Easy Peasy Grilled Vegetables


The average cheeseburger is 750 calories and a large steak can have over 100 grams of fat. Then add potato salad and cole slaw for a whopping 700 calories (and that’s a small 1/2 cup serving of each) and you’ve got a full day’s worth of calories.

Try your favorite veggies on the grill for a tasty low-cal alternative. Everyone will be eyeing your plate this weekend!

Grilled Veggies

Easy Peasy Grilled Vegetables

A variety of your favorite vegetables (cut to maximize the surface area on the grill)
Olive oil

Chop vegetables into large pieces so that the largest surface is exposed to the grill. Coat each veggie with a thin layer of olive oil (recommend using classic olive oil instead of extra-virgin; don’t use too much, or your dripping produce could induce a flare-up of the most unappetizing variety). Season with salt and freshly ground pepper.

Fire up the grill. Cook on direct heat until vegetables reach a nice seer. (Cook times will vary depending on the density and size of the pieces). Repeat on opposite side. For thicker vegetables, like winter squash, corn, and sweet potatoes: remove to indirect heat and cook until fork tender. For small vegetables, like mushrooms, asparagus, and green beans: try using a handy-dandy grill basket (and throw in some shrimp if you’ve got it). 

Enjoy this guilt-free smorgasbord!


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