Last Updated on October 3, 2019 by Cookie
If you think that grilled vegetables are boring, please read my recipe and be convinced that they are a must aside dish to any meat or fish. Delicious and loaded with flavors, this easy to bake recipe will bring the summer on your plate.
We are always concentrated on cooking main courses, soups or desserts. Be it one of the most savory and toothsome dishes, it isn’t completed if it doesn’t have a garniture. I adore fresh, crunchy and healthy salads with greens and veggies, but sometimes I want more special and colorful entrees.
Some years ago, I have tracked that I have acute gastritis. This is the point where I have started to bake all my vegetables. Since then, I rarely eat fresh salads, but more often I go for baked grilled vegetables. This great and nutritious side dish goes perfect with any kind of meat, fish or even porridges. I even bake my avocado, which turns out to be marvelous and truly delicious.
This is a simple and easy recipe that will satisfy your meal. This grilled vegetable recipe can be marinated, or simply tossed with some drops of olive oil, seasoned with salt, pepper and topped with some roasted garlic dressing. The aroma they will emanate will be mouthwatering. Grilled or baked veggies bring out their natural aromas and sweetness. Honestly, these vegetables are so perfect only with some olive oil, salt, and pepper. I adore to season with some oregano or thyme, but the aroma they allude with just some olive oil is also irresistible and of course delicious. These baked vegetables can be good as leftovers or served hot immediately. Their taste doesn’t lose if you serve them cold, but in my family – we love to serve them hot with some extra drops of olive oil :).
Many associate grilled veggies with summer, but I adore to grill them all year round. Of course, in the summer they are more succulent, fresher, and more vegetables available, but we have made a tradition to always eat healthy and tasty.
It is very important when cooking different types of veggies at the same time, to assure that they all have similar cooking time. I love to make grill green asparagus, red bell peppers (they are my favorite), mushrooms, zucchini, red onion, baby carrots to perfection. All these veggies can be served as a side dish, or as a salad with some greenies. There is nothing better than a plate full of grilled vegetables served with meat or fish. Sure, many of us love to crave raw salads, and this is great, but sometimes you just have to choose what is better for your stomach.
This recipe is full of colors and juicy aromas. I simply adore to cook this type of dish and to bring summer in our plates.
How to season grilled vegetables?
This earthy and tasty recipe can be perfectly cooked only with some drops of olive oil and seasoned with salt and pepper. Usually, I love to marinate my grilled vegetables with some dried herbs such as oregano, thyme, and a few drops of olive oil. When I place the vegetables to grill, I toss some fresh garlic over them for a better and more aromatic smell. This is the best dish to serve next to a copious meal burst with light and fresh flavors. Sometimes I even grill some bread with veggies to avoid eating fresh bread.
Seasoning is optional as you can marinate your veggies the way you like. For this easy and simple recipe, I use to make a quick dressing. The recipe you can find below.
How to make grilled vegetables?
In summer I use to grill my veggies outside the house where the burning charcoal gives such an amazing and rich aroma. When the weather is bad, I use to grill my veggies in my kitchen on my grill skillet. Nothing compares to freshly grilled outside veggies on a skewer, but in order to make this dish all year round, I use to grill or bake them indoors.
Grilling vegetables is very different: someone likes them rawer, while others eat them almost well-done. I use to grill or bake veggies neither raw nor very well-done. I like to grill them until soft and smooth, so when you have a bite to understand what kind of veggie you are eating. I usually cook veggies for about 5 minutes on each side. Definitely, if we are talking about carrots or eggplants, then it takes some minutes more to have them tender and juicy.
On a large cutting board, I chop medium cubes, or slices my veggies. This time I have chosen to grill 3 carrots, 1 red and 1 green bell pepper, 1 eggplant, 6 mushrooms, and some cherry tomatoes as they are so soft and succulent.
In a big bowl, I toss all vegetables until they are evenly coated and have soaked in the juicy aroma from herbs. I made a simple, but such an aromatic and enticing dressing mixed of 3tbsp of olive oil, 1 minced clove of garlic mixed with aromatic herbs (oregano, basil, cayenne pepper, salt, and pepper). I poured over the veggies and left them for no more than 15 minutes to marinate. The result is worth any waiting. These grilled vegetables can be served as an appetizer, a side dish, or even as your main course. I adore to eat only veggies on some days, to make some detox from meat or fish. My favorite veggies to grill are zucchini, bell pepper, asparagus and sweet potato. I adore grilled potatoes with some veggies – this is a great and flavorful dish served on busy evenings.
How many calories in grilled vegetables?
Grilled veggies are very nutritious, healthy and low-carb side dish. They are perfectly balanced with many different entrees as they are low in calories, but so succulent and delish. This kind of dish is healthy to eat as our metabolism will process it quicker, and you will not feel uncomfortable. Sometimes raw veggies make me feel swollen, this is why I use to grill them, more often. Grilled vegetables are dietary to eat, this is why many people that are on diets usually opt for grilled, baked veggies.
What vegetables can be grilled?
At this point, I think almost all veggies can be grilled. However, you should pay attention to what types of vegetables you are cooking as some of them have different times of preparation. Usually, I cook easier and affordable year-round veggies. But, still when it is summer and I do want to cook some other special grilled veggies like cabbage, radicchio or potatoes – I grill them separately as they need more time on a grill, rather a tomato or zucchini.
I like to cut my veggies halves or slices, it depends on what I am grilling and what I want to serve them with.
My easy recipe of grilled veggies enhanced with their natural sweetness is ready in 15 minutes. An ideal appetizer and a delicious entree.
Grilled Vegetables with Aromatic Herb Sauce
- Large cutting board
- grill skillet
- 3 carrots
- 1 red bell pepper
- 1 green bel pepper
- 1 eggplant
- 6 mushrooms
- 4 cherry tomatoes
Garlic & Herbs Sauce
- 1/2 cup olive oil
- 1 clove garlic
- Wash the vegetables.
- Cut the vegetables slices.
- Put in a bowl and toss all vegetables until they are evenly coated.
- Put the grill skillet on the stove at a medium heat.
- Grill vegetables for about 5 minutes on each side.
- Meanwhile, prepare the garlic with herbs sauce.
- Place them on a paper towel to dry out.
- Place the vegetables on a nice plate, pour the dressing sauce over them and serve immediatly.