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The grill gets plenty of attention for burgers, steaks, and chicken, but don’t sleep on the vegetables! Grilling vegetables adds fabulous flavor, with smoky, caramelized notes and crispy edges. So delish!
My guide to perfect grilled vegetables!
With all due respect to Grilled Salmon and Grilled Chicken Breast, I think my very favorite thing to grill isn’t a meat at all—it’s vegetables!
You know how roasting transforms veggies and makes them irresistible? Grilling does the same thing, mellowing any sharpness, caramelizing their natural sugars, and making edges and ends crispy. But the grill goes above and beyond the oven because it also adds smoky, charred flavor.
There’s a little bit of a learning curve involved so your veggies don’t fall through the grates, get stuck, or burn before they’re even tender. But once you master the tricks of the trade, you’re golden.
The Basic Rules for Grilling Vegetables
Here are my best tips for no-fail grilling:
Start with Dry Vegetables
After washing your vegetables, dry them well. Excess water creates steam, and steam means sad, mushy veggies (womp womp). Drying them is key to getting a nice char and crispy bits.
Don’t Skimp on the Oil
Okay, you don’t want a TON of oil, which will drip onto the flame and cause flare-ups. But don’t go too light on it either. The vegetables should be well-coated to keep them from sticking to the grill grates.
Cut Into Even Pieces
Uniform pieces cook at the same rate, which means they’ll all be done at the same time. If some pieces are much smaller than others, you’ll end up with a mix of burnt and undercooked vegetables.
Use Two Heat Zones
If you’re grilling a few different varieties of vegetables, it helps to have a hot side and a cooler side for your grill. Start sturdier vegetables like potatoes over higher heat to build color, then move them to the cooler side if they need extra time to finish cooking. More delicate vegetables, like asparagus, benefit from gentler heat from the start.
Season Twice
I always salt the vegetables before grilling because this draws out excess moisture and improves their texture, then after grilling, I add the rest of my seasonings: things like a squeeze of lemon or lime juice, herbs, grated Parmesan, etc. Spices like chili powder and cumin are also best added before grilling.
Understand That Vegetables Don’t All Grill the Same
Different vegetables have different amounts of moisture, sugar, and density, and this changes the grilling method:
Dense vegetables like potatoes need more cooking time.
Delicate vegetables like asparagus cook in just a few minutes.
Mushrooms shrink as they cook.
Zucchini and other summer squash cook quickly and benefit from high heat to avoid becoming watery.
Grilled Vegetable Recipes to Master
Grilled Cauliflower Steaks
Thick slices of cauliflower become beautifully caramelized on the outside while staying tender inside. They’re hearty enough to serve as a vegetarian main course or alongside grilled meats.
Check out this recipe
Grilled Portobello Mushrooms
Large portobello mushrooms absorb marinades exceptionally well and become rich, savory, and almost meaty after a few minutes on the grill. They’re perfect for sandwiches, burgers, or serving whole.
Check out this recipe
Grilled Vegetables
If you’re cooking for a crowd, a colorful platter of mixed grilled vegetables is hard to beat. Combining several vegetables gives everyone something they’ll love and creates an impressive centerpiece for any barbecue.
Check out this recipe
Grilled Corn Recipe
Few summer foods are as satisfying as sweet corn fresh off the grill. The kernels become sweeter as they cook, while the grill adds subtle smoky flavor that pairs beautifully with butter, herbs, or a sprinkle of cheese.
Check out this recipe
Grilled Zucchini with Parmesan and Herbs
Zucchini cooks quickly and develops lightly charred edges while staying tender inside. The key is giving each piece enough room on the grill so it browns instead of steaming.
Check out this recipe
Grilled Potatoes
Potatoes take a little more patience than most vegetables, but they’re well worth it. Crispy edges, creamy centers, and smoky flavor make them one of the most satisfying grilled side dishes.
Check out this recipe
Grilled Asparagus
Asparagus is one of the fastest vegetables you can grill. Just a few minutes over the heat gives it crisp-tender texture and subtle char while preserving its fresh flavor.
Hiiii! Happy Friday! What are you up to this weekend? We’re enjoying some pool time after lots of rain this week, the Pilot is home (wahoo!), and we have an NCL event. I hope that you have a fun and relaxing weekend ahead! When do your kiddos go back to school? We have a little over a week left and I can’t even believe it. Liv is going to be in HIGH SCHOOL. How?!
