Say "healthy vegetables" and most people will hit the back button on their browser, but these recipes get their flavor from the grill and turn virtually any vegetable into something wonderful. The best part is that it avoids the flavorless boiling water or the fats and oils of the saute pan. These recipes can be the foundation of a meal or side that will get even the kids to eat their vegetables.
01 of 07
Marinated in a Dijon mustard and herb mixture, these colorful vegetable kebabs are bursting with flavor. Use as a side to grilled meats or simply serve by themselves.
02 of 07
If you take a small zucchini and cut it them lengthwise, you'll find that it's really easy to grill. I suggest sprinkling a little Parmesan cheese over them before you serve.
03 of 07
Artichokes are so much better grilled than steamed. To get the most flavor out of these small artichokes you want to give them a quick boil before they hit the grill. This is also a fantastic way to incorporate an open flamed flavor to artichoke dip or pasta dishes. Simply scoop out the artichoke hearts, lightly chop, and use.
04 of 07
This is a fantastic way to add an extra level of deliciousness to a fresh marinara sauce. Grilling the tomatoes allows easy removal of the skin and infuses each piece with a light smoky flavor. This method is great for those looking to prepare homemade meals low in added sugars, which are often found in store-bought marinara sauces.Continue to 5 of 7 below.
05 of 07
Truly a delicious grilled salad recipe. The combination of sweet potato, pears, and dressing marries well with the feta cheese. While this salad benefits from the peppery flavor of the arugula, you can substitute this with your favorite salad greens.
06 of 07
A great partner to grilled fish, endives offer so much more than just a component to a salad. With the right marinade and grilled to perfection, you won't think twice about adding this vegetable to your menu. Keep a close eye on it as it grills, to ensure that it does not burn or overcook.
07 of 07
White Asparagus is gaining popularity in U.S. but has been a long time favorite in Europe. If you can find them, I recommend that you give it a try. The flavor is slightly sweeter than green asparagus and the garlic-soy cream works well on either variety.