Grilled Vegetables - Tips and Ways Use Them • Feed the Mail

Grilled vegetables are more than just the perfect summer side dish. Here are some tips for grilling vegetables to perfection, because the smoky, rich flavor you get from grilling is hard to beat. They taste great right off the grill, or chopped and added to pasta and grain dishes, salads, and more!

7 Tips for Grilling Vegetables

Coat with Oil: Always put a thin layer of olive oil on the vegetables. This helps them cook evenly.
Add Salt and Pepper: Sprinkle some kosher or sea salt on them. You can also add freshly ground pepper if you like. The salt is important because it helps bring out the natural sugars in the vegetables and makes them caramelize. Morton kosher salt is good because it has big grains that don't melt quickly.
Heat the Grill: Make sure the grill fire is medium to medium-hot, whether you're using charcoal or gas. If it's too hot, the vegetables will burn on the outside and stay raw inside. Also, make sure the cooking grate is clean and hot.
Arrange the Vegetables: Put the vegetables on the grill in a way that they won't fall into the fire. Use tongs to turn them. Gently slide the tongs under the thickest part of the vegetables when turning.
Turn Once: Usually, you should turn the vegetables only once halfway through cooking. Take off vegetables like zucchini and asparagus when they are crisp-tender; they will keep cooking after you remove them from the grill. Bell peppers and eggplant should be grilled until they are soft all the way through.
Add More Salt: Taste the vegetables while they're still warm. If they need more salt, add it before they cool down.
Try Different Vegetables: Experiment with grilling different kinds of vegetables. Even Brussels sprouts taste better from the grill.

5 delicious ways to use them

Open-face Sandwich: Layer grilled vegetables (like bell peppers, zucchini, and mushrooms) on slices of whole-grain bread and top with pesto and some cheese. Toast the sandwich until the cheese melts for a delicious, healthy meal.
Grilled Vegetable Salad: Chop grilled vegetables and mix them with fresh greens like spinach or arugula. Add some feta cheese, nuts, and a light vinaigrette dressing for a tasty salad.
Grilled Vegetable Pasta: Toss chopped grilled vegetables with cooked pasta, olive oil, garlic, and a sprinkle of Parmesan cheese. Add some fresh basil or parsley for a quick dinner.
Grilled Vegetable Pizza: Top a pizza crust with tomato sauce, mozzarella cheese, and a variety of grilled vegetables. Bake until the cheese is bubbly and the crust is golden brown.
Grilled Vegetable Wrap: Spread a whole wheat tortilla smashed avocado or hummus, top with grilled vegetables and some leafy greens. Roll it up tightly for a portable lunch.