Cooking with Oil – Grilled Vegetables with Olive Oil

This grilled vegetables recipe is simple and delicious and incorporates 2 of my favorite vegetables. Eat as it is or with a healthy hummus dip or tahini dressing. Grill on the stovetop or outdoor grill for a refreshing and healthy side.

So I’ve taken a break from my salad kick for a bit to focus on other ways to incorporate even more veggies in my fitness challenge diet since everything doesn’t work in a salad (for me anyway).

I started looking into grilled vegetables, nutrient content, and if it would affect the taste negatively.

I came across a grilled zucchini recipe HERE, one thing led to another and I decided to start with carrots and cucumbers.

Carrots and cucumbers are my favorite vegetables and I eat them raw with hummus a lot of the time.

Carrots are full of beta-carotene, vitamin C, and other great nutrients for hair health while cucumbers contain a good amount of vitamin K.

I went into more detail about the goodness of beta-carotene in this earlier article.

I live in an apartment so all my grilling is done indoors on my favorite stovetop grill pan, similar to the Lodge Cast Iron Grill.

Cast Iron Reversible Grill/Griddle

For the grilled vegetable recipe, you will need the following ingredients:-

• 1 – 2 medium-sized carrots
• 1 – 2 medium-sized cucumbers or 1 large cucumber
• Spice mix – I use black pepper, cajun spice rub, sea salt, ginger powder, and garlic powder.
• Extra virgin olive oil for marinating the vegetables
• Cilantro for garnishing (optional)
• Sesame seeds for garnishing (optional)

How to Make Grilled Vegetables

Clean and cut the carrot and cucumbers evenly then place in a bowl.

Then mix the spices and olive oil together with the spices and pour into the bowl with the vegetables. Toss until evenly coated and set aside for 20 – 30 minutes. 

Pre-heat the stovetop grill pan over medium heat and grill the vegetable slices on top until you have gorgeous grill marks.

This should take about 5 minutes for each side. Remove from the grill pan and serve immediately with dipping but they taste darn good on their own. 

Thes grilled vegetables also go very well with salmon and roasted chicken. 

This was my first time trying this so I started simple and plan to be a bit more adventurous next time around and probably include even more veggies. 

How to Reheat Grilled Vegetables

I just toss leftovers in a microwave for 5 minutes and they’re heated through but are still crunchy with a bit of bite.

Other vegetables you can try with this recipe include:-

• Zucchini
• Onions
• Capsicum
• Radishes
• Rutabaga
• Asparagus
• Mushrooms
• Corn
• Cherry tomatoes – these won’t end up crunchy though

Grilled Vegetables with Olive Oil

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This grilled vegetable recipe is simple and delicious and incorporates 2 of my favorite vegetables. Eat as it is or with a healthy hummus dip or tahini dressing.

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Ingredients

• 1 - 2 medium-sized carrots
• 1 - 2 medium-sized cucumbers
• ½ teaspoon of black pepper
• ½ teaspoon of Cajun spice rub
• ½ teaspoon of sea salt
• ¼ teaspoon of ginger powder
• ¼ teaspoon of garlic powder
• 2 – 3 tablespoons of extra virgin olive oil
• Cilantro for garnishing (optional)
• 1 tablespoon sesame seeds (garnishing)

Instructions

1. Clean and cut up the carrots and cucumbers into even wedges. Set aside
2. In a small bowl, mix the olive oil, black pepper, Cajun spice, sea salt, ginger powder, and garlic powder.
3. Whisk then drizzle over the vegetables. Toss vegetables until evenly coated then set aside for about ½ an hour.
4. Pre-heat the stovetop grill pan on a medium heat setting then place the veggie slices on top.
5. Cook for about 5 minutes on each side until vegetables are tender but still firm.
6. Serve immediately as a side to a main dish or a snack with some dipping.

Notes

• You can try this recipe with any other firm vegetables.
• Leftovers last in the fridge for up to 5 days.
• To reheat, place in microwave for 5 minutes.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 832mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 3g

Nutriton changes depending on what spices you use and other vegetables included.

You can play around with almost any vegetable and marinade mix. Other grilled veggie recipes I will be trying out later on:

• Balsamic-Glazed Carrots
• Grilled Vegetables
• Grilled Zucchini and Leeks with Walnuts & Herbs
• Grilled Cauliflower Steaks & Scallion