How To Grill Vegetables Without A Grill
A stove top grill pan is a great way to cook veggies and fruits indoors in the comfort of your kitchen. Learn how to grill vegetables without a grill.
Servings: 4
Ingredients
For spice mix
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For vegetables
- corn, shucked
- zucchini, cut lengthwise into 1/4-inch-thick slices
- yellow squash, cut lengthwise into 1/4-inch-thick slices
- Medium to large tomatoes, cut 1/4-inch-thick slices
- bell peppers, cut into 3-inch wide strips
- Olive oil
Instructions
- Preheat a grill pan on the stove over medium high heat for 4-5 minutes.
- In a small bowl, combine the cumin, paprika, red pepper flakes, salt and pepper
- Toss the vegetables in olive oil and the spice mix.
- To know if the grill pan is hot enough, flick a little water on it. The water should sizzle and steam on contact.
- Start by grilling a zucchini or squash slice or a pepper to test the temperature of the pan.
- Adjust the heat of the burner as necessary.
- Continue grilling the vegetables, making sure not to crowd the pan
- Suggested grilling times: Corn: Grill the corn turning as you see grill marks on the cob, about 10-12 minutes.
- Zucchini and yellow squash: Grill the zucchini and squash about 3-4 minutes per side until grill marks appear.
- Bell peppers and tomatoes: Grill the peppers and tomatoes about 2-3 minutes per side until grill marks appear.
Notes
Overall cooking time depends on type and quantity and vegetables.
Nutrition
Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 598mg | Potassium: 801mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2899IU | Vitamin C: 119mg | Calcium: 47mg | Iron: 2mg