–By Rene Tyson–
Bryan came home with this recipe from a coworker. My husband, who loves to GRILL, was delighted to hear about grilled vegetables! Grilled veggies became a staple in our house from that day forward. (Side-note–it’s called “grilling,” for those of us not from the South. I always said, “Bar-B-Q” for anything cooked outside, but supposedly if it doesn’t have the BBQ sauce, then it is not BBQ.)
BEST GRILLED VEGETABLES
- Choose vegetables that you already like. (If you don’t like them before you grill’em, then you won’t like them after.)
- Quarter the vegetables (Or at least cut into big chunks so that they don’t fall through the cracks).
- In a large bowl, smother veggies in a little olive oil and in your favorite seasoning. I use Lawry’s and powdered chicken stock. Just make sure that your seasoning is Gluten-Free. If you prefer an herb-blend, then use salt + a dried blend of all the Italian food herbs (oregano, garlic, basil, etc.) If you let the veggies sit for a while, they will taste even better after grilled.
- Place vegetables on the grill for a while. (How’s that for exact?) Then flip them over. Really–cook until they are as tender as you like.
- My Family’s Favorites: Mushrooms, Broccoli, Onions, Tomatoes, Bell Pepper (I let the children pick through and choose their favorites when we eat this way).
- If a grill is unavailable, you can prep and broil the veggies instead. Takes about 2 mins per side.
- Keep flame low, unless you are a burnt-marshmallow kind of girl.
- Green onions go super limp. Kate loves those. They aren’t my fave. (Although I have never told her so because that would be rude…see article on Table Manners!)
- Cook veggies after the meat. Then your whole meal will be hot…they aren’t great cold.