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- Corn. As someone who loves to grill, I can confidently say that corn on the cob is a must-have. It’s a crowd-pleaser and is incredibly easy to prepare.
- Asparagus. Asparagus has a unique flavor and texture. And grilling is the best way to highlight these flavors and add a bit of sweetness. When you grill asparagus, it becomes tender with a slightly smoky and charred taste.
- Mushrooms. For extra flavor and texture in grilled dishes, turn to mushrooms. There’s something special about their earthy flavor and meaty texture. They always add extra oomph to any dish.
- Eggplant. Eggplant is another veggie that easily stands up to the heat of the grill! It’s a versatile vegetable and can be flavored in a variety of different ways.
- Artichokes
- Asparagus
- Bell Peppers
- Broccoli
- Carrots
- Cauliflower
- Corn
- Eggplant
- Green Beans
- Onions
Artichokes are technically flower budsthat have not bloomed yet. It’s native to the Mediterranean region. In the US, most artichokes are grown commercially in California. Artichokes are rich in fiber and antioxidants. It contains iron, magnesium, phosphorus, and potassium. Artichokes are particularly high in folate, and vitamins C and K.
Asparagus is not always green, there are also white varietieswhich are technically green asparagus grown without sunlight. It’s rich in vitamins A, C, E, K, and B vitamins. It’s also a good source of calcium, iron, magnesium, phosphorus, manganese, potassium, selenium, and zinc.
Bell peppers are the only member of the pepper family that does not have any amount of heat because it lacks capsaicin. This is why oftentimes bell peppers are referred to as sweet peppers. It is high in vitamin C and also contains vitamins K1, E, and A. Bell peppers are also a good source of folate and potassium.
The head of broccoli is actually a bundle of unopened flowers. It’s a giant floret that has countless little flowers. If it’s left to mature, it will grow out into beautiful yellow flowers. Broccoli is a good source of fiber and protein. It also has calcium, iron, potassium, selenium, magnesium, and vitamins A, C, E, K, and B vitamins.
Although carrots are good to eat raw as well, it releases more beta-carotene up to 40% when cooked. No wonder it’s the second most popular vegetable in the world next to potatoes. Aside from its amazing beta carotene content, carrots are also a good source of biotin, vitamin K1, potassium, and vitamin B6.
Cauliflower is one of the beloved cruciferous vegetables. And although we’re familiar with the white one, there are also cauliflowers that come in yellow, green, orange, and purple. It’s very rich in vitamin C and also contains a good amount of vitamin K. It’s also a good source of potassium, magnesium, calcium, and iron.
Corn which is also called maize is a cereal crop that belongs to the grass family. Aside from Antarctica, corn is produced on every continent in the world. It comes in various colors like purple, green, red, white, blackish, bluish-gray, and yellow – the most common ones. Corn is mainly carbs with a fair amount of fiber. It is also a good source of...
Eggplant just like tomatoes are…well not exactly vegetables, but let’s just agree that for us it is. And again, just like tomatoes, eggplants are one of those vegetables that belong to the nightshade family. It’s a good source of vitamins and minerals like folate, manganese, potassium, and vitamins K and C. Eggplants are also rich in antioxidants.
Green beans which are sometimes called string beans, French beans, snap beans, or simply snaps, are the 3rdmost popular garden plant. It’s rich in fiber, and vitamins A, C, and K. Green beans are also a good source of iron, folate, magnesium, potassium, thiamin, and riboflavin.
Onions are one of the oldest vegetables used in the first modern civilizations. Ancient texts from Egypt, Greece, and India, even talk about its aphrodisiac abilities. Onions are filled with complex sugars that keep metabolism healthy. It also contains vitamins, minerals, dietary fiber, beta carotene, and folate.
Jun 28, 2021 · Instructions. Method 1: directly on the grill. Use this method for larger vegetables like corn, bell pepper, thick sliced zucchini & yellow squash, onion and portobello mushrooms. Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.
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Oct 25, 2019 · Instructions. Put all cut vegetables in a zip top bag or a glass container. In a small bowl, combine all ingredients for the balsamic marinate and whisk together. Add the marinade to the bag or glass container, and gently toss to evenly distribute the marinade over the vegetables.
- Side Dish
- 811
- American
Sep 1, 2023 · Heat the grill to medium-high, direct heat. Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed. Prepare the vegetables. If you haven't already, trim and cut the vegetables while the grill heats. Drizzle the vegetables on both sides with the olive oil and season with salt.
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May 2, 2024 · Preheat the Grill: Get your grill nice and hot, aiming for a temperature above 450°F with the diffuser out or the diffuser access door removed. The Variable Displacement Dampener should be pushed all the way in toward the fire box. Prep Your Vegetables: Wash and chop your vegetables into uniform pieces for even cooking.
