Pan grilled vegetables

We love vegetables but got tired of steamed.  G struggles with obesity so lovely, cheesy casseroles are out as well as rich sauces and butter.

What to do?  Pan grill!

G's favorite is asparagus and Brussels sprouts. 

Snap the wood stems of the asparagus.  Cut the stem off of the Brussels sprouts and half or quarter length wise depending on the size of the sprouts.  Season with sea salt, fresh ground pepper, the zest of a small lemon, 2 tbsps. lemon juice and enough extra virgin olive oil to coat the veggies and have some puddle on the dish.  Heat a heavy, non-reactive skillet to medium high.  Add your veggies and all of the oil.  Toss frequently until you have a "char" on the skin - 5 to 7 minutes.  Remove from heat and serve.

I also pan grill broccoli and cauliflower.  Make sure to cut in uniform size pieces.  Zucchini cut into thick slices on the mandolin is also great pan grilled - don't over cook.

Love garden veggies pan grilled.

Elizabeth

This sounds fantastic! I'm a vegetarian with a vegan bent, so I'm with you on trying to avoid cheesy dishes even though it's for a different reason. I will give this a try! Are there other veggies you have tried this with?

We do veggie stir fry cooking in a wok. I use just a couple of tablespoons of coconut oil which works better than olive oil in high heat cooking. Not sure if that is the same as pan frying.

That's good to know! I have a jar of coconut oil that I used last fall to bake the sweet potatoes from the farmer's market. That was yummy but still have a bunch left in that jar.