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Grilled Veggies on an oval decorative blue and white plate

Grilled Veggies

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19 Comments
veggies

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This is not as much a recipe as it is an invitation to embrace a whole variety of vegetables by simply grilling them on a very hot grill pan without any oil, to begin with, and then, as the veggies grill on one side, the heat “repels” them from the pan so you can flip them once. And only at the very end, do you drizzle a little olive oil over the veggies right in the pan, and they will sizzle to perfection and keep their full flavor! These grill pans are a staple in any kitchen because they just cook the veggies enough to unleash their full flavor and give them that wonderful grilled taste but not too much to have them be mushy! I like to serve grilled veggies either hot or cold. No matter what my main dish, I always find an excuse to serve more vegetables as a side dish. Veggies are not only nutritious and flavorful but they also add to the beauty of the presentation, and that’s important too!!

Here is an example of a platter of grilled veggies, just to get you started! Just picture it on that holiday buffet table! It is so versatile and is a great compliment to any entrée–How special is that?!

Grilled-Veggies

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Table of Contents

  • Grilled Veggies
    • Ingredients
    • Instructions
    • Nutrition

Grilled Veggies

Cuisinicity Tip: I like to use a little plastic squeeze bottle filled with olive to drizzle the oil onto the grill pan. I find that it's easier to stick to as little oil as is recommended!
Course Side Dish
Cuisine American
Keyword grill pan for veggies, grill veggies, grilled veggies, grilled veggies recipe, grilled veggies recipes, pan grilled vegetables, simply grilling, vegetable grill pans, veggies and grill, veggies on the grill
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 77kcal
Author Catherine Katz

Ingredients

  • Any veggies of your choice chopped or sliced to your preference
  • 1 Tbsp olive oil
  • There are only 2 rules to a perfectly grilled vegetable:

Instructions

  • Preheat the grill pan well so that it is very hot before you start cooking.
  • Place whatever veggies of one variety at a time only, in one layer.
  • Then, once they are grilled on both sides, drizzle olive oil over the veggies while they are still in the pan so that they will sizzle.
  • Add coarse salt right before serving.That’s it!

Nutrition

Serving: 186g | Calories: 77kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 67mg | Potassium: 398mg
plastic bottle mediu

I like to fill a plastic squeeze bottle with olive oil and use that to drizzle oil onto the pan.

grill pan Small

Here is the type of grill pan that I recommend!

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Comments

  1. Shirley Douglas says

    at

    I’m a little confused as to when you add the oil.

    In the first paragraph above, you say, “And only at the VERY END do you drizzle a little olive oil over the veggies right in the pan, and they will sizzle to perfection and keep their full flavor!”

    Then, farther down, you say, “Preheat the grill pan well so that it is very hot before you start cooking. Then, simply drizzle the olive oil, and place whatever veggies of one variety at a time only, in one layer. Sprinkle with coarse salt right before serving.”

    Reply
    • Catherine Katz says

      at

      Oh my goodness, Shirley, good catch!! My apologies for the confusion! This technique of mine has evolved and I had forgotten to change the wording in the instructions box. I fixed it, thanks to you! So, yes, I drizzle the olive oil over the veggies at the very end, while they are still in the pan so that they will sizzle. I hope this helps! again, my gratitude for catching my mistake! 🙂

      Reply
  2. Susan says

    at

    I just made the grilled eggplant. So easy and delish. I did not know it could be this good with so little oil. Thanks

    Reply
    • Catherine Katz says

      at

      YAY Susan!! I know, right?!!! 🙂 I love that you love it!

      Reply
  3. Yelena says

    at

    I like your recipes very much.
    I would greatly appreciate if you would mention the oven temperature in every recipe, due to its importance.
    The hard part I find sometimes which level I should choose to place the baking sheet for baking and broiling?
    I would appreciate if you could suggest it in you recipe.
    This recipe seems to be easy, and I definitely want to try it.

    Reply
    • Catherine Katz says

      at

      Thank you Yelena! I usually specify the oven temperature and I apologize if I have omitted somewhere! I will make sure and go back to all my recipes that require an oven to double check again. This particular recipe for the grilled veggies does not. I use a simple non-stick grill pan that goes on top of the stove.

      Reply
      • Gayle Damelin says

        at

        Would you please share the brand of your grill pan? Is it Staub or Le Creuset? I ask because I have gotten a few of them (at Homegoods) to try to follow your excellent example but they are nearly impossible to clean. Would love to get whatever you have. Also, does the non-stick coating prevent you from putting it in the oven if you want to broil a steak as a special treat? Thanks so much for all that you do to help us!!!

        Reply
        • Catherine Katz says

          at

          Hi Gayle! Actually nothing so fancy as that! I just got it at a Khol’s department store. I think I have seen some like it at Bed Bath and Beyond. I also use a non-stick cast-iron one that you can get anywhere-no particular brand–and the only “trick” it to make sure and preheat it well before grilling whatever veggies or chicken etc on it. I hope this is helpful! 🙂

          Reply

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