Grilled veggies?

I love to do grilled mushrooms, squash, corn and potatoes, all of them are really good

Great grilling veggies - zucchini, red onion, red bell pepper, green pepper, sliced portabello mushrooms, asparagus. Toss with a little olive oil and chopped garlic first. Then grill, and sprinkle with black pepper and kosher or sea salt when finished.. You can either use a grilling basket, or skewer on wooden picks that have been soaked in water first, so the skewer doesn't burn.

We do this all the time. The easiest way i have found is to make a pouch out of foil. You can put any vegis you like sprinkle with a little EVOO and season to taste. They are great!

I haven't tried this yet, because I don't have a grill right now. But I think it looks so freakin yummy, so I thought I'd share.


Ingredient List
Makes 6 kebabs

1 head radicchio (9 oz.), quartered
1 Japanese eggplant (5 oz.), halved lengthwise and cut into 1-inch slices
2 summer squash or zucchini (9 oz.), cut into 1-inch-thick slices
1/4 cup golden raisins
1/4 cup pine nuts
1 avocado, peeled, pitted, and cut into 12 1-inch cubes.
5 Tbs. olive oil
6 cloves garlic, minced (2 Tbs.)
2 Tbs. chopped fresh marjoram or oregano
1 tsp. balsamic vinegar
Canola oil for greasing grill grate
Directions
1. Soak radicchio quarters in bowl of cold water 1 hour, placing plate on top to keep radicchio submerged. Drain, squeeze dry with clean towels, and cut each quarter into 3 1-inch sections, discarding stem portion.

2. Set steamer basket in large saucepan filled with 1 inch of water, and bring to a simmer. Place eggplant in basket, cover, and steam 1 minute. Add squash, cover, and cook 5 minutes more. Cool.

3. Soak raisins in small bowl of warm water 5 to 10 minutes. Drain, chop, and set aside.

4. Toast pine nuts in dry skillet 3 to 5 minutes, or until beginning to brown. Chop 3 Tbs. pine nuts, and leave 1 Tbs. whole. Combine pine nuts with chopped raisins.

5. Thread 1 radicchio section, 1 avocado cube, 1 squash slice, and 1 eggplant slice onto each skewer. Repeat threading so each skewer has 2 of each vegetable.

6. Heat oil in small skillet over medium heat. Add garlic, marjoram, and pinch of salt; cook 2 minutes, swirling skillet occasionally. Add balsamic vinegar, then remove from heat. Brush kebabs with oil mixture. Return pan to medium heat, add raisins and pine nuts, and cook 30 seconds to 1 minute. Set aside.

7. Heat grill to high. Grease grill grate with oil. Set kebabs on grill, adjusting eggplant and squash pieces so they touch grill as much as possible. Cook 2 to 4 minutes with lid open. Flip kebabs, and cook 2 to 4 minutes more, or until grill marks appear. Transfer to serving platter, and spoon raisin and pine nut mixture over kebabs.
Nutritional Information
Per Per kebab: Calories: 226, Protein: 3g, Total fat: 19g, Saturated fat: 2g, Carbs: 15g, Cholesterol: mg, Sodium: 37mg, Fiber: 4g, Sugars: 7g

We do this all the time. The easiest way i have found is to make a pouch out of foil. You can put any vegis you like sprinkle with a little EVOO and season to taste. They are great!

We do that all the time you can cook any veggie in the pouch. Yum

Tomato, Onion, Bell Peppers, Zucchini, Mushrooms, Green Beans, Asparagus, corn. Throw on a sprig of rosemary and spray with olive oil, salt and pepper..delicious! I usually marniate in olive oil, lemon, garlic and oregano first.