Grilled veggies...a great alternative
Here in the South, we like just about anything fried.
Frankly, though, I get sick of fried stuff. On the other hand, I'm not a big fan of eating my veggies raw. My favorite compromise is grilled.
While the rest of the gang is putting their burgers and dogs on the grill, I'll slice up some veggies and throw them on the other side. The flames add just the right amount of crispiness to the vegetables and the spices you put on the surface are seared into the flesh and made stronger in the process.
For me, some of the best veggies for roasting are zucchini and yellow squash. Eggplant work well too, though it's not my favorite way to serve those. Plantains, of course, also work well. Mushrooms are also good, but you have to put those in a roasting basket to keep them from falling through the grill into the flames.
If you're new to vegetable grilling, it's best to stick to the simplest things, like the zucchini and yellow squash. Their meaty and full of fiber (7.9 grams worth with just one of each squash). And you'll never have to worry about the pieces dropping into the fire.
Serve these over a bed of rice or wrap them in a tortilla for a heartier meal.
Be sure to offer some to your carnivorous friends....they make a great side dish.
Grilled Zucchini and Yellow Squash
1 zucchini, sliced
1 yellow squash, sliced
Vidalia or sweet onion, sliced
Olive oil for spraying (just pour the olive oil into an inexpensive spray bottle that you can buy at any discount store - and it's just like the name brand, more expensive sprays)
1 teaspoon each of rosemary, thyme, oregano and basil1/2 teaspoon of Old Bay Seasonings
Salt and pepper to taste
Heat oven to 400.
Slice up fresh zucchini, squash and onion.
Spray with olive oil on both sides.
Mix the rosemary, thyme, oregano, basil and Seasonings and sprinkle evenly over both sides of the veggies. Rub the spices in a bit.
Put onto the grill and add salt and pepper to taste.
Cook until the edges just begin to brown. Flip and cook until it just begins to brown on the other side.
Vegan.
