 am

Grilled Vegetables

When the weather permits and you can fire up the grill, don't forget about vegetables. Grilling is a great cooking technique that lends itself to all foods: meats, veggies and fruit.

Mom and I love grilled vegetables; the blackened parts are our favorite. Recently, we put some vegetables on the grill (it was 80˙ here the other day): asparagus, white onion, zucchini, roma tomato and green onions. These weren't for anything specific, just to have around.

For dinner that night we made a big salad and added the asparagus, zucchini and green onion to it. The roma tomatoes and white onion made it into a roast beef sandwich the next day for lunch. And the following night, more of the scallions were eaten as a side with homemade soft tacos for dinner. On the third day, more asparagus accompanied a wild salmon dinner. We got a total of 4 meals for two people out of the vegetables we roasted, not bad.

The best tip to remember when grilling (as with roasting) is uniform sizes. You'll notice in the picture, we cut the zucchini to mimic the asparagus and green onions; and the roma tomatoes and white onion were cut similarly.

For ease in clean up, all the veggies were placed on one cookie sheet and then tossed with extra virgin olive oil, salt and fresh ground pepper.

You can also grill on your stove top if you have a grill pan; no reason to let the weather stop you from getting that great grilled flavor.

Previous | Next Journal Archive