It is good to know how to grill vegetables, since grilled vegetables are becoming more and more popular. The food that is prepared on a grill is in general tasty and healthy.
A barbecue is a small fiesta for meat lovers, but don’t forget to put some veggies on the grill too. Champignons, eggplants, zucchini and paprika are especially recommended.
Grilled vegetables will have a better, more intense flavor; they will have few calories, and you only need about 10 minutes to prepare them.
If you don’t have a grill, you can get a similar effect with a grill pan.
Before you prepare the veggies, make sure to lightly coat with olive oil.
Set the grill on medium temperature, and garnish them with chopped basil, parsley, oregano or rosemary. Here’s how you prepare certain types of vegetables.
Tomato: Extremely quick to prepare. Cut it in half and grill each half for 3 minutes. One of the most important ingredients in tomato is lycopene (especially important for males, because it keeps the prostate healthy), and lycopene handles thermal processing pretty well - it will remain intact even after the grilling.
You can grill tomatoes even in tin foil, by denting a bigger tomato and filling it with a mixture of goat cheese, garlic and spices.
Paprika: You can grill the halves 5 minutes on each side, or if you prefer, put bigger pieces on brochettes and grill 3-5 minutes on each side.
Mushrooms: They taste amazing when grilled. Cut off their stem and put the upper part directly on the grill, then leave there 5 minutes on each side.
How to grill vegetables
Asparagus: Wrap separated asparagus sticks in a piece of tin foil with holes, and grill it for 5 minutes. Unwrap and grill for another 5 minutes.
Zucchini: Cut in half and grill both sides for 3 minutes. You can put bigger chunks on brochettes and grill each side for 4 minutes.
Eggplant: Cut the eggplant into thin slices and grill for 5 minutes on both sides. It’s low in calories, and is high in fiber which helps you with digestion and cleanses your body.
Potato: Grill in tin foil with spices.
You can serve your grilled veggies with light sauces with a sour cream or tomato base.
With the vegetables you can also grill all kinds of bread, but first make sure to cover it with some olive oil, parsley and garlic.
Clean and wash all the vegetables.
Slice the red onions into quarters, eggplant into slices, tomatoes into bigger chunks, paprika horizontally, leek into thick pieces, and finally cut zucchini into thinner rings.
Grill on a barbecue or on a grill pan until the vegetables turn soft. Sprinkle grilled vegetables with chopped garlic.
While the vegetables are still warm, season with olive oil and add salt. Always salt the vegetables after they’re done.
Clean paprika and eggplants, then slice them.
Arrange them on a bigger plate and drizzle with olive oil.
Heat up the grill or grill pan for a couple of minutes before serving, grill the vegetables for a couple of minutes, flipping them only once.
Add salt and pepper to taste.
Zucchini cut horizontally can be prepared the same way.
After grilling, vegetables can be cooled, spiced and marinated.
After the vegetables are cooled off from grilling, spice them with vinegar and olive oil, then shut in a jar.
Vegetables made that way can stay in your refrigerator for 3-4 days.
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