Grilled vegetables make perfect light summer meals and can be used as pizza toppings, added to lasagna for the smoky flavor, tossed into salads or even served with some rice during a lovely vegetarian meal. They also complement the steak dishes well, by adding the health element to the meal.
The increasing number of people diagnosed with high cholesterol and blood pressure problems, is causing people to turn to grilled food. Grilled food is much healthier than fried food and also satiates the palate. Grilled vegetables are not only healthy and delicious, but are also very easy to prepare and are great options for vegetarians.
Aluminum foil is something that is easily available at any local grocery store. Grilling in aluminum foil reduces the mess caused during grilling and also prevents vegetables from getting burned.
How to Grill Vegetables in an Aluminum Foil?
The things you need for grilling vegetables using aluminum foil are aluminum foil (heavy-duty preferred, however regular is also fine), vegetables of your choice (mushrooms, onions, tomatoes, peppers and so on), knife, seasoning, non-stick spray or olive oil and grill or oven.
However, vegetables like carrots, cauliflower and broccoli should be avoided. Leafy vegetables are also a no-no to grilling, unless there are specific dishes which call for their blackening. While grilling assorted vegetables, make sure you choose vegetables that take similar amounts of time to cook.
Rinse and wipe dry with a towel. While slicing the vegetables, make sure they are equal in size (one inch pieces), as this will help them cook evenly, at the same time.
Since vegetables lack fat, they require some kind of oil or non-stick spray to keep them moist and prevent them from sticking. Mix well and place them into the tray. Ginger, vinegar, soy sauce, oils and sugar can impart Asian flair to the grilled vegetables.
For this you need to add 2 tablespoons of lemon juice, one tablespoon of olive oil, one tablespoon of lemon zest, one tablespoon of finely chopped fresh garlic and some salt and pepper. Mix the vegetables in this marinade and refrigerate it for 4 to 5 hours. After the marination is done, your vegetables are ready to be grilled.
Sealing the vegetables in this manner will prevent the vegetables from falling out (or liquid from oozing out) of the tray during cooking. Moreover, the steam inside will assist in the even cooking of the vegetables.
Allow the vegetables to cook for 8-10 minutes, and then flip using tongs and grill the other side for the same amount of time. Flip once again and grill for another 5 minutes. The time required for grilling will depend on the number of vegetables grilled.
Boiled vegetables lose most of their nutrients in the cooking water and fried vegetables are fatty. Grilled vegetables on the other hand are much more healthier as compared to boiling and frying. Grilling vegetables also brings out the intense smoky flavor from them, which cooked/overcooked vegetables lack.