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.