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Grilled Vegetables Guide

9 great vegetables to cook on your grill.

Cooking vegetables on the grill imparts a delicious smokiness. And if the grill’s already on, why not put some vegetables on too? Here are cooking instructions for our favorite vegetables for grilling, but don’t limit yourself to these—grill whatever vegetables you have on hand. If you’re looking for a marinade for grilled vegetables, click on the “Seasonings” tab below for some great ideas.

 

Seasonings

Toss grilled vegetables with one of these easy flavor combinations.

Chile-Garlic & Soy: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1 tablespoon each chile-garlic sauce and reduced-sodium soy sauce and 1/4 teaspoon ground white pepper.

Analysis per serving: 48 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 246 mg sodium; 7 mg potassium.

Chile-Lime: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 3/4 teaspoon each chili powder and ground cumin and 1/2 teaspoon salt. After grilling: Toss with 2 tablespoons chopped fresh cilantro and lime juice to taste.

Analysis per serving: 47 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 300 mg sodium; 22 mg potassium.

Garlic-Thyme: Before grilling: Toss the vegetables with 2 tablespoons extra-virgin olive oil (or canola oil), 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1/2 teaspoon garlic powder and 1/4 teaspoon each salt and freshly ground pepper. After grilling: Toss with 2 tablespoons chopped fennel fronds, if desired.

Analysis per serving: 65 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 146 mg sodium; 10 mg potassium.

Maple Butter: Before grilling: Toss the vegetables with 2 tablespoons pure maple syrup, 1 tablespoon melted butter, 1 1/2 teaspoons lemon juice, 1/2 teaspoon salt and freshly ground pepper to taste.

Analysis per serving: 52 calories; 3 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 7 g carbohydrate; 0 g protein; 0 g fiber; 292 mg sodium; 25 mg potassium.

Spicy Orange: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil, the zest of 1 orange, 1/2 teaspoon salt and 1/4-1/2 teaspoon crushed red pepper.

Analysis per serving: 45 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 291 mg sodium; 9 mg potassium.

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