(this week’s gorgeous flowers from Trader Joe’s. The whole bouquet was only $15 to put together.)
It’s time for the weekly Friday Faves roundup! This is where I share some of my favorite finds from the week and around the web. I always love hearing about your faves, too, so please shout out something you’re loving in the comments section below.
7.24 Friday Faves
Fashion, beauty, random:
A trip to Orlando! We headed to Orlando last weekend to visit our friends who live in Sevilla. They’re in Florida for the month, so it was our only chance to meet up with them before school starts. The crazy thing about pilot family life is that you can decide to take a trip at the very last minute if there’s availability. We went back and forth on options and figured out we could make it happen maybe 36 hours before landing in Orlando.
(so grateful our kiddos picked each other as best buddy soulmates when they were 2 1/2 years old)
Whenever we see them, we pick up where we left off, and the girls had the BEST time together. We stayed at a hotel with an awesome pool and lazy river, did a day at Epcot, Disney Springs, dinner at Medieval Times, and just enjoyed hanging out together. It was a 5 day trip and we packed so much fun into that time; it was perfect.
Worth mentioning here that Epcot was a BLAST. We haven’t gone in years since we usually opt for Animal Kingdom or Disney World, but we thoroughly enjoyed the food, rides (Test Track and Ratatouille were amazing and the kids were obsessed with Figment), and the slower pace. It didn’t feel as busy or chaotic as the other parks, and the fireworks show was incredible.
Also, for my gluten-free friends, I have two 10/10 meal recommendations for you:
(since we booked this at the last minute, I didn’t have time to plan as well as I usually do, but I found this Instagram page and she has TONS of gf options!! I booked dining while I was lurking her page on the plane)
Chefs de France in Epcot. They were so knowledeable about gf options and brought gf bread to the table for me and P,
and the kids chocolate mousse was to diiiiieeee for.
The shaved ice in Japan is also gf and you need it. (With coconut creme on top!)
(LOLing at the fact that I put on press-on nails that lasted one day and I put them on upside down. I’m a professional as you can see)
My other rec is Sunny House on the Lake in Disney Springs. SO many of their menu options can be made gf, the vibe and food were fantastic. It was dark while we were eating but you get the idea with this GF CHEESY BREAD. AHHHHHHHH.
Loving this Xirena dress! True to size and the fabric quality is lovely.
NEW goodies from my friends at HigherDOSE! They sent me their new Healthy Hair Ritual set, including a dermal stamper, their new light-activated hair serum, and amaaaazing accupressure brush. You can stack the full routine with my favorite red light cap. Check out the new set here and use LIGHTACTIVED for a discount through tomorrow!
Read, watch, listen:
I’ve watched this way too many times.
Finished this book (devoured it on the plane) and getting into this one.
What’s your policy on bad language?? We are hard nos on it around here even though I admitedly let an F bomb slip every now and again lol.
Don’t forget to check out my roundup of Nordstrom Sale faves here!
An excellent podcast episode with two of my faves.
Fitness, health, and good eats:
The return of the famous Jennifer Aniston salad. For soccer practice nights, I’ll usually make something in advance that I can eat while P is playing. I’m eating at every single practice lol. For this one, I air fried some chicken thighs and chopped them up and served with a side of pineaple. So easy, so good, and leftovers are amazing for lunch the next day.
You don’t have to strength train a ton to see benefits.
Thank you so much for stopping by the blog today! Have an amazing weekend and I’ll see ya soon!
xoxo
Gina
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Looking for a simple high-protein meal without cooking multiple dishes? 🥗 This High Protein Chickpea Paneer Bowl is the perfect solution! Made with paneer, chickpeas, sautéed vegetables, and a delicious homemade dressing, it’s nutritious, filling, and ideal for meal prep. Enjoy it fresh or pack it for lunch.
For Protein:
1 tsp olive oil
1 cup boiled chickpeas – 1 cup (120-130gms)
100g Low Fat paneer
Salt to taste
¼ tsp turmeric powder
1 tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
1 tsp kasuri methi
For the Veggies
Carrot
Onion
Sweet corn
lettuce or any available veggies
1 tbsp vinegar (for soaking onions)
Salt (for sautéing veggies)
1 tsp oil
For the Dressing
Pudina
Coriander leaves
Garlic
2 cubes Paneer
Greek Yogurt
Basic spices
Is potassium chloride a win-win by decreasing sodium intake and increasing potassium intake?
