Grilling

Cthomasbydesign

I made a conscious decision to prepare my own food at home to save money and to know exactly what is on my food, salt, oils etc. I live alone so I don’t need much and don’t want to spend a lot of time in the kitchen.

Enter the George Foreman Grill. I randomly saw a YouTube video about grilling vegetables about 2 months ago and thought maybe I’ll get one. I had one when they first came out in the 90’s; long since given away.

I purchased the family size version from Amazon and it’s been sitting on my countertop for a couple of weeks. Welp, I took it out today for a spin. I had fresh asparagus, broccoli, cauliflower and a medley of mushrooms. I used olive oil, Cajun seasoning and minced garlic as a marinade.

Amazing!! The veggies were absolutely delicious and the process was quick and easy. For those that are willing to share can you give me some recipes. I’m more prone to eat veggies than meat but I am open to both suggestions. Thanks.

sargemarcori

bookmarked because I'm gonna snag those recipes too...

AnnPT77

Admission: I don't recipe. I just cook stuff ad hoc. That has pros and cons.

For veggies, I don't have a grill, but I roast lots of them. Some generalized ideas:

Toppings: Fresh herbs. (Usually added toward the end of cooking, depending on how sturdy the herb. For example: Basil, not sturdy. add very close to the end, maybe even after cooking; sage or rosemary, thicker/sturdier leaves, add during cooking.) Most dried herbs, or spices, add earlier, maybe with vinegar or oil to help them adhere.

Vinegars, with or without added herbs/spices/seasonings can be a good add. Just basic vinegars have different flavor profiles, from balsamic (rich, thick, sweet) to rice wine (light, mild, zesty) . . . that's without even getting into flavored vinegars, which can also be good - herb vinegars, fruit vinegars. Consider vinaigrettes, vinegar + seasons + optionally oils, added before, during or after cooking.

Puree your grilled veggies, add them to "creamy" soups for richness, or make a sauce/topping for pasta or other veggies or meats.

Use the grilled veg on salads, or in sandwiches in slices or pieces, in meatloaf or casseroles. Put them in tacos. Put them in scrambled eggs, frittatas, quiche, etc. Make savory pancakes, use them as an ingredient or topping (in pieces or pureed).

Experiment with new condiments, add-ins: Miso, sriracha, yuzu, harissa, tamarind, tahini, more.

Try marinating the veggies before grilling in the same kinds of marinades you'd use for meats.

Sprinkle toasted seeds (pumpkin, sunflower, etc.) on them, or toasted nuts, nut butters, peanut sauce made with peanut butter powder. (I like to make peanut sauce with peanut butter powder, chile paste, rice vinegar, and various seasonings. Good on veggies, pastas, etc.)

Try grilling fruits: Fresh pineapple, peaches, apples, whatever.

Add cheese after or during grilling. There are some Mediterranean/middle Eastern cheese types specifically intended for grilling, such as Halloumi - they usually have a high melting point, so they are more likely to get a bit crispy. Even basic real parmesan (not the cheese dust in the green can) is good on grilled veggies, added after grilling, or close to the end so it melts a little more. The richly flavored ones are surprisingly calorie-efficient, for what they add in flavor and protein.

metaphysicalstudio

I love to cook...really to eat, but then good cooking goes with that for me. It's delightful to find something that is easy, tasty, and healthy that you made yourself. I loved to read about your new-found passion here!