Learn how to make grilled romaine lettuce and grill any type of green leafy vegetables for a summer delicacy.

Outdoor grilling is a natural celebration of the season. Most of us, however, don’t think outside the box when it comes to the potential of the grill. It can do so much more than char a steak to smoky perfection. In fact, it performs wonders on none other than leafy green vegetables. Yes, grilled greens are a thing and are most certainly worthy of your attention. Tonight, instead of opting for a green leafy salad bowl, try grilled romaine or other greens  instead. Here’s a step-by-step guide on how to grill vegetables of the leafy persuasion without fail, each and every time.

How to Make Grilled Romaine and Other Grilled Green Leafy Veggies

1. Heat up the grill.
2. Pick a green leaf vegetable. If you are using a thicker, more stable green leaf, such as collard greens, kale, Swiss chard, or romaine, you don’t need extra tools. The leaves can be placed directly onto the grill, away from the flame. If you are grilling smaller, frailer green leaves, such as spinach or any variety that is chopped, you will need a wire rack or a colander bowl with small holes to hold them so that they don’t fall through the grill.
3. Season greens with salt, pepper, and whatever  seasoning you’d like. Drizzle very lightly with olive oil.
4. Cover the grill or the colander in which the greens may be. This will help the green leaves to retain an iconic smoky flavor. After a few minutes, open the grill or lid of the bowl and toss with tongs. Continue to cover and toss the greens until they are wilted and tender.
5. Remove the green leaf vegetables from the grill. Season with salt and pepper, drizzle olive oil, and squirt with fresh lemon juice prior to serving.

How to Eat Grilled Romaine and Other Green Leaf Veggies

There are many ways to enjoy grilled greens. They add a unique smoky flavor to your dishes and because they are cooked, offer more comfort than raw greens. Serving the grilled greens as a side dish is a great go-to way to enjoy them in all their authenticity. I like to add them as another layer in thick sandwiches, such as in this black bean and quinoa-based veggie burger. I also often add grilled greens to my dips for extra nutrition, such as to this avocado hummus recipe, these sorrel and basil and celery recipes, or this black bean dip. Grilled greens also mix well into raw salads and marinara and alfredo sauces for pasta. Enjoy!

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Grilled romaine image via Another Pint Please

The post How to Make Grilled Romaine (and Other Leafy Greens): When a Raw Salad Just Won’t Cut It appeared first on EcoSalon.

You don’t have to be a meat lover to enjoy grilling season. For all the meat that finds its way onto the grill, the true stars of grilling season are the vegetables. They don’t require much fuss and result in a delicious side dish or, oftentimes, main dish. But not all vegetables were made for grilling – only the strongest survive.

Here are the best vegetables to grill this summer:

1. Eggplant

Eggplants are so underrated. They are unique in that they absorb flavor like a sponge, unlike many other vegetables. On the grill, eggplant takes on an even more unique character and texture – the kind you’re mouth will forever water just thinking about.

2. Corn

This summer staple – corn – is one of (if not THE) best vegetable to throw on the grill. Grilling brings out it’s natural sweetness. All you need is a dash of salt and garlic butter and you’ve got yourself the best grilled eats.

3. Bell Peppers

Grilled bell peppers are a surefire hit on a kabob stick or as is, as a side dish among other grilled veggies. To get rid of the skin, grill whole bell peppers until blackened and place them in a close paper bag until they cool. Once cool, rub off the skin – it should peel off easily!

4. Portobello Mushrooms

Unlike many other mushrooms, which can be delicate or simply too small to handle the grill, Portobello mushrooms hold their shape. In fact, the vegetable takes on a steak-like aroma and texture. For all the vegetarians out there, simply marinade Portobello mushrooms with spices and condiments like cumin, cardamom, chili powder, soy sauce and/or Worcestershire sauce as well as olive oil and then grill away to veg-burger perfection.

5. Onions

There is nothing quite as delicious as grilled onions. Grilling brings out the onion’s natural sweetness and caramelizes the vegetable while still keeping it sturdy and complementary to many a main dish.

6. Zucchini

This sturdy vegetable is reminiscent of summer and while it is a relative bore when eaten raw, it flavors truly shine when grilled. All it needs is a little olive oil, salt and pepper and you’ve got yourself a grilled veggie that sells itself. Or you can get more gourmet, with a cilantro lime dressing.

7. Asparagus

Asparagus is delicious no matter how you cook it, but especially appetizing when grilled. Choose thicker asparagus spears to avoid them slipping through the grates. Sprinkle with grated parmesan, black pepper and sea salt when fresh off the grill and still piping hot!

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Grilled Vegetables from Shutterstock

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A gyro is a Greek dish of lamb roasted on a vertical spit. Since Greek-style spice blends really pack a flavor punch, you won’t miss the meat with this all-vegetable spin on the traditional dish. This medley of brightly colored vegetables offers an abundance of vitamins and minerals and looks beautiful when served buffet style. If you don’t have access to a grill, you can also use a stove-top grill pan for this simple, satisfying gyros recipe.

Grilled Vegetable Gyros Recipe with Cucumber-Mint Sauce

serves 4–6

Ingredients

2 tsp salt
2 tsp chili powder
1 tsp each ground cumin, garlic powder, dried oregano, and dried thyme
1⁄2 tsp ground cinnamon
1 zucchini, halved lengthwise and thinly sliced
1 red pepper, seeds and ribs removed, and sliced
1 yellow pepper, seeds and ribs removed, and sliced
1 yellow onion, halved and thinly sliced
1⁄2 lb (250 g) mushrooms, halved
2 Tbsp olive oil

for the cucumber mint-sauce

2 cups (16 oz/500 g) plain Greek yogurt
1 cucumber, peeled, seeded and chopped
2 cloves garlic
2 Tbsp chopped fresh mint
2 Tbsp fresh lemon juice
Salt and freshly ground pepper
6 whole-wheat pitas, cut in half and split open to form pockets

Directions

Combine the salt, chili powder, cumin, garlic powder, oregano, thyme, and cinnamon in a large bowl. Add the zucchini, peppers, onion, mushrooms, and the oil and toss to combine. Set aside.

To make the sauce, in a food processor, combine the yogurt, cucumber, garlic, mint, and lemon juice and process until smooth. Season with salt and pepper and set aside.

Prepare a grill for direct-heat cooking over high heat. Place the reserved vegetables in a grill basket and place on the grill. Cook, stirring occasionally, until the vegetables are fork-tender and browned all over, about 12 minutes.

Divide the vegetables among the pita pockets and drizzle with a generous helping of the sauce. Serve, passing extra sauce at the table.

Recipe courtesy of “Healthy Dish of the Day”, by Kate McMillan, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2014). 

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