In summers past, I’ve certainly done my fair share of grilling. But this summer, the grill hasn’t been just a place for the carnivore in me. It’s been a place for the veggie-lover in me! And, certainly, grilling veggies is one of the tastiest and easiest ways to prepare them. Not to mention that they’re totally delicious. Don’t believe me? Check out the photographic evidence of me grilling eggplant and zucchini to perfection (including a cameo by my pup)!
How to Grill Veggies: A Photo Essay
First, you open this. Just kidding…or am I? (For the record, this dry rosé was especially nice considering how hot it was outside.)
Next, you cut your veggies of choice. For me, on this hot July night, it was zucchini and eggplant from Trader Joe’s (which I am still super psyched about having in my neighborhood!). Adorn with a little olive oil, salt and pepper, and you are on your way to simply delicious grilled veggies.
Then, onto a hot, hot grill they go! Dog optional.
Now for the actual cooking. You want to leave them on just long enough to get those nice grill lines with some softness, without them becoming a gooey mess. Think al dente. On my grill, it took just three minutes per side for the eggplant slices and about 10 minutes each side for the zucchini (although my zucchini halves were pretty hefty). The key? Taste often. (Don’t you love that advice?)
The result? Grilled veggies that you want to eat, like all of the time!
What’s your favorite veggie to grill up? Tell us about it! —Jenn