Barbecuing? Don't Forget the Vegetables
If you are a vegetarian, you probably have already discovered the magic of grilled vegetables. The rest of us probably need to be reminded of this wonderful way to cook veggies!
There's something about the grilling, whether on an outside or indoor grill, and those tasty grill marks, that takes the flavor of vegetables to a whole new level.
Once you grill vegetables, you can serve them tossed together and served over pasta or rice (as a main dish) or you can serve them as a side dish on a kabob, as garnish on the plate, or toss together in a bowl.
Here are some tips for grilling some of my favorite veggies (these work great served over pasta too)
* Grill bell pepper over direct medium heat until evenly charred on all sides (10 minutes). Turn every 3 or 5 minutes.
* Coat small zucchinis (cut in half lengthwise), asparagus spears, mushrooms (cleaned and dried), and vine ripened plum tomatoes (cut in half), lightly with canola or olive oil -- brush lightly or use a light spray of olive oil cooking spray. Season with salt if desired. Grill over direct medium heat for 6 to 8 minutes, turning after about 3 or 4 minutes.
~~Elaine
Related Topics: No Excuses: Eat your Fruits and Veggies, Spice Up Your Summer BBQs and Picnics
There's something about the grilling, whether on an outside or indoor grill, and those tasty grill marks, that takes the flavor of vegetables to a whole new level.
Once you grill vegetables, you can serve them tossed together and served over pasta or rice (as a main dish) or you can serve them as a side dish on a kabob, as garnish on the plate, or toss together in a bowl.
Here are some tips for grilling some of my favorite veggies (these work great served over pasta too)
* Grill bell pepper over direct medium heat until evenly charred on all sides (10 minutes). Turn every 3 or 5 minutes.
* Coat small zucchinis (cut in half lengthwise), asparagus spears, mushrooms (cleaned and dried), and vine ripened plum tomatoes (cut in half), lightly with canola or olive oil -- brush lightly or use a light spray of olive oil cooking spray. Season with salt if desired. Grill over direct medium heat for 6 to 8 minutes, turning after about 3 or 4 minutes.
~~Elaine
Related Topics: No Excuses: Eat your Fruits and Veggies, Spice Up Your Summer BBQs and Picnics
Labels: cooking tips, vegetarian
4 Comments:
Dear Dr. Magee:
Thank you for putting this very informative blog together. I enjoyed reading through it.
Just thought I'd share with you and other readers a remarkable discovery in the nutritional sciences field. Scientists at UC Berkeley have recently discovered that Diindolylmethane from Brassica vegetables is a potent activator of the innate immune response system with potent anti-viral, anti-bacterial and anti-cancer properties.
DIM is currenlty used to treat RRP tumors caused by the Human Papilloma Virus and is in Phase III Cervical Dysplasia, a precancerous condition also caused by HPV.
Until recently, its mode of action was not fully understood until the scientists at Berkeley figured out that it works by potentiating Interferon-gamma sensitivity.
Fascinating development and more of a reason to not forget the vegetables (especially broccoli)! :)
More information about this discovery is available at:
http://www.diindolylmethane.org/
http://www.activamune.com/
Mike D
Yes, this is a favorite for us vegetarians. The rest of the family looks at us a little funny on the 4th of July as they slam down their hot dogs and burgers. But, I just point to my waistline and have another roasted potato.
Since purchasing a small gas grill, I've found that I could pretty much grill all our dinners...less mess, less fat, and less time spent cooking. However I'm concerned about the carcinogens related to grilled food. Is this only a problem when cooking with charcoal or does it apply to all grilling methods? Also, I've read that if food is first microwaved and then grilled, the cancer risk is reduced?
With grilling veggies, since I am not a veggie lover, I find grilling them makes them much more appetizing and I also find using low fat salad dressings to marinate the veggies before grilling makes them even tastier. Catherine
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