How do you make your vegetables tasty to those who are not into the veggies like you are, Grill Them! Especially a wood or charcoal grill with a grill basket or flat grill pan. This was how I introduced my husband to zucchini and yellow squash. When I started I also grilled other vegetables I knew he would eat like peppers and potatoes and then mixed them all together. I also like this recipe because it doesn’t heat up your house. Good when it’s hot out. Is it how where you live?
Your favorite summer veggies like zucchini, yellow squash, onions, eggplant, potatoes, and any others you like.
2 organic zucchini
1 organic yellow squash
1 large organic onion
Course Celtic Sea Salt
Heat your grill and then after it’s heated place your grill pan onto the grates.
Toss the vegetables in a plastic sealed bag with the olive oil. This makes it easier to coat them on all sides. Take them out one at a time and place them onto the grill pan. If you just dump the bag with the excess oil onto the grill, you could start a fire and really hurt yourself. Close the lid and let the grill do the work. Every grill will be different but when they’re starting to char on one side you turn them over.
When you take them off, place them on a platter and sprinkle with salt and pepper.
Variations: You can add herbs after they are grilled and rosemary sprigs with no leaves to the fire.
This was posted as part of Pennywish Platter Thursday on the Nourishing Gourmet.
Looking for more ideas on grilled veggies, check out these: