GOOD-FOR-YOU GRILLED VEGETABLE BASKET
Steps:
- Prepare the grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- Combine the mushrooms, zucchini, bell pepper, onion, and salad dressing in a shallow dish and allow the vegetables to marinate while the grill or broiler heats up.
- Place the vegetables in a grilling basket or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, until the vegetables are slightly charred and cooked through, 20 minutes total.
- a bit more, y'all
- Grilling baskets are available at most housewares stores. Or you can place a sheet of aluminum foil over the grill grate to prevent small or messy ingredients, such as vegetables or fish, from falling into the fire.
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- Mushrooms. The flavorful fungus has a meaty texture that naturally lends itself to grilling. Small mushrooms should just be tossed in a little oil or marinade and either skewered, added to a grill basket, or placed in a foil packet to avoid any falling through the grates.
- Cauliflower. "Grilling cauliflower is a great way to turn a bland vegetable into a rich, sweet dish that's satisfying and keto-friendly," says Jovanovich.
- Asparagus. The thin, green stalks take well to high-heat cooking and emerge from the grill smokey and crisp-tender. Toss asparagus in oil and add directly to medium or medium-high heat, placing them perpendicular to the grates so they don't fall through.
- Eggplant. Another meaty vegetable, eggplant readily soaks up the smokiness of the grill. Slice into thick, long slices or wedges and, if you have time, soak in a saltwater brine or salty marinade for up to an hour.
- Corn. A grilling classic, freshly grilled corn on the cob can't be beat. Leave the ears in their husks, peeling away any loose outer husk and cutting off the silk sticking out of the top with scissors.
- Romaine lettuce. While lettuce might not be the first veggie you think to throw on the grill, it makes a killer salad, says Jovanovich. "Cut a head of romaine lettuce in half lengthwise, grill [on high] for two minutes per side, and top with your favorite salad ingredients and dressing."
- Peppers. Grilling gives peppers a lightly sweet flavor and crisp-tender texture. Seed and quarter, or slice into thick rings to place directly on the grill, or slice into strips and add to a grill basket or foil packet.
- Brussels sprouts. "Brussels sprouts tend to be more polarizing than other vegetables, especially when cooked incorrectly," says Jovanovich. He suggests grilling as a way to win over sprout skeptics.
- Avocados. "While technically a fruit, avocados are very versatile and only have to be grilled for two to three minutes," explains Jovanovich. Slice them in half, remove the pit, and brush with oil.
- Tomatoes. For a beautiful side dish for steak, pasta, and more, buy small tomatoes still on the vine. Brush them with oil and grill over medium-high to high heat for about five to six minutes, or until blistered.
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