When it comes to grilling, most people solely think about meat and fish. However, adding some vegetable options to your grilling menu can be a great way to balance your meal and add some healthy alternatives to your plate. Grilling veggies adds an unbeatable smoky flavor that enhances their natural taste.
Corn on the Cob
Corn on the cob is a summer staple that is often boiled or cooked in the microwave. Grilling corn on the cob gives it a unique and smoky flavor that can level up your BBQ experience. To grill corn on the cob, you need to peel off the husk and wrap it in foil. Grill over medium heat for about 20-25 minutes, turning the sides frequently until the corn kernels are tender.
Grilled bell peppers are a colorful and flavorful addition to any kebab or salad. To grill bell peppers, cut them into pieces that are medium-sized and brush them with some oil to avoid sticking to the grill. Grill over medium-high heat for 8-10 minutes, turning them frequently until all sides are charred.
Zucchini is a versatile vegetable that is perfect for grilling. You can slice it lengthwise and grill it as a vegetable burger patty substitute, or cut it into bite-sized pieces and add it to your grilled kebabs. To grill zucchini, brush it with some olive oil and grill it over medium-high heat for 3-4 minutes on each side.
Grilled eggplant has a smoky flavor and mouth-watering texture that makes it a great vegetarian alternative for a meat-heavy BBQ. To grill eggplant, cut it into half-inch slices, brush them with some oil, and grill them over medium-high heat for 3-4 minutes on each side.
Asparagus is another vegetable that can turn into a spectacular grilled dish. Its slightly crispy exterior and juicy, tender interior make it a perfect side for any grilled meat or fish. To grill asparagus, snap off the tough ends and coat them with olive oil. Grill over high heat for 2-3 minutes on each side until the tips are crispy.
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