The fresher vegetables are, the more essential nutrients they contain. Many people believe that grilling is the best way to prepare produce because more nutrients are preserved. Boiling vegetables rids them of their essential vitamins and minerals and frying them soaks them in fat.
So the next time you have your grill out, try these amazing grilled vegetable recipes that will make you want more:
Cilantro Grilled Tofu
What you need:
- 1 3/4 cup firm tofu cubes
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 5 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper to taste
Thread tofu cubes onto skewers then set aside. In a medium bowl, mix together garlic, lime juice, cilantro, olive oil, chili powder, cayenne pepper, salt and black pepper. Stir until ingredients are well-combined. Brush skewered tofu with the mixture thoroughly then place on a plate. Cover with plastic wrap then refrigerate for 2 hours to overnight. Place remaining marinade in a jar and refrigerate. When ready, cook tofu on a pre-heated grill over medium heat, brushing occasionally with marinade, for 10-15 minutes or when blackened spots appear.
All-Vegetable Pesto Grilled Burger
What you need:
- 2 plum tomatoes, sliced
- 1/2 eggplant, sliced crosswise into 1/2-inch pieces
- 1/2 zucchini, sliced crosswise into 1/2-inch pieces
- 1 red bell pepper, quartered
- 1/2 cup fresh baby mozzarella, sliced
- 1/4 cup basil pesto
- 1 small whole wheat baguette, sliced in two and split lengthwise and toasted
- 1 1/2 teaspoons olive oil
- 1 teaspoon salt
- Ground black pepper to taste
In a medium bowl, combine eggplant, zucchini and red bell pepper then sprinkle salt on top. Set aside for at least 3 hours. When ready, drain liquid and place vegetables on a grill pan. Coat with olive oil and season with black pepper then cook on a pre-heated grill over medium-high heat for 2-3 minutes per side until tender. Allow to cool for a few minutes. Spread 2 halves of the baguettes with basil pesto then distribute grilled vegetables evenly onto each half. Top with mozzarella, tomato slices then remaining baguette halves.
Grilled Butter and Cheese Zucchini
What you need:
- 1 large zucchini, thinly sliced
- 1 clove garlic, minced
- 1/2 cup shredded Parmesan cheese
- 3 tablespoons butter, melted
- Cooking spray
Use cooking spray to lightly oil a 9×12-inch foil pan. Arrange zucchini slices in the pan then set aside. Mix garlic and butter in a small bowl then brush zucchini generously with the mixture. Top with Parmesan cheese. Cook zucchini in a pre-heated grill over medium-high heat for 12-15 minutes or until zucchini is tender and cheese has melted.
Become an instant vegetarian once you taste these easy and healthy grilled vegetable recipes!
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