Grilled (Fill in the Blank).

As a vegetarian, I feel like a dope when it comes to grilling. What is the point of firing up a hot grill if you don’t have a fat steak to necessitate it? The point of it is grilled food is delicious. Grilling is an awesome way to add flavor to anything without adding fat. It’s also a feel-good activity, and if you grill vegetables, it’s a guilt-free comfort food bash.

Vegetables (bell peppers, carrots, zucchini, yellow squash, sweet potatoes, tomatoes, asparagus, potatoes are all things I’ve used)

Olive oil for brushing

Sea salt & pepper

Here’s a breakdown of how I do each vegetable:

Bell peppers: cut in half lengthwise, remove seeds & membranes

Carrots: cut in half lengthwise

Zucchini, squash: slice lengthwise or diagonally into 1/4″ pieces

Sweet potatoes: slice into wedges (think steak fries) or diagonally in 1/4″ pieces

Tomatoes: leave whole if small or slice in half if large

Asparagus: snap off inedible bottom and leave whole otherwise

Potatoes: slice into steak fries or leave whole

Brush vegetables lightly with olive oil and place on a hot grill. Using tongs, turn every once in a while until vegetable softens (or just heats through) and grill marks char it on each side. Season lightly with sea salt & pepper.


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