The Secret to Perfectly Grilled Veggies

There aren’t many recipes I learned when I was in college. Other than how to make two single Oreos into one double-stuffed Oreo I can honestly say there probably isn’t even one … except this one. I was ata friend’s family home and they were grilling vegetables for dinner. I remember watching her toss them with orange juice and I was all like, “ummmm, ewwwww!” And then dinner was served and OMG sooooo good. A touch tangy. A touch spicy. A touch savory. And ever since that fateful day, I have been making grilled veggies this one and only one way. Here’s how you too can make perfectly grilled vegetables.

Perfectly Grilled Vegetables

PREP TIME: 1-2 hours  COOK TIME: 15 minutes

  • Onion, preferably Walla Walla Sweet
  • Zucchini
  • Bell peppers, I like red and orange
  • Portobella mushrooms
  • Asparagus
  • Eggplant
  • Cabbage, keep the leaves whole
  • Cherry tomatoes, keep these whole
  • 2 cups orange juice, low sugar if possible
  • 5-6 TBS olive oil
  • 4-5 TBS Worcestershire sauce
  • ¼ cup garlic, minced**
  • 3-4 tsp red pepper flakes

Toss veggies into a plastic bag (maybe two depending on how many you have) and combine with all ingredients. Let marinade in the fridge for an hour, or a little longer, turning over often to be sure and get the marinade evenly distributed. When ready to cook, grill over medium-high heat, either directly on the grates (if you didn’t cut your veggies to thin) or in a basket. Flip once or twice and cook until good and browned, approximately 15 minutes. **And yea, I know, it seems like a lot of garlic but I like it that way so you do you : )

Roasted Cabbage (it’s actually good)

Until very recently―and by very recently I mean like last week kind of recently―the thought of eating the cruciferous vegetable made me want to scream …

On Being a Flexitarian

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