Grilled vegetables are the perfect choice for an outdoor garden.
They can be used as a salad, a dip, or even as a filling for a meatball soup.
If you’re cooking a lot of meatballs for a dinner party, try grilling a griddled meatball with some diced tomatoes, spinach, or other vegetables to add flavor.
Grilled veggies also can be cooked in your crockpot.
And if you don’t have a crock pot, use an oven safe grill.
This is also an option for those with a griddle.
This will let you grill up a large quantity of vegetables for a slow cooking, quick meal.
Grilling is a great way to incorporate vegetables into a meal that includes meat.
You can use them to make pasta, a salad or to make vegetables in an Instant Pot or Pressure Cooker.
Vegetable recipes and more in the Fall Vegetable Recipes and More series.
Griddle grilling For the best grilling results, try a gridded griddle over a large skillet.
This allows you to grill the vegetables without the need for an electric griddle or a grill pan.
Place the vegetables in the griddle and cook on high for about two minutes.
The vegetables will soften and brown as they cook.
As they cook, they’ll absorb all of the liquid and become soft and juicy.
The juices will release from the vegetables and be transferred to a serving platter.
For more easy grilling options, use the Instant Pot to cook vegetables or use a grilling basket.
If using a basket, put the vegetables on a plate and let them cook for several minutes before serving.
Grills are great for grilling meat and poultry.
They have a large cooking surface, easy to clean, and don’t need any help with seasoning.
They’re also great for using as a base for vegetables.
You’ll find many of the best recipes in our Fall Vegetables and More Vegetable Grilling Series.