Discussion Board

Summer is upon us and grills are on the deck ready to go. Can you share the vegetables you grill, recipe etc? Please post short recipe as you may not be simply grilling raw vegetables, you may be using spices, dip, marinating it. In order to get the same flavor and taste, it will be helpful to know the recipe. Most online videos use olive oil but I'm sure McDougallers know how to grill low fat, without oil etc.

Broccoli, asparagus, onions, mushrooms, squash, potatoes, peppers, corn, turnips, carrots.

I used to brush oil on the veggies, but I have cut that back to oil spray, like Pam. I spray it on the grill to try to minimize sticking. The corn can be grilled with the shuck on, just don't put it directly over the fire. I like to precook the potatoes to cut down on the cooking time on the grill.

I grill everything. The best would be asparagus - just stick it straight on the grill, no oil, but add some salt and pepper. It is soo good.

Another favorite I've discovered is poblano peppers. Just tried this a couple weeks ago. Just stick the entire poblano on the grill, no seasonings or oil. Flip it as necessary until it has black spots. Take it off, and you can tear off the stem and then it'll be cooked just perfectly so you can just tear it into strips and use it on a veggie burger or alone. It's reeally good on a veggie burger (i used boca) with pico de gallo and jalapenos on a whole grain bun.

Pam is NOT on the McDougall plan.

Maybe she should be...ha ha...Pam is 100%fat...but don't tell her I said that...

You may want to check the ingredient list in Pam. There isn't just oil in that can. Avoid it like the plague!

I cut my veggies into chunks and put them on skewers. You can soak the veggies first in orange or pineapple juice with a little Braggs Aminos and some spices.

Kris

I have a large non-stick skillet with holes in the bottom made especially for grilling on an open grill outdoors. Favorite things to grill are of course seasoned potatoes, but also zuchinni and yellow crooked neck squash with or without onions. I also cut fresh brussel sprouts in half and grill them. Haven't tried grilling eggplant, but think I will try it this summer. May also try beets. I have also heard that fresh pineapple can be grilled. Heck, I might even try sliced apples! I also grill corn with shucks on them all the time. They come out great. Here's a link to a skillet like I have:

http://images.search.yahoo.com/images/v ... =yfp-t-521

p.s. If you can find the kind of skillet I am talking about it is well worth the money and keeps the food from sticking to your grill. Also use a spatula and flip the veggies several times while cooking. It's just like sauteeing on a skillet on your stove indoors.

When we had a outdoor bbg grill, I used to do veggies in a pan that had holes in it like this skillet above, but my pan was more like a square wok. It had higher sides. If I recall correctly, I bought it at Fry's (Kroger), but I imagine something similar could be found this time of year at other stores featuring seasonal bbq/grilling stuff. I often did grilled veggies for teriyaki in that pan: onions, bell peppers, summer squash, and mushrooms.

I see this one at Cabela's http://www.cabelas.com/barbeque-grills- ... adType=pla

Amazon has this one that looks like what I had http://www.amazon.com/Charcoal-Companio ... B000LZ3F38

If you do a google search for "bbq wok" you'll get many options.

Are you guys able to put skillet or bbq wok inside the gas grill and close the lid or you have to cook it with grill cover open?

It depends on your grill. I think it's better if you're able to close the pan in grill for periods of time.

I have a gas grill, although I turn the heat down to the lowest setting and set the veggies on periphery, they seem to burn. Any ideas? Any accessories you can buy to raise the food as it seems even on the low setting the heat is still too much? Any ideas? Can you wrap them in aluminum sheet? Any danger of aluminum getting in food?