Asparagus, zucchini, and onions are the oldies but goodies of the grilling scene. But that’s the problem—they’re dated. So why not try something new?
There are very few veggies that Amanda Cohen, head chef at NYC’s vegetarian restaurant Dirt Candy, hasn’t tried to grill at the eatery, from avocados (“not my favorite,” says Cohen) to baby artichokes (a seasonal treat) to lemons (a simple trick to boost lemonade’s flavor).
Her recommendation: Create a uniquely delicious salad by grilling up some dark, leafy greens like kale, spinach, collards, or Swiss chard (the blend of smoke and crispness unlocks different flavor profiles, she says) and pair them with fresh fruits and a cheese like feta.
And the grilling is a snap to do: Toss them with olive oil and salt, place over the flames, then briefly spritz the greens with water (to speed up the cooking time).
“Once you see the first wilt, flip them and cook them till they have a bit of char,” Cohen says. It takes just a minute or so: “They’ll continue to cook once you take them off the grill,” she explains, so don’t overdo it.
If you shy away from greens, cut sweet potatoes into wedges, parboil for a couple of minutes, add a bit of salt and olive oil, and grill for a savory treat.
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