Grilling vegetables is simple, delicious, and goes well with so many meals! Try these ways to work in grilled vegetables into your meals:
Grilled Asparagus Pizza - Grill asparagus for 8 - 10 minutes, until lightly charred and tender. Remove from the grill, slice into 1-inch pieces. Then on a whole wheat flat bread, lightly drizzle olive oil and sprinkle with 1/2 teaspoon garlic powder or 1 teaspoon of minced garlic. Then top with the asparagus and crumbled feta cheese. Bake in the oven at 200 degrees F for 8 - 10 minutes until the cheese is melted. Serve as a main dish or as a appetizer!
Grilled Veggies with Pasta - Prepare your favorite vegetables (like: red peppers, yellow squash, zucchini, cherry tomatoes, carrots, green peppers, onions) and cut them into large slices. Place the vegetables in a grill basket on grill on a pre-heated grill for 15 - 20 minutes, until lightly charred and tender. Toss the grilled veggies with cooked whole wheat or brown rice pasta and lightly toss with olive oil and Parmesan cheese.
Grilled Sweet Potato Planks - Scrub a sweet potato and then slice lengthwise into half-inch thick slices. Place on a pre-heated grill and grill for 10 minutes per side or until the potatoes are lightly charred and tender. Serve as a side dish!
Grilled Portobello Mushroom Sandwich - Clean a portobello mushroom and marinade in 1/4 cup of balsamic vinegar for at least 30 minutes (or more). Then remove the mushroom from the vinegar and place on a pre-heated grill, then grill for 7 - 10 minutes, until the mushroom is lightly charred and tender. Serve on a whole wheat roll with your favorite burger toppings like -- tomato slices and leaf lettuce!
Grilled Peach Salad - Place peach slices on a pre-heated grill and grill for 7 - 10 minutes, turning throughout, until the peach slices are lightly charred and tender. Then place 3 cups of baby spinach in a bowl, crumbled feta, other chopped veggies (like red onion, cherry tomatoes...), and top the salad with the grilled peach slices. Finish with some sunflower seeds or pistachios (without the shells) for crunch and Honey Vinaigrette Dressing (See recipe below).
Yield: 16 servings (1 tablespoon each)
Ingredients: 1/2 cup white vinegar, 1/4 cup canola oil, 3 tablespoons honey, 1/2 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper
Directions: In a small mixing bowl or salad dressing shaker, combine all of the ingredients, and whisk or shake, mixing thoroughly.
Recipe from Molly's book, Skinny Size-It - 101 Recipes That Will Fill You Up and Slim You Down
In case you need some motivation to eat more meatless meals... did you know? Producing 1 pound of beef uses... as much fuel as driving a car 32 miles, or as much energy as 256, 100-watt light-bulbs per hour, or as much grain as 20 loaves of bread. Meatless meal facts adapted from the Meatless Monday campaign.