In the summertime, getting in your daily dose of vegetables doesn’t have to be a chore. The easiest and most delicious way to cook your greens (and purples, reds, yellows…) this season is to pop them on the grill.
Vegetables are packed with antioxidants, fiber and folate, among other nutrients. We love roasting, sautéing or eating them raw, but there’s something to be said for vegetables that are charred to perfection on the grill and seasoned just right.
“These easy weeknight dishes are flavorful and delicious options reminiscent of the relaxing and carefree days of summer,” says Helen Sperber, a registered dietitian nutritionist who practices in Englewood, “And they can be ready in minutes!”
Serve these two grilled vegetable recipes for artichokes and corn alongside your burgers, hot dogs, steaks and salmon, or keep the meal meat-free with a side salad and tofu or plant-based “meat.”
GRILLED ARTICHOKES WITH GARLIC & LEMON BUTTER
Yields 4 servings
Ingredients:
2 large artichokes
2 lemons
2 cloves of garlic, minced
cracked black pepper
¼ cup olive oil
¼ cup plain Greek yogurt
¼ cup mayo
1 Tbs. lemon juice
1 clove garlic, minced
kosher salt, to taste
Directions:
Halve the artichokes. Using a tablespoon or other large metal spoon, scrape the fuzzy choke and purple leaves out and carefully shave the tough outer layer of the stem off.
Lay the artichoke halves on a baking sheet, cut side up. Rub them with a bit of the olive oil and press the 2 cloves of the minced garlic between the leaves. Squeeze the juice of both lemons, reserving 1 tablespoon for the sauce, into a bowl (save the lemon rinds) with the rest of the olive oil, salt and pepper. Toss the halves in the olive oil/lemon mixture.
Meanwhile, place the ingredients for the sauce in a food processor and blend until smooth. Remove to a small bowl and place in the refrigerator to allow the flavors to meld.
Preheat your grill to medium heat.
Place a large pot of water on the stove to boil. Once it boils add salt and the lemon rinds. Place the artichoke halves into the pot and boil for 20 minutes. Remove from the water, drain and place back on the baking sheet.
Place the artichoke halves on the grill cut side down and grill, basting with the remaining olive oil mixture. Turn artichoke halves every 5 minutes until they begin to char. Remove from the grill. Top with the sauce.
GRILLED CORN WITH COJIBA CHEESE AND LIME
Yields 4 servings
Ingredients:
4 ears corn
2 Tbs. reduced-fat mayonnaise
1 Tb. fresh lime juice
⅛ tsp. chili powder
2 oz. crumbled cojiba cheese
Directions:
Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning until kernels are charred in spots, 10 to 15 minutes.
Combine reduced-fat mayonnaise, lime juice and chili powder; brush on cooked corn. Dust with crumbled cojiba cheese. Season.
Tell us your favorite grilled veggies recipe on Instagram @njhomemag, and grab your copy of the brand-new summer ‘23 issue of NJ HOME, out now.