It’s barbecue season, baby! In addition to soaking up the sunshine, take advantage of grilling outside. Everything just tastes better on the grill, doesn’t it? Light it up and bring on the bbq’s!
Burgers and dogs aren’t the only things to barbecue, there are so many yummy, healthy options. Grilled veggies taste amazing and are super easy too. All you need is a grill pan. Here’s how:
Eggplant: slice into thin round pieces. Drizzle with a little bit of olive oil and balsamic vinegar. Sprinkle with dried herbs for more flavor. Flip periodically. Grille about 10 minutes.
Zucchini/summer squash: slice into thin round pieces. Drizzle with olive oil and sprinkle with salt and pepper to taste. Use a grill pan. Grille about 5-10 minutes each side.
Asparagus, broccoli, or brussels sprouts: cut if needed, drizzle with olive oil, and grill away. It’s that simple and SO delicious! Shake them up so that they grill evenly. These smaller veggies only take about 5-10 mins.
Lettuce or cabbage: drizzle with olive oil and lemon juice or red wine vinegar. Sprinkle with garlic powder, salt, and pepper. Romaine works great, it’s a simple delicacy! For cabbage, cut into four wedges and grille sides evenly for about 10 minutes. Lettuce only about five minutes.
Mushrooms: drizzle mushrooms with balsamic vinegar and a little oil. Grille for about eight minutes, flipping halfway through. Place over a salad or use whole grilled portobello mushrooms in place of burgers. Talk about a healthy upgrade!
Onions and peppers: slice onions and/or peppers. Drizzle olive oil and flavor with salt and pepper. Grille in tinfoil or on a grille pan. Great as a side with fish or sausage.
Corn on the cob: Brush with olive or coconut oil. Sprinkle with sea salt and pepper. If you like a little spice, add cayenne pepper and fresh lime juice. Grille for 15- 20 minutes total.
Garlic or scallions: Using whole bulbs, cut the root end off and brush bulb with olive oil. Grille for about 10 minutes until skin in brown. The perfect addition to flavor any dish.
One Healthy Breakdown: Grab a cold drink and light up the grill. No heavy sauces, no complicated recipes. Just fresh veggies meet grille, nothin’ better.
Makes 1-2 servings. Chop one medium shallot (or red onion) and two lemons. Sautee in pan lightly greased with olive oil. Squeeze remaining lemon juice and cook mixture until shallots turn slight light brown. Remove from heat and let cool. Cover and marinate your protein/veggies of choice in mixture for one hour before cooking or mix into your salad as is. Enjoy!