Have you heard? Grilling is not just about meats. The internet is a source of many mouth-watering vegetable recipes that make us want to fire up our grill just as much as any enticing burger or rib does.
These recipes could be prepared on their own if you’re in a veggie mood, or as an accompaniment to your favorite grilled meat (less time in the actual kitchen, more time outside).
1. Grilled “Baked” Potatoes
This one requires a little indoor prep, as your potatoes need to be boiled for 10-15 minutes for tenderness before being transferred to the grill.
After boiling, halve the potatoes and toss them in a little olive oil, salt, pepper, garlic (powder or fresh) and rosemary. Grill them, flesh side down, for about 15 minutes. Sprinkle with a little more salt before serving.
This recipe is versatile and could be done with baking potatoes, red potatoes, or sweet potatoes, halved, quartered or cut into wedges, and sprinkled with any combination of favorite spices.
2. Grilled Zucchini with Lemon Salt (from the Pioneer Woman)
– 6 medium sized zucchini
– 1/4 cup olive oil
– 1 teaspoon kosher salt
– 1 teaspoon pepper
– 3 whole lemons, zested
– 1 teaspoon kosher salt (additional)
Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.
Recipe from thepioneerwoman.com
3. Grilled Corn on the Cob
This is one of those recipes that is so simple it’s almost not a recipe. There are many ways to prep your ears of corn, our favorite is to soak them in water in their husks, an alternative is to go ahead and husk your corn and wrap in foil for grilling – either way you then place the ears on the grill for about 25 minutes, until tender.
Next unwrap or shuck the corn and give it a few minutes directly on the grill to get a little bit of char for that grilled flavor.
While the ears are still hot, spread on a little butter and salt.
Other seasoning options include adding a bit of honey to your butter, or using a combination of paprika, parmesan, and lime.