Posted at: 02/26/2014 9:37 AM
Updated at: 02/28/2014 7:41 AM
Winter blues got you down? Just because it's cold out doesn't mean the grill has to hibernate as well. This is a convenient way to cook any vegetable on the grill. The ones discussed include broccoli, carrots, and Brussels sprouts. We use grape seed oil because it has a higher flash point than olive oil, and won't burn on the grill as easily. Enjoy!
1 Full Head of broccoli
About 20 Brussels sprouts
Grape Seed Oil
A Hot Grill
Cut the broccoli into strips that include around 1/2" thick stalk and a piece of the head. Drench in grape seed oil and sprinkle garlic seasoning. Prep the grill by heating on high heat and brushing cooking oil on the grates. This will ensure no sticking. Place the broccoli on the grill and cook until all sides are done, about 5 minutes per side. They should have a little char on them, which is good flavor. When the broccoli comes off the grill, sprinkle with shredded romano cheese and cover with foil for a few minutes to let the cheese melt.
Cut carrots into quarters, strips that are about 1/2" thick. Brush with grape seed oil and generously sprinkle garlic seasoning covering all sides of the carrots. Use grill steps similar to the broccoli cooking about 5 minutes per side.
These are a bit tricky, but can be easily turned on the grill using this method. Cut the base of the stem off each sprout and discard. Find the thickest part of the Brussels sprout and cut each in half. Similar to the other vegetables, cover with your oil and garlic seasoning. Skew them with your metal skewers so that the flat side faces down. This will ensure even cooking. Skew as many as you can fit on a skewer and grill on both sides until done, around 5 minutes per side.