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Grilled Vegetables

irisia99
irisia99 Posts: 58 Member
in Social Groups
I consider myself a pretty good cook but one thing I can not master is grilled veggies. I only have my oven (no outside grill) so how do I make grilled veggies that taste good? I'm beginning to think these only taste good if someone else makes them for me. Which vegetables do I use? Do I chop them? Place them directly on the rack or put them on a cookie sheet? My veggies always turn out watery and gross. Please help.

Replies

  • PippaJo_
    PippaJo_ Posts: 233 Member
    Are you tossing your veggies in a little bit of oil first? That should help them crisp up, rather than get soggy.

    I've always done that, then used a glass baking dish in the oven, though a metal pan with edges should work well too. They may not be *technically* grilled, but they're 'roasted', which I see as essentially the same thing.
  • Artemis_Acorn
    Artemis_Acorn Posts: 836 Member
    I roast mine too - a little olive or other healthy oil, a sprinkle of garlic powder and parmesan cheese and roast in a metal pan. VERY tasty.
  • irisia99
    irisia99 Posts: 58 Member
    Thanks. So you roast at like 350? For like 30 min? Would you cut a bell pepper in half or in 1/4s? Just trying to figure out why my veggies are not good and everyone else's are.

    I swear, I actually can cook! But I need remedial instructions for roasted veggies! I may be overthinking this.
  • PippaJo_
    PippaJo_ Posts: 233 Member
    Thanks. So you roast at like 350? For like 30 min? Would you cut a bell pepper in half or in 1/4s? Just trying to figure out why my veggies are not good and everyone else's are.

    I swear, I actually can cook! But I need remedial instructions for roasted veggies! I may be overthinking this.

    Oh, I understand! I need remedial cooking help too, LOL.

    So I often use recipes, even for the simplest things. I can never remember the instructions, it seems, because I'm using those parts of my brain for other things. :-)

    Here's one recipe I found - the basic process is, well, basic. http://www.cooks.com/rec/view/0,1850,145171-238192,00.html

    I don't care for roasted peppers, so I wouldn't know how those turn out. But the key to roasting veggies is a) oil or spray, and b) chopping all the veggies into the same size pieces. And remembering that denser, starchier veggies will take longer than more watery veggies, so I generally don't combine them in the same pan.

    Before MF, one of my favorite meals was a roasted mix of 'beets 'n sweets' - beets, sweet potatoes, regular potatoes, carrots, maybe some onion, tossed in olive oil and italian seasoning and a bit of salt - sooooo good, especially with a scoop of cottage cheese on top. Much too high-carb for MF, but I'm looking forward to the occasional meal of it after I hit maintenance!
  • dwhitmoyer
    dwhitmoyer Posts: 22 Member
    You might buy one of those grill pans. I have a double one from Emeril. It's amazing the grill marks I can get on shrimp and veggies. I just spread a little olive oil on it and voila. Do not spray those pans because it will eventually build up on the pans.

    I've seen the chefs on TV roast peppers just by holding them over the gas flame on their stoves. I don't think I'll try that one at home unless you have one of those special cooktops.

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