Grilling is a healthy way to prepare vegetables while enhancing their natural flavors. If the weather isn’t permitting you to grill outdoors, you don’t have to wait until the next sunny day to prepare the produce the way you would like. Stove-top grill pans are heavy, grooved pans that allow you to grill on your stove without having to worry about charcoal, propane or uncooperative weather conditions.
- Stove-top grill pan
- Cooking spray
Boil asparagus, potatoes and carrots for two to three minutes before grilling.
Wash the assortment of vegetables under cool running water, discarding any that are bruised or damaged.
Chop the vegetables into pieces, discarding tough ends and stems.
Soak the chopped vegetables in a bowl of cold water for about 10 to 15 minutes. This helps to keep them moist and prevent them from drying out on the grill.
Preheat the stove-top grill to a medium-high heat while the vegetables are soaking.
Spray the grill with a light coating of nonstick cooking spray before placing the vegetables onto it.
Turn the vegetables over occasionally while they are cooking with a spatula. Vegetables can be coated with vegetable or olive oil, but it isn’t necessary if you are striving to make this as healthy as possible.
Grill the vegetables for 10 minutes, checking them for tenderness with a fork. Remove the vegetables from the grill and season to taste when they are tender yet firm.
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Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.