Grill These 8 Veggies at Your Next Barbecue

Burgers, baby back ribs, and sausages may get the most attention on the grill, but how about we make room for nutritious vegetables? Combined with minimal preparation – we’re talking high quality olive oil and spices, that’s it – grilling elicits the flavors of vegetables in a way that will surprise and delight your palate. Plus, grilled vegetables are great additions to salads, cereal bowls, sandwiches, or on their own.

If you are looking for the finest fresh products for your next barbecue evening, stop by ALDI, the low-cost leader with an abundance of fresh and organic products – perfect for all your outdoor celebrations. Then heat up the grill, take a spatula and throw the vegetables on the grill below.

asparagus

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Take a bite of these grilled green stalks and you will be instantly seduced by this summery side. Brush with Simply Nature organic extra virgin olive oil, sprinkle with your favorite spice (garlic salt from stone mill with parsley?) The fiery charcoal underworld. Close the lid and 6 to 10 minutes later your asparagus will be crispy, smoky and subtly sweet.

Carrots

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A newly invented carrot? After spending some time on the grill, you too will become a believer. The texture is different (softer and less crispy than raw) and the taste is enhanced, now permeated by a sweetness from the caramelization. Drizzle the immune-boosting carrots with olive oil, season with Stonemill Himalayan Pink Salt and place on the grill for about 5 minutes on each side, turning occasionally if black spots appear.

cauliflower

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It can be the favorite vegetable of keto diet enthusiasts (and the people who love them), and for good reason. But other than the health benefits, the ivory clusters on the grill just get better. Our recommendation: serve them in steak form. Simply cut a head of cauliflower vertically into 1 “to 1½” thick slices. Place on the grill, brush the top with a mixture of olive oil and lemon and season with salt and pepper. Grill for 5 minutes, then turn over and do it again on the other side.

Cherry tomatoes

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“The heat from the grill enhances the inherent sweetness of cherry tomatoes,” says cookbook author and dietitian Matthew Kadey. “These mini-flavor bombs provide the body with some of the antioxidant lycopene that has been linked to a number of health benefits.” He recommends skewering the tiny kebab-style balls and leaving them on the grill until they bubble , about 3 to 4 minutes on each side.

Corn

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As the days get longer and temperatures rise, cravings for grilled corn on the cob become irresistible. You should soak the peeled corn in cold, salted water for a minute or two – it adds moisture to the kernels and prevents too much charring – dry them thoroughly, then brush them with a melted garlic butter. (Pro tip: If you don’t have fresh garlic, you can replace it with Stonemill garlic powder.) Place on the grill for 10 minutes, turning occasionally. The result is a crispy, smoky, sweet and delicious call for summer feast.

broccoli

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These super healthy green vegetables get a bad rap and are sometimes referred to as “boring”. But put the lush trees on the grill and you can say goodbye to boredom. After you’ve cut the broccoli into florets – cut the thick stems off so they’re about the size of a golf ball – brush it with olive oil, sprinkle with a little salt, and let it stand for 30 minutes. Then roll each rose in a bowl with grated Parmesan cheese and grill directly on the wire rack, about 8 minutes on each side. Once on your plate (and especially your taste buds), this grilled broccoli could become your preferred preparation for summer and beyond.

Mushrooms

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Mushrooms go well with almost anything, but bring them to the grill to rediscover this delicious spore. Sprinkle with balsamic vinegar and salt in a bowl and mix well. Skewer mushrooms of a similar size on pre-soaked wooden sticks and then place on the grill on each side for about three minutes.

Sweet potatoes

Richard Hartog

Why grill or even boil normal potatoes when you can enjoy the deliciousness of sweet potatoes? The sweet nutritional upgrade of french fries, these wedges are the sweet, tender companion you’ll want to serve all season long. Drizzle a few thick slices with salt and olive oil, then grill directly on the grid, 4 to 6 minutes on each side. Skip the ketchup and serve with barbecue sauce.

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source https://dailyhealthynews.ca/grill-these-8-veggies-at-your-next-barbecue/