Tired of Grilling the Same Old Vegetables?

Why not try changing it up this Summer with some new ideas?

Consider grilling a head of radicchio (an Italian chicory) with some peaches, like in this photo. I washed the head of radicchio, removed any wilted leaves, then cut into quarters and lightly drizzled with olive oil. When you place the quarters on the grill, try to keep the core on the heat as much as possible and when the core is tender, it’s ready to remove. It’s OK if the tender leaves are not fully cooked. For the peaches, cut a couple in half and drizzle with olive oil and grill just a few minutes on each side. When everything is off the grill, cut up into smaller, bite-sized pieces and drizzle with a bit more olive oil, add a little balsamic vinegar, and season to taste with salt and pepper. Combine gently. You can also add feta or goat cheese, or some chopped walnuts, hazelnuts or almonds. Yummy!

Here’s another easy one…cut up a sweet potato into half-inch coins, sprinkle with paprika or Chinese five spice, salt and olive oil, then grill until tender.

Asparagus can be a little trickier, so to make it easier, I put them onto 2 skewers so you create a ladder of spears on the 2 skewers.  Push one skewer into the side of a spear about 3 inches from the bottom. Then with the other skewer, push into the same side of a spear about 3 inches from the top. Keep all the tips on one side so you can place them on lower heat (the tips are delicate and can burn easily). Drizzle lightly with olive oil and season with salt. They will be tender after each side cooks for a few minutes. Sprinkle lemon juice on top and grated parmesan if desired.

Ever consider grilling whole sweet bell peppers? They’re great when the skin gets blackened since you can peel it off easier (after cooled) and they will be more digestible too. After peeling, slice into strips (removing any seeds and veins), and mix them up with a vinaigrette of finely minced garlic, sherry wine vinegar, olive oil, salt and pepper. Jalapeños or poblano peppers can be grilled in the same way, and then chopped up and added into salsas or on top of a burger.

Have a wonderful summer and enjoy trying some new veggies on the grill!

Written by Kim Baur. She is a Certified Integrative Nutrition Health Coach and Chef Instructor.
See more information at www.steppingstone-wellness.com.
Email: Kim@steppingstone-wellness.com.

Kim offers health coaching through secure video calls or in-person in Berkeley, CA and nearby cities.

Photo credit: Steppingstone Wellness