Winter is enough to give anyone the blues but using the grill can make life more pleasant. Winter vegetables taste as delicious when grilled as their summertime counterparts do. Whether you love broccoli, Brussels sprouts, or squash, use an open flame to bring out their natural flavors and create a smoky taste that veggies prepared on the stove or in the microwave do not provide.
Grilled Winter Squash and Brussels Sprouts Ingredients:
- Brussels sprouts
- Winter squash
- Olive oil
Step 1: Cut the Brussels sprouts into quarters. Cut the winter squash into ½-inch thick wedges that are each 1 ½ inches long.
Step 2: Combine the vegetables, add some olive oil, and toss to coat.
Step 3: Line a metal sheet pan with a piece of aluminum foil or silicone mat. Spread the vegetables in a single layer in the pan.
Step 4: Put the pan in the indirect grilling zone of a 500-degree Fahrenheit grill. Cook the vegetables for approximately 45 minutes or until nicely browned.
Ingredients for Grilled Greek Sandwiches:
- Grilled vegetables (eggplant is a good choice or use a variety)
- Whole-wheat pita bread
- Fat-free yogurt
- Crumbled feta cheese
- Greek vinaigrette salad dressing
- Melted margarine or olive oil
Step 1: Brush the vegetables with melted margarine or some olive oil. Slice the vegetables and place them in a grill basket or on a piece of aluminum foil. Grill until the vegetables are partially cooked. Turn the vegetable slices over and grill until they are completely cooked. Harder vegetables like carrots should be cooked at low temperatures for a longer period.
Step 2: Open the pita bread and stuff each pocket with grilled vegetables, leaving some room for additional ingredients.
Step 3: Add crumbled feta cheese, hummus, Greek vinaigrette salad dressing, and fat-free yogurt to each pita pocket.
Ingredients for Grilled White Beans And Winter Vegetables:
- 1 ½ cups white beans, cooked and drained
- 2 carrots, peeled and chopped
- 5 cloves garlic, peeled and minced
- 2 large onions, each peeled and cut into eight pieces
- 12 Brussels sprouts, halved
- ½ pound of small red potatoes, chopped
- 3 tablespoons olive oil
- 1 tablespoon and 1 teaspoon balsamic vinegar
- 2 teaspoons dried herb mixture
Step 1: Heat the grill to 400 degrees Fahrenheit.
Step 2: Use aluminum foil to line a baking sheet containing sides. Toss the Brussels sprouts, potatoes, carrots, garlic, and onions on the sheet with 1 tablespoon of balsamic vinegar and the olive oil. Use salt and pepper to season.
Step 3: Place the baking sheet on the grill and roast the vegetables for 30 to 45 minutes or until they are tender and golden brown. Toss the vegetables one or more times during grilling.
Step 4: Remove the sheet from the grill and stir in the beans. Put the sheet back on the grill and roast approximately 5 minutes or until the beans are crisp. Remove the pan from the heat.
Step 5: Toss the teaspoon of balsamic vinegar with the vegetables and if desired, drizzle on some additional olive oil.