One simple way to prepare your veggies before taking them outside and finishing them is to marinate them in a simple vinaigrette. Once they're ready to go, take them outside and throw those babies on the grill. A few minutes should be enough to get them into the sweet spot.
The curry powder in this recipe adds an extra kick that you can't get just by grilling alone, and the polenta lends itself to make a nice base to offset the other powerful flavors in this dish. Just make sure to get the curry evenly spread across the veggies before grilling them; too much in one bite could be quite a kick in the mouth.
Before putting these pepper halves on the grill, you have to make the stuffing, in this case using red onions and zucchini. Once ready, throw them on the grill until they're crispy and to your liking. Enjoy!
To make these incredible veggie skewers, you first have to marinate everything in a soy sauce and honey mustard for about half an hour. After grilling them, you can eat them plain or with some rice, but either way you'll be sure to enjoy them.
The fun part of the work here comes after all your vegetables are grilled. Ready your pastry base, throw the veggies, in, put some cheese on top for good measure, and toss that bad boy in the oven for about 20 minutes at 400 degrees.
For this gluten-free veggie treat, use portobello caps as your base, and add whichever grilled veggies you love most. For the hummus, just mash and mix chickpeas, tahini, and garlic. Top it off with a little lemon juice for some extra zest.
Before putting your grilled veggies in the pasta shells, make sure they're cooked al dente. Once the shell/veggie combo is ready, put the shells and tomato sauce in a dish and place in the oven at 250 degrees for about 25 minutes.
As long as you have a grill pan or some kind of substitute, you can chop up your veggies into bite-size morsels to get more surface area directly affected by the heat. You can season your food as little or as much as you want, but it'll be delicious regardless of your choice.
Even though corn isn't a vegetable, it's still another thing that goes great with grilling. Instead of having plain old corn on the cob, spruce it up a little and grill your corn on skewers with veggie wedges. The best part about these is that you can prepare them well ahead of time and throw them on the grill whenever you're ready.
This salad is especially good when the veggies are fresh off the grill; the contrast of the hot vegetables and the cold feta cheese and dressing create a great sensation that adds to the fact that the concoction tastes really good too.
If you're looking for a good handheld way to eat your grilled veggies, look no further. In quesadilla form, you can add different cheese and sauces to your veggies and have everything contained in a tortilla. These are also great for picnics and other outdoor adventures as they don't take up much space in a backpack or basket.
You knew this was coming at some point. Pizza is scientifically proven to be the best food in both the taste and fun-to-eat categories, so if you haven't already put your grilled veggies on some dough, you're missing out.
If you want to use your grilled veggies to make a social snack, here's the answer you're looking for. This method allows you and your friends to mix and match different vegetables for exciting flavor combinations.
There's something satisfying about preparing a delectable sandwich and then sitting down to enjoy it. Whether you like your sandwiches hot or cold, you'll be able to find some combination of cheeses to complement your grilled veggies.
Here's a shoutout to the people who like vegetables but just have to have their meat. Wrapping anything in bacon makes it better, and when you have your bacon-wrapped veggies, you'll be safe in knowing that you're not being too healthy for your own good.