Experts are increasingly encouraging us to increase the make plants a greater part of our diet. Doing so is good for our health and the environment. Well, here is a great combo – veggies on the grill. Cook the veggies on the grill to add the smoky grill flavor, you will be amazed at how much the plants pickup.

Hope the examples below entice you and get you started. Also, if you have favorites please share them in the comments section.

Grilled Polenta with Tomatos

Grilled Polenta with Tomatos
Grilled Polenta with Tomatoes
Grilled Tomatoes
Grilled Tomatoes
Rosemary
Rosemary
Olive Oil
Olive Oil
Grilled Polenta Slices
Grilled Polenta Slices

Recipe Inspiration: Guy Fieri/Food Network

Our Notes: Liberally brush the polenta with garlic infused olive oil to get great grill marks, crispy up the polenta and the absorption of the smoky flavor. Roast halved tomatoes then add your favorite herbs to make a complimentary sauce. We add a couple of chopped black olives to add more punch to the sauce.

Mexican Style Grilled Corn

Grilled Corn
Grilled Corn
Corn Toppings
Corn Toppings
Topping the Cor
Topping the Corn

Recipe Inspiration: Mexican Style Grilled Corn

Our Notes: Keep turning the corn to get some nice brown color on some of the kernels. We thought the corn husks made a nice way to assemble the ingredients for the baste.

Teriyaki Cabbage

Teriyaki Cabbage
Grilled Teriyaki Cabbage
Teriyaki Sauce
Teriyaki Sauce
Basted Cabbage Slices
Basted Cabbage
Grilled Cabbage
Grilled Cabbage

Recipe Inspiration: Mark Bittman

Our Notes: Make sure to select a firm cabbage for the slices so it stays together on the grill. It is definitely worth make the teriyaki sauce in the recipe. The use of mirin makes for a big improvement over most bottle teriyaki sauce.

Grilled Asparagus and Lemons

Asparagus and Lemons
Asparagus and Lemons
Lemons and sauce
Lemons and sauce

Recipe Inspiration: We have been grilling asparagus various ways over the years and this is one of our favorites. We mix a little olive oil with a couple of dashes of soy sauce and pour it over the asparagus as it grills. At the same time we grill halved lemons to enhance their flavor.

Curried Yams

Curried Yams and Lemons
Curried Yams and Lemons
Sliced Yams
Sliced Yams
Yams on the Grill
Yams on the Grill
Currying the Yams
Currying the Yams

Recipe Inspiration: Mark Bittman

Our Notes: You could use just curry powder but the addition of cumin and coriander add a lot of flavor. We also added a dash of cayenne to add a little punch.

Grilled Avocados

Grilled and Stuffed Avocados
Grilled and Stuffed Avocados
Prep'ng the Avocados
Prep'ng the Avocados
Avocados on the Grill
Avocados on the Grill

Recipe Inspiration: California Avocados

Our Notes: Don’t be afraid to leave the avocados on the grill until they be grill marks and are warmed. We were initially worried about over cooking them. Go crazy with the stuffings.

Stuffed Peppers

Grilled Stuffed Peppers
Grilled Stuffed Peppers
Peppers and Stuffing
Peppers and Stuffing

Recipe Inspiration: Cheese-Stuffed Grilled Peppers

Our Notes: We used milder pepper and added some red pepper flakes to the cheese to heat things up.

Grilled Long Beans and Tofu

Grilled Long Beans and Tofu
Grilled Long Beans and Tofu
Grilled Long Beans
Grilled Long Beans
Grilling Tofu
Grilling Tofu
Marinating Tofu
Marinating Tofu

Recipe Inspiration: Martha Rose Shulman

Our Notes: This was the first time we grilled tofu – wow what a great surprise. This recipe is great but since the tofu absorbs so much flavor we will be experimenting with other marinates. We thought grilled long-beans would make a nice complement and were right. Put them on the grill until they start to blister a little.