How to Grill Vegetables

  • Share on Pinterest

Grilled Vegetables

I GRILL UP VEGETABLES ON MY INDOOR GRILL PAN ALMOST EVERY NIGHT! IT’S EASY FAST AND SO DELICIOUS NOT TO MENTION A HEALTHY WAY TO EAT. I LIKE TO MAKE MORE THAN I NEED BECAUSE I USE THE LEFT OVER GRILLED VEGETABLES FOR GRILLED PANINI SANDWICH’S, VEGETABLE BURRITO’S, CHOPPED UP WITH SALADS OR TO TOSSED INTO A PASTA DISH!

Ingredients: 

1 BUNCH ASPARAGUS, RINSED AND BOTTOMS SNAPPED OFF

2 ZUCCHINI, SLICED ON A DIAGONAL 1/4″ THICK

4 JAPANESE EGGPLANT, SLICED ON A DIAGONAL 1/4″ THICK

2 RED BELL PEPPERS, SEEDED AND CUT INTO QUARTERS

1 LARGE YELLOW OR RED ONION, PEELED AND SLICED IN ROUND 1/4″ PIECES

OLIVE OIL

KOSHER SALT AND PEPPER

Instructions:

PRE-HEAT AN INDOOR OR OUTDOOR GRILL PAN UNTIL HOT!

BRUSH THE VEGETABLES USING A PASTRY BRUSH WITH OLIVE OIL ON BOTH SIDES.

(YOU CAN USE ANY COMBINATION OF VEGETABLES YOU LIKE)

ADD THE VEGETABLES TO THE HOT GRILL IN BATCHES AND KEEP AN EYE OUT SINCE SOME VEGGIES GRILL UP QUICKER THAN OTHERS!

ARRANGE ON A PLATTER AND DRIZZLE EXTRA OLIVE OIL AND REDUCED BALSAMIC VINEGAR OVER THE TOP FINISH WITH A SPRINKLE OF FRENCH OR KOSHER SALT!

ARRANGE BEAUTIFULLY ON A PLATTER AND SERVE!

CAN BE SERVED HOT, COLD OR AT ROOM TEMPERATURE

SERVES 6 TO 8

FOLLOW ME:

TWITTER: CRISTINACOOKS 

FACEBOOK:CRISTINA FERRARE 

INSTAGRAM: CRISTINACOOKS 

PINTEREST: CRISTINACOOKS

 

 

  • dholcomb1

    so easy–I need a grill!