Mom Always Said to Eat Your Greens
We want to know: what's your memory of having to eat your greens as a kid? We took a poll at KUDU HQ and got a lot of mixed responses.
Our research revealed there were too many sad memories of overcooked bland vegetables (sorry for bringing back PTSD!). Some reported memories of veggies cooked in butter and covered in cheese, with the minority who said greens were a big part and positive memory of their childhood and still enjoy eating green today.
Today, vegetarianism, veganism, and the plant-based life are all pretty normal, and the health benefits are undeniable.
When it comes to plants, flavor and your cooking execution make all the difference. Whether you're vegetarian, vegan, or trying to incorporate more veg into your diet, we've put together some of our favorite green grilled recipes. Prepare for a taste explosion with flavorful, smoky, crunchy, slightly charred, and caramelized healthy deliciousness. Mom would be proud!
Ingredients
- 1 bunch broccolini
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 lemon halved
- Red Pepper flakes for garnish (optional)
- Shaved parmesan for garnish (optional)
Method
- Preheat the grill to medium-high heat.
- In a large bowl, combine the broccolini, olive oil, balsamic vinegar, salt, and pepper, and squeeze in the juice of half a lemon.
- Use your hands to toss everything together until the broccolini is well coated.
- Grill the broccolini, turning it often while squeezing over the remaining half lemon. Grill until the stalks are tender-crisp and the tops are browned and caramelized.
- Before serving, you can top the cooked broccolini with red pepper flakes and/or shaved parmesan.
Grilled Asparagus
Ingredients
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
- lemon wedges
Method
- Preheat the grill to medium-high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Cook asparagus on the preheated grill, turning often until lightly charred and fork-tender, about 3 to 5 minutes.
- Add a squeeze of lemon over the asparagus before serving.
Ingredients
Pistachio Pesto
- ½ cup shelled, salted pistachios
- 1 cup loosely-packed fresh basil leaves
- ¼ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 clove garlic
- ½ cup shredded parmesan cheese
- 1 tablespoon lemon juice
- 2-4 tablespoons extra virgin olive oil
Grilled Green Beans
- 1 pound fresh green beans (trimmed)
- 1 tablespoon extra virgin olive oil
Method
- Preheat the grill to medium-high heat.
- Add the pistachios, basil leaves, salt, pepper, and garlic clove in a food processor. Pulse until crumbly. Add the parmesan cheese, lemon zest, and juice and pulse until it becomes fine crumbs, uniform in shape. Drizzle in olive oil (2-4 tablespoons) while pulsing until the consistency is a thin paste. Taste and adjust seasoning, then set aside.
- In a bowl, mix the green beans with the olive oil.
- Place the green beans directly on the grill grates and grill for about 4 to 5 minutes per side (8 to 10 minutes total) until charred and tender.
- Remove the beans from the grill, pour them into a serving dish, toss with pesto and serve immediately.
Grilled Zucchini
Ingredients
- 2 medium zucchini, about 8 oz each, sliced 1/4 inch thick
- 1 tbsp olive oil, extra virgin
- 1 tbsp red wine vinegar
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp garlic powder
- Kosher salt
- Freshly ground black pepper
Method
- Preheat the grill to medium-high heat.
- In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder—season with salt and black pepper, to taste.
- Make sure your grill grate is clean.
- Place zucchini on the grill and cook for 2 to 3 minutes or until slightly charred. Flip and continue cooking for another 2 to 3 minutes or until slightly charred.
- When the zucchini is tender, remove it from heat, taste for salt, adjust as needed, and serve immediately.
