Before it gets too cold for grilling, I want to put in a plug for throwing some veggies on your grill along with any meat you might be planning for dinner.The first veggie I started routinely grilling was corn on the cob,
which is nicely insulated by the husks so it retains excellent moisture, color, and flavor.
This summer I’ve gotten more and more adventuresome, however, and now I grill eggplant, potatoes, zucchini, summer squash, carrots portobello mushrooms, onions (only turn once), asparagus, Brussels sprouts…you name it! If it can be sliced into pieces too large to fall between the grate (keep asparagus cross-wise) and won’t disintegrate (green tomatoes work, but not the mouth-watering, juicy red ones), they turn out great! I usually dress the veggies with a little flavored olive oil or Italian dressing and sprinkle some spices on top, and so far we’ve been fans of everything, although Alan’s personal favorite is summer squash, which he says tastes sweet.If you try it, let me know what you think, and if you’ve found some other veggies that I haven’t thought of yet, please let me know, will you? My theory is that every extra vegetable is one less empty carb on our plates! 🙂
“God be merciful unto us, and bless us; and cause his face to shine upon us; Selah. That thy way may be known upon earth, thy saving health among all nations” (Psalm 67:1-2).