George Foreman Cooking Blog

Harvest Cooking

Cooking delicious vegetable dishes with George Foreman®

In the world of grilling, many people think the only place for vegetables is topping their burger. Popular opinion tries to tell us meat is the king of all things grilled. With some of our own favorite grilled dishes mainly veggie-based, we at George Foreman® would beg to differ. So, in the spirit of the fall harvest, we bring you a salute to all things vegetable for your grill.

When it comes to grilled vegetables, there’s a world of possibilities to make your mouth water. From the delicious taste of fresh vegetables straight off the grill, to delectable dishes where grilled veggies are a key ingredient, there’s a variety of ways you can use your grill to incorporate more of those daily servings you’re probably lacking.

Why vegetables? Well, besides providing a tasty break from your everyday meat, fish and poultry, fresh vegetables are some of the best sources of the vitamins, nutrients and minerals you need in your daily diet (read more in the Veggie Bible article in this issue). You get more of what your body needs in a natural way, which makes you feel better and gives you more energy to tackle an active, busy lifestyle.

Hot Off the Grill

From fresh asparagus to portabella mushrooms, some vegetables taste phenomenal straight off the grill. If you’re in the mood for a different taste and texture to your standard daily menu, try doing grilled eggplant for dinner one night on a bed of wild or jasmine rice – extremely healthy and intensely flavorful. For a great meal addition to any protein, you can also try thickly slicing up some tomatoes and grilling them up for a tasty side dish.

Marinade a Masterpiece

Vegetables work much like their protein counterparts in the grilling world – you can grill dry to bring out the pure flavor of the vegetable or use marinades to compliment it. Various kinds of vinegar, honey, soy, sesame and garlic are just some of the wide range of marinade components you can add to vegetables to enhance their flavor. When using marinades on vegetables, you only need to allow the marinade to work for about 1 – 3 hours on average.

Grilled Veggie Café

If you’re in the mood for something light, try grilling up your favorite vegetables and then adding them to a sandwich or salad. An assortment of grilled vegetables work great in a refreshing pasta salad or you can make a main course salad mixing fresh greens and hot grilled vegetables.

You can also use grilled veggies in sandwiches, either combined with sliced meat or all by themselves with a fresh slice of cheese. If you truly want to make the sandwich something special in your menu, you can even throw it back on the grill for a quick and easy vegetable Panini.

Bring Out the Bake Pan

From grilled vegetable bakes to ratatouille, casseroles and more, grilled vegetables provide baked dishes with a unique flavor and good texture. If you have a George Foreman® Grill model that includes a griddle or bake plate, such as the 360 Grill™ or Kitchen Bistro™ Grill, you can even skip your oven and make the baked dishes, themselves on the grill. Simply grill your vegetables first, let the plates cool down, then switch to the bake plate and finish the dish.

For a great meal using your George Foreman® Grill with a bake pan, look at this recipe from the George Foreman® Healthy Cooking Blog.

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