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 grilling 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 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.
- 1 medium-sized carrot
- 1 medium-sized cucumber
- 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
- 4 tablespoons of extra virgin olive oil
- Cilantro for garnishing (optional)
- Slice the carrot into 4 parts and the cucumber into smaller parts. You can make them bigger if you like. Set aside.
- In a small bowl, mix the olive oil, black pepper, Cajun spice, sea salt, ginger powder and garlic powder.
- Whisk then drizzle over the vegetables. Make sure all the veggies are covered with the marinade. Then set aside for about ½ an hour.
- Pre-heat the stovetop grill pan on a medium heat setting then place the veggie slices on top.
- I cooked for about 5 minutes on each side. You can cook for a longer or lesser time depending on your tastes.
I loved the end results. Crunchy with a smoky flavor.
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.
Below are pictures of the veggies in the marinade and after grilling. I ate them with pan-seared salmon and pine nuts.
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