While you have your grill fired up for your favorite summer protein foods, why not grill some vegetables to round out the meal?
Contributed by: Jennifer Bier, MS, RD, LD Manager | Ambulatory Nutrition
Almost any vegetable can be grilled. This recipe combines some of the easiest into a delicious side salad. You could also just grill the vegetables to layer onto a burger or use as a sandwich filling between 2 slices of toasted bread.
- Olive oil (enough to brush the cut vegetables)
- Salt to taste
- Mixed greens (washed and ready to eat)
- Fresh basil (optional)
- Feta cheese (optional)
- Balsamic glaze (optional)
All or some of the following veggies*:
- Red onion
- Red or yellow bell pepper
- Zucchini
- Yellow squash
- Eggplant**
- Portabello mushroom caps
- Preheat grill to medium-high.
- Prepare vegetables: wash and dry all except onion. Trim ends off zucchini, yellow squash, and eggplant. Slice lengthwise into ½-inch thick planks. Cut bell pepper in half and remove seeds and membranes. Peel onion and cut into 4 quarters. Toss or brush all vegetables with olive oil. Wash the basil leaves and set aside.
- Place vegetables on the grill over direct heat. The onion and bell peppers can handle any hot spots. Cook for 3-4 minutes on first side with the grill lid closed.
- Carefully flip the vegetables and cook for another 3-4 or until browned and/or starting to soften. The bell pepper and onion may need 2-3 extra minutes.
- Remove the grilled vegetables from the grill and place on cutting board. Cut into strips or chunks, whichever you prefer. Season with a sprinkle of salt
- Add the vegetable pieces to your mixed greens. Top with a drizzle of balsamic glaze, if desired, plus some feta and torn basil leaves.
Cook’s Notes:
*The exact amounts depend on your preference and how much space you have on your grill.
**Many people prefer eggplant that has been “sweated” before cooking. Simply salt both sides of the cut eggplant and leave in a colander for half an hour for the bitter juices to drain off. Rinse off the excess salt, pat dry, then prepare as directed.
