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 outside, try these awesome grilled vegetable recipes that will have you wanting more:
Roasted Tofu with Cilantro
What do you need:
- 1 3/4 cup firm tofu cubes
- 2 garlic cloves, minced
- 1/4 cup lime juice
- 5 tablespoons chopped fresh coriander
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper to taste
- skewers
String the tofu cubes onto the skewers and set aside. In a medium bowl, whisk together the garlic, lime juice, cilantro, olive oil, chili powder, cayenne pepper, salt, and black pepper. Stir until ingredients are well combined. Brush the skewered tofu well with the mixture, then place on a plate. Cover with plastic wrap, then refrigerate 2 hours to overnight. Put the remaining marinade in a jar and refrigerate. When ready, cook the tofu on a preheated grill over medium heat, basting occasionally with the marinade, for 10-15 minutes or when blackened spots appear.
Grilled Burger with Vegetable Pesto
What do you need:
- 2 plum tomatoes, sliced
- 1/2 eggplant, cut crosswise into 1/2-inch pieces
- 1/2 zucchini, cut 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, halved and split lengthwise and toasted
- 1 1/2 teaspoons olive oil
- 1 teaspoon salt
- ground black pepper to taste
In a medium bowl, combine the eggplant, zucchini, and red bell pepper, then sprinkle salt on top. Let stand for at least 3 hours. When ready, drain the liquid and place the vegetables on a rack. Coat with olive oil and season with black pepper, then cook on a preheated grill over medium-high heat for 2-3 minutes per side until tender. Let cool for a few minutes. Spread 2 halves of the baguettes with basil pesto, then spread the roasted vegetables evenly on each half. Top with mozzarella, tomato slices, and then the remaining baguette halves.
Grilled zucchini with cheese and butter
What do you need:
- 1 large zucchini, thinly sliced
- 1 clove garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter, melted
- cooking spray
Use cooking spray to lightly grease a 9×12-inch aluminum pan. Arrange the zucchini slices in the pan and set aside. Mix the garlic and butter in a small bowl then generously brush the zucchini with the mixture. Top with Parmesan cheese. Cook zucchini on a preheated grill over medium-high heat for 12-15 minutes or until zucchini are tender and cheese has melted.
Become an instant vegetarian once you try these easy and healthy grilled vegetable recipes!