If I had my way, I’d cook every meal outside on the grill! However, I quickly learned that you shouldn’t have red meat more than three times a week, which equals 12 – 18 oz. Learning to cook other foods on the grill was my only option. Grilling vegetables can dramatically alter their flavor profile and grilled chicken is a great alternative protein! Let’s take a look at our options to ensure we can grill dinner every weeknight without repeating the same meal.
Lets Talk Grilled Vegetables
Grilling vegetables such as cauliflower and broccoli give them a sweeter less bitter texture and flavor. If you need to plate the vegetables quickly, consider peeling or dicing your vegetables to increase surface coverage and lower cook time.
Broccoli and Cauliflower are excellent sources of fiber but let’s not forget about our carbs, which is when we introduce potatoes. For precision grilled precision potatoes, lightly coat them with salts and black pepper, then poke holes throughout the length of the potato. Add a bit of butter and then wrap in aluminum foil and allow to cook for about an hour. If you want your veggies crunchy keep the grill lid open, keep it closed for softer vegetables.
I just can’t get enough time on the grill, and I’ve learned that you can alternate almost at random your produce and proteins when shopping, and they will still create a delicious and filling meal when grilled together in your outdoor kitchen.