We most often grill meats like chicken, pork and beef. But aside from these and seafoods, vegetables. This is very popular in Greek cooking. Hence, for people who value their health and would like to try new variations in what they eat, try to grill vegetables in your next meal.

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Vegetables are more delicate compared to meat that it is more easily cooked in just a few minutes. It does not contain fats so it is very healthy to eat. Make sure to clean the grill carefully first and oil it a little before you put the vegetables. The oil will prevent the food from sticking to the grill and fall apart when you pick it up.

Scrape off excess burnt foods that stuck to the surface of the grill from previous cooking using a heavy-duty wire brush while it is still hot. After this, get a paper towel and fold it into a small square and soak it with vegetable oil. Then, use a long-handled barbecue tong to grab it and rub vigorously on it.

Making Vegetable Sandwiches

Since any type of vegetable is excellent for grilling, you can also make great-tasting sandwiches from them. In fact, Focaccia bread with grilled vegetables and goat cheese is everyone’s favorite. Another option is to serve it with pita bread and tzatziki sauce.

When making grilled vegetable sandwiches, it is best that you cut them into thin slices lengthwise. This is best for eggplants and zucchinis. For peppers, tomatoes and onions, cut them into thick rings. You can also use asparagus. You can leave spears as a whole but have them perpendicularly positioned on the grill grates.

Grilled Vegetable Sandwich

Ingredients are 1 yellow bell pepper, 1 small zucchini, 4 up to 5 large-sized sliced fresh mushrooms, ¼ teaspoon salt, 1 medium-sized sliced tomato, ¼ teaspoon black pepper, 2 tablespoon vegetable cream cheese, dried basil, a few leaves of spinach and 4 slices of lightly toasted bread.

Procedure:

In a lengthwise manner, cut the zucchini into 4 slices that are ¼-inch thick. Pepper should be cut in fourths with the seeds removed. Each side of the zucchini, mushroom and pepper should be coated with cooking spray.

Put the peppers and zucchini on the broiler pan or grill rack coated with cooking spray. You need to broil this for about 3 up to 4 minutes for each side until it becomes tender. Add in the mushrooms and broil it again for another 1 up to 2 minutes. Take this out of the grill and sprinkle it with pepper, salt as well as sweet basil leaves.


On the toast, spread some cream cheese. Layer the pepper, zucchini, tomato and mushrooms on the two slices of toast. You can also add Spinach. Put the remaining toast slices on top and cut the sandwiches in half.

Grilled Portabella Mozzarella Vegetarian Sandwich

Ingredients are 2 large, golf ball-sized fresh mozzarella cheese balls, 4 sesame seed buns, 2 slices of portabella mushrooms (horizontally cut in half), 2 tablespoon balsamic vinegar, 1 large-sized red bell pepper (sliced to 4 long pcs.), 2 teaspoons olive oil, 1 tablespoon fresh chives (chopped), 2 tablespoon dried basil and onions, alfalfa sprouts or your favorite vegetable (optional).

Procedure:

Combine oil, cheese, basil, vinegar and chives in a blender. Blend everything smoothly and set aside.

Broil or grill the mushrooms, giving it 3 minutes for each side or until it becomes tender. Grill unpeeled peppers until they become tender also, approximately 5 minutes per side. It is done when the skin becomes light brown and wrinkled.

Put the buns on the grill and slightly toast it. At the bottom part of each bum evenly spread the Mozzarella mixture. Cover this with red pepper as well as mushroom slices and serve them immediately.

Grilled Mediterranean Vegetable Sandwich

Ingredients are 2 red bell peppers, 1 eggplant (sliced to strips), 2 tablespoons of olive oil (divided), 3 crushed garlic cloves, 2 sliced Portobello mushrooms, 1 loaf Focaccia bread (1 pound) and 4 tablespoons of mayonnaise.

Procedure:

Preheat the oven to 200oC or 400oF.

Brush the red bell peppers and eggplant with 1 tablespoon of olive oil. You can add more, if necessary. This is actually dependent o the vegetable’s size. Place this on your baking sheet and roast it in the preheated oven. Make sure you roast the eggplant until it becomes tender. This will take about 25 minutes. At the same time, roast the peppers until they become black. After this, you can remove them from the oven and set them aside to cool down.

Heat 1 tablespoon of olive oil. Saute the mushrooms until they become tender. Stir the crushed garlic into the mayonnaise. Slice in half the Focaccia in a lengthwise manner. Spread the mayonnaise mixture on either 1 or both halves.

Peel off the cooled peppers, core it and slice it. On the Focaccia, arrange the peppers, eggplant and mushrooms. Place your sandwich in a plastic wrap, put a cutting board over it and weigh it down using some canned foods. Let the sandwich sit for about 2 hours, slice it and serve.