Monday, March 15, 2010

Grilled Vegetables; A sure sign of spring

Poached egg over Grilled Vegetables topped with Dijon aioli

The weather in Houston has finally changed from huddle in bed cold to grill on the patio warm.
So, out we went. Sunday morning while talking on Skype with my friend Terry I grill up some veggies for the week.

A little grilled veggie haiku

Yummo! Grilled veggies.
Yum! Grilled veggie sandwiches.
I eat them all up.

You are going to want to prep all your veggies.

This includes washing, chopping, draining your eggplant, etc. As you can see I have said eggplant, asparagus, green onions, and zucchini. I also did potatoes. Here's how it goes. Start with the veggie that will take the longest to cook. That would be the potatoes.

Grilled potatoes

Heat BBQ or stove top grill to medium high heat. The thermometer on my outdoor grill said 425.

Prick 2 large gold or red potatoes or 2 medium russet potatoes with a fork. I used gold because the skins are soft and the flesh is firm. Oh, and I'm lazy. I hate to peel potatoes. Nuke in the microwave for 2 1/2 minutes. Take out of microwave and let sit on the counter or in the refrigerator until you can handle them with your bare hands.

Slice off the round ends. You want to give yourself a flat surface. Slice the rest of the potato into large equal slices, about 1 inch thick.

Mix together olive oil, salt, pepper, and garlic powder. I used Herbs du Provence because I like it a lot. Brush on one side of the potato slice. Place on grill olive oil side down. Brush exposed side with olive oil mixture.

Grill for 2 to 3 minutes or until you get those lovely grill marks. Flip them over to grill the other side. Move to a cooler place on the grill to finish cooking them.

Add the rest of your veggies to the grill by cooking time needed. Eggplant and zucchini went on first, then the onions and the asparagus. You'll want to brush each side of the veggies with the oil mixture before you put it on the grill.

Anyone notice that I only really used one side of the grill? Why? Because the right side is JR's meat side of the grill. I never use it for veggies and neither does he, on pain of death. I did need the real estate so I commandeered my cast iron grill.

Breakfast was the first iteration. Later today I will be using the veggies on grilled pizza. If there are any veggies leftover I'll use them tomorrow in pasta.

These make a wonderful versatile dish for meatless Monday.



  1. Another winner Michele. And hell, it's just nice to see someone cooking outdoors; we haven't gotten there weather-wise here. Cheers!!

  2. Jan's pancakes may have killed my diet. Your veggies may just save it. Yum!

  3. Yummy yummy yum yum. The first picture looks like a smiley face too. So happy to be eaten. Muhahaha.

    My friend won't let her husband eat ANY meat in their house because she doesn't want her cookware used for meat. It's hilarious and we always send him over tupperware with meat in it. Ha.

  4. Oh. My. Gawd.

    Sorry, gotta go wipe the drool off of my chin.

  5. Mmmmm! I grill veggies all year round. I even brave the winter snow. I love to eat the leftovers the next day, cold, with goat cheese in a wrap.

  6. Hello,nice post thanks for sharing?. I just joined and I am going to catch up by reading for a while. I hope I can join in soon.

  7. Yay for veggies! Yay for spring!

  8. I cant wait til we can grill once again!! Thats how we eat up alot of our over abundant producing zucchinis-other than pizza that is!

  9. oh my darling. It looks so delicious. sadly, since my ex left I have been too afraid to touch the grill. AFraid I will blow myself up

  10. Yeah, it's not spring here yet, but damn that looks good.