WORLD'S EASIEST GRILLED VEGETABLES
Try this recipe for WORLD'S EASIEST GRILLED VEGETABLES.
Try this recipe for WORLD'S EASIEST GRILLED VEGETABLES.
- 2 medium zucchinis
- 1 large sweet onion (i used vidalia onion)
- 1 large red bell pepper (see below for other vegetable com
- 1/2 cup italian salad dressing (i like newman’s own olive be sure to use a dressing with oil as the first ingredient.)
- pinch of dried herbs such as thyme oregano, ground fennel, or dried basil (optional; i rarely add herbs)
- salt and fresh ground black pepper to season veget
- Carbohydrate 13.132 g
- Cholesterol 0 mg
- Fat 0.7056 g
- Fiber 4.31200009346008 g
- Protein 4.7432 g
- Saturated Fat 0.14504 g
- Serving Size 1 1 (392g)
- Sodium 39.2 mg
- Sugar 8.81999990653992 g
- Trans Fat 0.20776 g
- Calories 63 calories
Step-by-step
- Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick.
- Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces.
- Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini.
- Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade.
- Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you're at work.)
- When you're ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. (You can only hold your hand there for a few seconds at that heat.)
- Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This is very important to prevent flare-ups when you add the vegetables to the grill pan.)
- When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan. Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides.
- Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. (I don't mind if mine get a bit charred, but keep an eye on them if you'd like them less browned.)
- Serve hot, with salt and fresh ground pepper to season. (If you have some good balsamic vinegar, a drizzle of that is good on these too.)
World's Easiest Grilled Vegetables: A Weeknight Wonder
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school drop-offs, meetings, and soccer practice, the last thing I want to do is spend hours in the kitchen. That's why I've fallen in love with recipes that are simple, flavorful, and require minimal effort. This recipe for grilled vegetables perfectly fits the bill. It's so easy, even on my busiest days, I can whip it up and have a healthy, satisfying dinner on the table in under 30 minutes.
The beauty of this recipe lies in its simplicity. You don't need a fancy grill or a mountain of ingredients. Just a few basic vegetables, a good quality Italian dressing, and a little time are all you need. I usually prep the vegetables the night before, tossing them in the dressing and letting them marinate in the refrigerator. This means that when I get home from work, all I need to do is fire up the grill. The marinating process not only infuses the vegetables with flavor but also tenderizes them, making them wonderfully juicy and flavorful.
One of my favorite things about this recipe is its versatility. You can easily customize it to include your favorite vegetables. Zucchini, onions, and bell peppers are my go-to choices, but feel free to experiment with other options. Eggplant, asparagus, squash – the possibilities are endless! I often add a pinch of dried herbs like oregano or thyme for an extra layer of flavor. A little balsamic vinegar drizzled over the finished dish adds a lovely tangy finish. The best part? This dish pairs perfectly with just about anything. I serve it alongside grilled chicken or fish, but it’s equally delicious as a side dish to pasta or even a simple burger.
The grilling process itself adds a smoky char to the vegetables that enhances their natural sweetness. It's a simple technique, but the results are truly impressive. The vegetables cook quickly and evenly, retaining their texture while developing a beautiful caramelization on the outside. Don't be afraid to experiment with different grilling times – a little char is a good thing!
This recipe has quickly become a staple in my household, a go-to meal for busy weeknights and even casual weekend gatherings. It's healthy, delicious, and requires minimal effort – everything a busy mom appreciates. I encourage you to try it – you might just find yourself adding it to your regular rotation too. The ease of preparation, combined with the delicious results, makes this a true kitchen win!
Tips and variations
While the recipe is straightforward, here are a few tips to make it even better:
- Choose the right dressing: Opt for a dressing with oil as the main ingredient for optimal flavor and moisture.
- Don't overcrowd the grill pan: Ensure that the vegetables have enough space to cook evenly. Work in batches if necessary.
- Adjust the cooking time: Depending on the thickness of your vegetables, you might need to adjust the cooking time. Keep an eye on them to prevent burning.
- Get creative with vegetables: Feel free to substitute your favorite vegetables.
- Add a touch of spice: If you like a bit of heat, add a pinch of red pepper flakes to the marinade.
This simple recipe is a testament to the idea that healthy and delicious food doesn’t have to be complicated. With minimal preparation time and a few simple ingredients, you can create a restaurant-quality dish that will impress your family and friends. So, next time you’re looking for a quick and easy meal that’s both healthy and satisfying, give this recipe a try – you won’t be disappointed.
