Grilling - Not Just for Meats Anymore

One of my favorite things to make in the summer is grilled veggies. Ideally each week I spend an hour prepping and grilling as many vegetables as I can get my hands on and then I use them in various dishes throughout the week. You can eat them over a salad, with a hummus or bean dip, put them over rice or quinoa with a yummy sauce, make a pita sandwich or wrap, use them in pasta - the options are endless.

First cut the vegetables into whatever size and shape you prefer, then put them in a plastic bag or bowl and toss them with olive oil, balsamic vinegar, salt, pepper and any of your favorite herbs (basil, cilantro, thyme, parsley). Let them marinate in the fridge for 20 minutes to an hour and then grill them. I use various methods for grilling as well. Sometimes I cut them into strips (sweet potatoes, squash or eggplant work well this way) and I put them directly onto the grill. Sometimes I use a grill basket and sometimes I wrap them in tin foil and throw that on the grill. Grilling times vary from 10 minutes (5 minutes each side for the veggies directly on the grill) to 45 minutes. The great thing is that you really can't go wrong. I love to mix it up and have some veggies be crunchy and some soft.

(eggplant and sweet potatoes directly on the grill)

My favorite veggies to grill include mushrooms, squash, peppers, onions, fennel, brussel sprouts, beets, cauliflower, eggplant, asparagus, and broccoli.

(veggies that were grilled on a grill pan)

One of my favorite sauces to go with the veggies is:

Miso Tahini Dressing

Ingredients

• 1/4 cup tahini
• 1 Tbs miso (can substitute soy sauce)
• 1 Tbs lemon juice
• 1/4 cup or more warm water
• cracked pepper

In a small bowl or lidded jar combine all ingredients except the water and mix into a smooth paste. Add the water gradually, stirring frequently, until you reached your desired consistency.
This is also a great dressing for salads. The dressing thickens as it sits so you will probably need to add a little water as it ages to thin it out. 

A favorite dip:

White Bean Dip

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil, plus 4 tablespoons
• 1/4 cup (loosely packed) fresh Italian parsley leaves (optional)
• Salt (to taste)
• Freshly ground black pepper
• 1 teaspoon dried oregano (optional)

Put all ingredients into a food processor and mix until smooth. Use as a raw veggie dip, with pitas or on top of grilled veggies. You can also use this in sandwiches or wraps.

What is your favorite vegetable to grill?