As summer approaches and you break out the grill, your diet and health can take a beating with too many high-fat foods. One of the easiest and definitely the most delicious ways to eat healthy is by grilling veggies.
PLUS, when you focus on grilling more veggies instead of high fat meats, you're reducing the possible toxic effects of grilling you've been reading about.
From asparagus to zucchini, you can cook many vegetables on the grill. The best options are those with fewer juices, such as eggplant, onions, peppers, corn, asparagus, squash, carrots, and mushrooms. But that doesn’t mean you can’t enjoy other grilled vegetables as well.
Grilled vegetables are anything but boring. They can be grilled with little or no seasoning, which is great if you have special dietary needs. You can also marinate them for a big, bold flavor or add a smoky flavor by grilling them with a steak over your favorite wood chips.
Since vegetables can be cooked directly on the grill, placed on skewers, or wrapped in foil, there is no reason to leave these healthy side dishes off your grilling menu.
I'm also a big fan of cooking extras and using them as sides, as a salad, in a gluten free wrap over the next couple of days. Grilled veggies will keep for 2-3 days in the fridge in an air tight container.
2 small or 1 large zucchini
2 small or 1 large yellow summer squash 2 medium red onions
2 tablespoons olive or avocado oil
sea salt and black pepper, to taste crushed red pepper flakes, optional
Slice zucchini and summer squash lengthwise. Slice the red onions into large rounds.
Rub the vegetables with a small amount of oil to prevent them from sticking on the grill. Sprinkle with sea salt, black pepper, and red pepper flakes, if desired, or your favorite seasonings. Adjust the amount to desired taste.
Add the veggies to a preheated medium-heat grill. Place them cut side down. Grill for 2 to 3 minutes on each side until desired tenderness.
Tip: Experiment with your favorite seasonings, sauces, and herbs to find your preferred winning combination. Here are some to try:
lemon juice and grated ginger
hot pepper sauce & a splash of lime juice
rosemary and minced garlic
bacon crumbles and chili powder
soy sauce (gluten free tamari or liquid aminos), lemon juice, and minced garlic
basil and thyme
balsamic vinegar dressing & Dijon mustard
Worcestershire sauce and garlic
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