Summer is almost here, simplest way of making healthy grilled vegetables served with simple balsamic vinegar dressing make it full meal.
This is a sponsored post I have received the product, however all opinions are mine.
Grilling season is almost here. If you are looking for a simple and easy way to grill the veggies, then try this recipe. You do not need any extra preparation.
Just wash and cut the veggies and brush them with little olive oil and salt and pepper. Then grill it . I used Hamilton Beach Electric Indoor Searing Grill .
Once you have grilled veggies then serve with simple Balsamic vinegar dressing .
What vegetables are good for grilling?
Peppers, mushroom, corn, asparagus, summer squash, zucchini, asparagus ,eggplant are wonderful vegetables to grill.
For certain vegetables like asparagus and corn you do not need to slice them into pieces unless you are using skewers. Rest you need to slice them into half of 1/4th depending upon the veggies you are using.
For example, zucchini you need to slice them into half and again into slices.
Whereas for Bell peppers you need to remove the seeds and grill as a whole or slice them into pieces.
For cherry tomatoes you can grill them as whole while Roma tomato you need to slice them into half.
Also, you need to slice the avocado into half and grill them.
Carrots you can grill them as such, or you can slice them into half
Cauliflower you can either skewer them into individual florets or as steaks.
Brush or toss vegetables with olive oil, coconut oil, to help them from drying out and sticking to the grill. Also, oil helps seasonings, like salt and pepper, stick better, too. If you want also to use a marinade or salad dressing for extra flavor and moisture. I prefer them to add it after grilled while they warm, they will absorb the flavor more. You can marinate the veggies for short period of them and grill them also.
Grilled vegetables are not only healthy after the raw. It has more flavor and tase than the raw one.
Approximate grilling time for the vegetables.
Bell pepper: whole grill for 10-12 minutes; halved or quartered grill for 8-10 minutes
Zucchini: 1/2″ lengthwise slices grill for 4 to 6 minutes
Mushroom: smaller mushrooms grill 4 to 7 minutes
Asparagus: grill for 4 to 6 minutes
Corn: grill for 15 to 20 minutes with or without husk
Tomato: halved tomatoes grill 6to 8 minutes
Make sure to Cut veggies approximately the same size. To help with consistency with certain vegetables, like Zucchini, squash
Always Brush with Oil. Oil will help the vegetables to not get stuck to the grill. Just drizzle or brush both sides of the vegetables with oil
Lightly Season. I prefer to cook vegetable with little pepper and salt first and then drizzle dressing while they are warm.
HOT Grill. You need to cook the veggies to about 350°F to 450°F, some of those veggies cook a little too fast! Make sure to flip the vegetables around so they do not burn.
Close the lid. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char. Check their progress either through glass window if you are using Hamilton Beach Electric Indoor Searing Grill otherwise just open the lid and check.
Finish with balsamic Vinegar sauce. This is simple and easy sauce the enhance the flavor of thegrilled vegetables you need balsamic vinegar, olive oil, garlic, pepper, salt, and parsley.
Enjoy the this healthy grilled vegetables as main dish with a bowl of soup.
Other grilled recipes are
Do you love to grill the vegetables like me? One of the lucky readers of this blog will get the same Hamilton Beach Electric Indoor Searing Grill for your grilling experiment.
To enter the giveaway, you must be at least 18 years of age and reside in the continental US. This giveaway will be open until 31st of May 2021.a Rafflecopter giveaway
Please leave the comment what is first dish you want to grill using this Hamilton Beach Electric Indoor Searing Grill.
Healthy Grilled Vegetables
- 12 button mushrooms halved
- 2 zucchini
- 1 bunch asparagus (thick)
- 1 red bell pepper
- 1 corn
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly ground black pepper
- ¼ tsp salt
- For balsamic Vinegar sauce
- 3 tablespoon balsamic vinegar
- ¼ cup olive oil
- 2 garlic cloves minced
- ¼ tsp salt
- ¼ tsp salt
- 1 tbsp parsley
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the zucchini cut into 1/3″ to 1/2″ slices. Seeded and slice the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Remove husk or corn and slice the mushrooms into halves.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, and mushroom; 5-7 minutes for the zucchini, and asparagus.
- While the vegetables are grilling make sauce with balsamic vinegar, olive oil, salt, pepper and garlic clove minced . finally add some chopped parsley.
- Drizzle it into the vegetables while they are warm.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.