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Grilling Vegetables

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Grilling Vegetables is simple to do. For the perfect grilled vegetable, grill them while your grilled meat like GRILLED LAMB is resting…


4 pounds of mixed organic ripe hard vegetable like asparagus, zucchini, and summer squash, wash well, remove any blemishes and cut large vegetables like squash in half longways. Leave asparagus and like-sized whole, just snap woody ends off.

6 vine rip organic heirloom tomatoes, cut off tops where button is only to just below button, discard tops

1/2 cup organic unrefined olive oil (NOT VIRGIN) or organic unrefined coconut oil

1/4 cup fresh organic sage leaves (from your window herb garden), fine chopped

In a large bowl, mix olive oil and herbs, coat prepared vegetable with oil/herb mixture and drain- but do not pat dry. On a hot clean grill, place hard vegetable inside down, asparagus whole on the grill and tomatoes cut side down. START GRILLING…. Rotate and flip vegetables every 5 minutes to evenly cook. Turn down the heat if the veggies are charring or cooking too fast. Be sure to have a squirt bottle of fresh water to put out flare-ups from the oil on the vegetables.

A perfectly cooked vegetable is semi-floppy when you pick up one end with tongs and jiggle it up and down or side-to-side—don’t char or over cook. Some vegetables, like zucchini and squash, the inside meat turns translucent and the seeds are present. Asparagus and green beans get soft and pliable. Tomatoes will be soft when pressed on top with your tongs and the skin will be wrinkled. Remove the vegetables from the grill and let rest 5 minutes uncovered before serving. Don’t worry if some of the vegetables are done before the others are. A PERFECTLY cooked vegetable is much better than making sure it is HOT at service.


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