Summer is the perfect time to break out your grill and get some ribs on the fire to have a good old-fashioned cookout going.
However, there are going to be a few people in your party that just won’t enjoy your meat the same way you do, so it’s a good idea to get some veggies on the grill as well.
Doing an all-veggie BBQ may sound like sacrilege to a meat-lover, but for those trying to be healthy and cut meat from their lives it’s the way to go! You can please everyone by throwing a few veggies on the grill, particularly:
Grilled eggplant is surprisingly tasty, and it’s a veggie you can do in dozens of different ways. If you want a tasty eggplant, let it sit in a soy sauce and garlic marinade for about an hour before putting it on the fire. You can also throw a halved eggplant onto the grill, after rubbing it down with salt, pepper, and lemon, of course. Cut it into round slices, and you’ve got a great addition to your soy burgers.
The cactus leaf is hugely popular in Mexico, but it’s not as commonly eaten in the United States. If you can get your hands on some, they make a tasty grilled veggie. Use a knife to score the cactus length or width-wise, and let it sit in a lemon and oil mix for about 20 minutes. Place it on the grill, and toast it until there is little or no goo left. Mix it in with a good BBQ taco, and it’s darn tasty!
Zucchini tends to get soft and soggy in the oven, but putting it on the grill will help to keep it nice and firm. All you need to do is slice it into thick strips, and place it on a high-flame part of the grill. Let it toast nicely on the outside, but watch that it doesn’t get too soft. That crunch will be extra tasty if you can sprinkle some cheese on top.
Simply split those peppers in half, rip out the seeds, and place them on the grill to cook. Yellow, red, and orange peppers have a bit of sweet in them, but you can use green peppers or even jalapeno peppers if you want a little something spicy.
There’s nothing quite as good as grilled spring onions. Peel off the outermost layer of onion, and throw it on the grill – stalk and all. You want them to burn a little bit on the outside, but cook them until they become translucent. With a bit of salt, you can eat the little white bulbs just as they are!