Chatelaine Kitchen

3 vegetables you didn't know you could grill

Try a little something different on the barbecue this weekend.

Grilled romaine, cauliflower and green onion.

Grilled romaine, cauliflower and green onion. (Photo, Roberto Caruso.)

When it’s finally time to fire up the grill, the usual suspects like corn, peppers, zucchini or asparagus can hog the spotlight. But these three veggies deserve a little grill-time of their own this season (we can’t get over how well they work on the BBQ):

1. Romaine.

This nutritious, fibre-rich leafy green can hold its own against the grill, and is perfect for those bored with standard side salads.

How to BBQ
Cut in half lengthwise. Oil grill. With lid open, barbecue lettuce, cut side down, until grill marks form on the underside, 1 to 2 min.

Try it: Grilled caesar salad.


2. Cauliflower.

This versatile vegetable can be turned into faux alfredo sauce, gluten-free pizza crust, and even a creamy hummus. But for summer, we wanted to highlight it in all it’s simple glory — so we threw it on the grill to get those golden (and delicious) char marks.

How to BBQ
Cut into large florets. Toss with olive oil, lemon juice, salt and pepper. Thread onto soaked skewers and grill, lid open, until tender and charred, 2 to 3 min per side.


3. Green onions.

This popular allium can also hold its own in the heat. A light char softens the flavour while giving each stalk a more tender texture.

How to BBQ
Toss three bunches green onions, trimmed, with oil and salt in a large bowl until coated. Grill, with lid open, until tender and charred, 2 to 3 min per side.

Try it: Spring onion and grilled chicken salad.

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