As we start to approach the warmer weather, thoughts of grilling runs through our heads. Yes, you can certainly grill proteins, but we love grilling vegetables and have found two great recipes featuring grilled vegetables that you can do tonight.
2 tablespoons olive oil, divided
8 (1/2-inch-thick) slices eggplant
2 (1/2-inch-thick) slices red onion
1 large zucchini, cut lengthwise into 4 pieces
2 teaspoons chopped fresh rosemary
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon white balsamic vinegar
4 (2 1/2-ounce) ciabatta bread portions, cut in half horizontally
4 (1-ounce) slices provolone cheese, halved
8 (1/4-inch-thick) slices tomato
8 basil leaves
The first thing to do with this recipe is to make sure you have a hot grill. Assuming you are using a propane powered grill, set the heat to medium high. Before doing this, coat your grill with some cooking spray or vegetable oil on a paper towel.
If you’re using a grill pan indoors, the same coating idea applies.
After preparing all of the vegetables as noted in the ingredients list, brush olive oil over both sides of the eggplant, onion and zucchini and then sprinkle these with rosemary, pepper and salt. Mix 1 tablespoon of oil and vinegar in a bowl and brush this mixture over the cut sides of the bread.
Grill the onion for 6 minutes on each side or until it’s tender. Next, grill the eggplant and zucchini for about 4 minutes on each side and cut the zucchini pieces in half.
The next step is to grill the bread for two minutes.
To build your sandwich, place a piece of cheese on the bottom halves of the bread and then layer with the veggies!
Throw Together Grilled Vegetable Salad
This is something you can do any time and you don’t even need a recipe. It’s great for cleaning out the fridge when you have some leftover vegetables.
Using a grill pan on your stove, coat it with some cooking spray or vegetable oil and turn the heat to medium high. Take any vegetables that you have and grill them. You will want to see grill marks on each side of the vegetable but you don’t want it to burn.
You can grill tomatoes, zucchini, eggplant, even lettuce for a great smoky taste.
Take your grilled vegetables, chop them up and place them over a bed of spring greens or even arugula. Use your favorite dressing and enjoy this roasted vegetable salad.
Photo Credit: istockphoto.com