Need grilled veggie recipes!

I like making a pouch out of foil and putting some asparagus, coconut oil, and fresh cracked pepper in it and put on the grill under medium heat. When tender take out of the pouch and on the actual grill for about 3-4 minutes to make them crisp.

Also trim whole corn on the cob so the husk is tight and neat. Don't need to soak it before, the corn will steam itself inside. Careful when you take them off they will be hot for sometime after. Don't catch em on fire either. :laugh:

Our favorite is to cut up bell peppers, a sweet onion, some mushrooms, and zucchini. I put it in a ziploc with a little bit of olive oil, garlic salt, and some balsamic vinegar. Let it marinate a bit for the best flavor.

We have one of those metal grill baskets that we put it in, but I'm sure it would be fine in foil also. This is my husband's favorite side - he would eat it every night.

I like to do a few red baby potatoes, onion, and peppers

Cut up the baby potatoes and nuke them for 2 mins

cut up onion/peppers and place them in in foil, Add a little EVOO and some salt/pepper/garlic salt or whatever seasoning you use. wrap up and place on the grill for about 5 mins!

YUM!

Great ideas, keep them coming.:flowerforyou:

Our favorite is to cut up bell peppers, a sweet onion, some mushrooms, and zucchini. I put it in a ziploc with a little bit of olive oil, garlic salt, and some balsamic vinegar. Let it marinate a bit for the best flavor.

I make something similar to this and include butternut squash - It's amazing roasted/grilled and acts as a wonderful potato alternative.

I throw together some low sodium soy sauce and honey (sometimes some garlic or garlic powder too) and then marinade veggies (zucchini, yellow squash, onion, green/red/orange pepper, mushrooms) and chicken (but into bite size pieces) separately for as little as 1/2 hour to the entire day while I'm at work. I usually set aside some marinade to use when it's done as a sauce.

In my grilling basket I cook the chicken first until almost done - then add the veggies and cook until they are done to our liking.

Once done, I add the remaining marinade to serve. Sometimes we eat it alone - other times we eat it over brown rice.

We have also used beef cubes for this.

I do my asparagus differently. Washed, dried, ends trimmed, light coat of olive oil, sea or kosher salt. I put the spears directly on the grill. Keep an eye in it, just as it starts to get grill marks, take it off. At medium to low heat, maybe 3-4 minutes.

Also, cut red/yellow/orange/green peppers into rings and treat the same as above. Or, will marinate in a baggie with terriyaki.

Portabello caps, gilled and marinated in terriyaki. Grill w/cap up 3-5 minutes. Flip, another 3-5 minutes. Have added low fat swiss or jarlsberg cheese once it's flipped.

Jicama, sliced or cut into "fries", toss in the same bag as the peppers.

I do my asparagus differently. Washed, dried, ends trimmed, light coat of olive oil, sea or kosher salt. I put the spears directly on the grill. Keep an eye in it, just as it starts to get grill marks, take it off. At medium to low heat, maybe 3-4 minutes.

Jicama, sliced or cut into "fries", toss in the same bag as the peppers.

I also put my asparagus directly on the grill-love it that way! Grilled jicama sounds amazing, never made it that way!

We grill everything - most recently even brussel sprouts but Aspargus is my favorite with a little olive oil, salt and pepper. After it is finished I like a little balsamic vinegar on mine my husband loves a little parmesan cheese. His nutritionist said to try a new vegetable every week and when in doubt roast/grill it; truer words have never been spoken. The only thing I've found that we do not like is a beet - I've tried roasting, grilling, making chips, etc. and the result is *BLEH*.

Also, grilling fruit is a fun new way to get your daily fruit intake and it gives it a whole other flavor. Primarily we do pineapple and pears but occassionally as a special treat we grill bananas. Leave them in the peel, place them on the grill and when they turn peel turns brown/black take them off and cut into them like a baked potato and sprinkle cinnamon on top - it's delicious.

Happy Grilling!

cherry tomatoes, fresh mushroom, yellow squash, zucchini, onion wedges, red peppers, orange peppers. All cut in (except tomatoes) in wedges or slices. Two Tbsp. olive oil, 1-2 tbsp. minced garlic. Make bowl of aluminum foil (with holes in bottom) or use grilling wok. Pour 1/3 mixture of olive oil/minced garlic over veggies and grill. After a few minutes pour another third mixture over veggies and stir. Several minutes later pour rest of mixture over veggies and stir. When all are soft, it's done! Might want to start tomatoes a few minutes earlier and then add all the other veggies. It's wonderful and if I make too many veggies, they are great reheated in microwave the next day. Enjoy!

bump thanks