If you’re looking for something lighter, healthier and tastier than typical grilled fare, then think about cooking up a salad on the grill. You heard us right: grilled salads. Not only can you cook the obvious chicken breast or steak for your salad, but the grill also does wonders with veggies, fruits and even sturdy lettuces. Here are our top 7 tips to make sure all your grilled salads sizzle.
—Carolyn Malcoun, contributing food editor, May/June 2012 EatingWell Magazine
Any vegetable you like to oven-roast is a good candidate for the grill. Think: onions, peppers, potatoes, eggplant, fennel and asparagus.
Gather your ingredients on baking sheets for easy transport to the grill. Don’t forget tongs, a kitchen timer and a clean plate for cooked meat.
To keep food from sticking, oil a paper towel, hold it with tongs and rub on the preheated grill rack. Don’t use cooking spray on a hot grill. To prep veggies for the grill, toss them with oil so they brown nicely and don’t dry out.
Denser vegetables like potatoes take longer to cook. Grill slices until marked on both sides, then reduce heat (or move to a cooler part of the grill) and cook until tender.
Photo: Carin Krasner
Try grilling sturdy greens like romaine and escarole. A few minutes on the grates renders them delightfully smoky and pleasantly wilted.
For smaller items like cherry tomatoes use skewers to keep them from falling through the grates. Don’t bother soaking wooden skewers to prevent them from burning—we’ve tested this and they still burn. Wrap exposed ends of wooden skewers in foil to keep them singe-free or use metal.
It’s also great for small vegetables that you could skewer. Just toss mushrooms or onion slices into the basket and stir occasionally until done.