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The fresher the vegetables are, the more essential nutrients they contain. Many people believe that grilling is the best way to prepare food because it retains more nutrients. Cooking vegetables deprives them of essential vitamins and minerals, and frying them saturates them with fat.
So the next time you have a barbecue, try these amazing grilled vegetable recipes that will make you want more:
Grilled Tofu with Coriander
What you need:
- 1 3/4 cup of hard tofu cubes
- 2 garlic cloves, chopped
- 1/4 cup of lime juice
- 5 tablespoons of chopped fresh cilantro
- 1 tablespoon of olive oil
- 2 teaspoons of chili powder
- 1/4 teaspoon cayenne pepper
- Salt and ground black pepper to taste
- skewers
Put the tofu cubes on the skewers and then set aside. In a medium bowl, combine garlic, lime juice, coriander, olive oil, chili powder, cayenne pepper, salt, and black pepper. Stir until ingredients combine well. Thoroughly brush with the mass of tofu stuffed on a skewer, then place on a plate. Cover with foil and then refrigerate for 2 hours overnight. Put the remaining marinade in a jar and refrigerate. Cook the finished tofu on a hot grill over medium heat, rubbing the marinade from time to time, for 10-15 minutes or when blackened spots appear.
Grilled Pesto Burger with Vegetables
What you need:
- 2 plum tomatoes, sliced
- 1/2 eggplant, cut crosswise into 1/2 inch pieces
- 1/2 zucchini, cut crosswise into 1/2 inch pieces
- 1 red pepper, quartered
- 1/2 cup fresh baby mozzarella, sliced
- 1/4 cup basil pesto
- 1 small wholemeal baguette, cut in half, divided lengthwise and browned
- 1 1/2 teaspoons of olive oil
- 1 teaspoon of salt
- Ground black pepper to taste
In a medium bowl, combine eggplant, courgette, and red pepper, then sprinkle with salt. Set aside for at least 3 hours. After preparation, drain the liquid and place the vegetables in the grill pan. Brush with olive oil and season with black pepper, then fry on a hot grill over medium heat for 2-3 minutes on each side until tender. Leave for a few minutes to cool down. Brush 2 halves of baguettes with basil pesto, then evenly distribute the grilled vegetables over each half. Sprinkle with mozzarella, tomato slices, and then the remaining baguette halves.
Grilled Butter And Zucchini Cheese
What you need:
- 1 large zucchini, thinly sliced
- 1 garlic clove, chopped
- 1/2 cup of shredded Parmesan cheese
- 3 tablespoons of melted butter
- Cooking spray
Use a cooking spray to lightly oil the 9×12 inch foil pan. Put zucchini slices in a frying pan and set aside. Mix the garlic and butter in a small bowl, then brush the zucchini generously with the mixture. Top with Parmesan cheese. Cook the zucchini on a hot grill over medium heat for 12-15 minutes or until the zucchini is soft and the cheese is melted.
Become an instant vegetarian after tasting these simple and healthy grilled vegetable recipes!
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Source by Adrian T. Cheng
