Home   >   Food   >   GRILLING VEGETABLES: 5 MUSTS FOR SUMMER BARBECUES

GRILLING VEGETABLES: 5 MUSTS FOR SUMMER BARBECUES

By on July 7, 2014
asp

By Sara Novak

Who needs burgers when you have a wealth of glorious veggies just waiting to be grilled up for a summer treat? We’re not talking summer standbys like peppers, zucchini, and mushrooms – we’re going a step further, grilling vegetables that you haven’t necessarily thought of grilling up…until now.

This summer, consider hitting up the farmers market (or even better, your backyard garden) for some of these delicious eats. You’ll take grilling vegetables to new heights for vegetarians and meat-eaters alike.

 

1.  Asparagus

How to Grill:
Remove the hard ends of the asparagus. They’ll usually just snap right off in the appropriate place or you can use a knife. Paint with olive oil and season with salt and pepper. Grill just a few minutes. Remove from the grill and dress with lemon juice and a sprinkling of parmesan cheese.

Read more about vegan cheese options

Why You Should:
Asparagus are a good source of fiber, folate, vitamins A, C, E, and K as well as glutathione, a detoxifying compound that helps break down carcinogens and harmful compounds like free radicals.

2.  Sweet Potatoes

How to Grill:
Boil sweet potatoes, skins on, until they are cooked through, about 20 minutes. Slice into disks carefully to keep them intact, 1-inch thick. Paint with olive oil and season with salt, pepper, and fresh rosemary. Grill on each side to form grill marks.

Why You Should:
Sweet potatoes contain carotenoids that help stabilize blood sugar and your metabolism. They’re also tied in first place with carrots for beta-carotene, which is great for fighting chronic diseases like cancer and heart disease. They’re also good for fighting diseases related to inflammation like asthma and rheumatoid arthritis.

 

3.  Brussels sprouts

How to Grill:
Remove the stem and cut in half. Boil for three minutes. Drain and pat dry. Combine olive oil,tamari sauce, balsamic vinegar, salt, and pepper. Toss in a bowl with Brussels sprouts. Skewer sprouts and grill until charred on each side.

Why You Should:
Brussels sprouts are known for their cancer prevention qualities related to four specific glucosinalates including glucoraphanin, glucobrassicin, sinigrin, and gluonasturtlian.

4.  Cabbage

How to Grill:
Quarter the cabbage and remove any tough ends. Dress with lemon juice, olive oil, salt, and pepper. Keep the cabbage sections facing up so that the lemon juice doesn’t leak out and then place the sections on the cool part of the grill. Close the lid and let them roast on the grill for about 45 minutes, or until the tops are a little charred and the inside leaves are nice and tender.

Why You Should:
Cabbage provides special cholesterol lowering qualities. It’s also a Brassica vegetable along with cauliflower, kale, and broccoli so it has loads of fiber. Purple cabbage is chock full of the antioxidant anthocyanins, found in blue, purple, and red plants.

Read more about the world’s most antioxidant-rich foods

5.  Cauliflower

How to Grill:
Remove the hard stem and slice the full head into cauliflower steaks. Dress with olive oil, sea salt, pepper, cumin, and chili power. Close the lid and let roast for 15 minutes.

Why You Should:
Cauliflower is loaded with vitamins C, K, and folate. It provides detox support and an anti-inflammatory response.

From our partners at Naturally Savvy

 

About simply...woman!

We encourage spreading the message of knowledge and wisdom. We appreciate and thank our featured partners for their articles. All information provided on Simply…Woman online magazine is for reference only; the content is based on the authors’ experiences and therefore is not intended as a substitute to the services of a fully qualified professional. Although every reasonable effort is made to present current and accurate information, Simply…Woman makes no claims, promises or guarantees about the accuracy, completeness or adequacy of the information.