I grew up on overcooked, flavorless, canned vegetables. And I hated them. To this day, I still marvel at how delicious grilled or roasted fresh veggies can be and how much I adore them. I can (and have quite often) eaten a plate of grilled vegetables as a meal. So good.
Grilling or roasting vegetables seems to concentrate the flavors, bring out their sweetness, and maintains a tender-crisp texture. By playing with different herbs, spices, and oils, you can change the flavor profiles a bit and keep the vegetables interesting.
My latest favorite is coating vegetables in olive oil, a bit of balsamic vinegar to bring out their sweetness, tons of garlic, and fresh rosemary for amazing flavor.
VARIATIONS ON THIS EASY GRILLED SIDE DISH
Use your favorite vegetables – zucchini, squash, cauliflower, eggplant, onions, bell peppers. Experiment and enjoy the process. Then add the flavors.
Go Italian by adding garlic, oregano, basil, and a sprinkle of parmesan cheese before serving.
Like the flavors of Greece? A sprinkle of Greek seasoning, lots of lemon zest and juice, and crumbled feta cheese will transport your tastebuds.
How about Moroccan flavors? Add a bit of cilantro, cumin, cinnamon, and turmeric. A sprinkle of orange zest and juice, a few raisins, and pine nuts give an exotic flair.