Of all the terrible things about our diets, high dietary sodium intake—high salt intake—is the leading risk. It’s estimated to be causing millions of deaths every year, killing mainly through adverse effects on blood pressure and increased risk of stroke, heart attack, and kidney damage. Hypertension (high blood pressure) is still called the “silent and invisible killer” because it rarely causes symptoms, but it’s one of the most powerful independent predictors of some of our leading causes of death.
We evolved eating a diet very rich in potassium and low in sodium, but today that pattern has been completely reversed. This flip reflects a shift away from traditional plant-based diets high in potassium and low in sodium—a shift away from fruits, greens, roots, and tubers—and a move towards salty processed foods stripped of potassium, which is considered a “nutrient of public health concern” because 98% of the U.S. population doesn’t even reach the recommended minimum daily intake. As I’ve mentioned previously, low potassium intake itself is implicated in high blood pressure and cardiovascular disease. However, few physicians actually consider telling their patients to eat more potassium-rich foods, like fruits and vegetables, to better control blood pressure, even though several meta-analyses have confirmed that high potassium intake appears to reduce stroke risk.
There is even a reduction in stroke risk independent of blood pressure effects, consistent with other protective effects of potassium, such as reducing clot formation, reducing arterial stiffening, and reducing the generation of free radicals. Higher sodium intake is associated with a 20% increased risk of dying prematurely, while higher potassium intake is associated with a 20% reduced risk of dying prematurely. Since sodium is found in junky processed foods, while potassium is concentrated in healthy foods like beans and greens, could having low sodium intake and high potassium intake just be a marker for a healthier diet—meaning more plant foods and less junk? How do we know sodium is cause-and-effect bad? Because randomized controlled trials show that sodium reduction leads to blood pressure reduction, just like randomized controlled trials show that if people are given extra potassium, their blood pressure can be lowered as well. So, what about using potassium chloride to salt your food, rather than sodium chloride? That’s what’s found in these zero-sodium salt substitutes, which you can see below and at 2:28 in my video Are Potassium Chloride Salt Substitutes Effective?.
Potassium chloride is considered a naturally occurring mineral salt, obtained in the same way as regular sodium salt. Since we get too much sodium and not enough potassium, this would seem to make potassium chloride a win-win solution.
Whole healthy plant foods would be the best way to increase potassium intake, especially since fruits and vegetables have all sorts of other good things in them. But we now have 10 studies, comprised of 11 randomized controlled trials, showing that just swapping in some potassium chloride for regular salt can lead to significant reductions in blood pressure in people with hypertension, suggesting that salt substitutes may even help prevent hypertension as well. We know that salt substitutes can lower blood pressure, but does it actually decrease the incidence of hypertension, and more importantly, disease endpoints like stroke and mortality? You don’t know until you put it to the test.
In a randomized controlled trial, households had their salt replaced with just a quarter potassium chloride. At that level, most people either couldn’t tell the difference or even preferred the salt with the potassium mixed in. But did it actually do any good? The use of even the quarter salt substitute was associated with cutting the risk of developing hypertension in half.
But what about actually following people out to see if there’s any change in the risk of dying from cardiovascular disease? Five kitchens in a veterans’ retirement home were randomized into two groups for about two and a half years, salting meals with regular salt or, unbeknownst to the cooks and the diners, a 50/50 blend of potassium chloride. Those in the half potassium group cut their risk of dying from cardiovascular disease by about 40% and lived up to nearly a year longer. The life expectancy difference at age 70 was “equivalent to that which would have naturally occurred in 14 [years],” meaning that just switching to half potassium salt appeared to effectively make people more than a decade younger when it came to risk of death. In a recent massive randomized controlled trial in China involving 600 villages and more than 20,000 people over five years, participants received either a salt substitute made of a quarter potassium chloride, or they received regular salt. Not only did the salt substitute reduce strokes, and cardiovascular events in general, but it also reduced the risk of death from all causes put together!
China is a perfect setting for this study because up to 75% of the population’s sodium intake comes from salt added in the home kitchen or dining room, whereas most sodium in the American diet comes prepackaged in the meat and processed foods we buy, though certainly the food companies could switch over themselves. Why haven’t they? And why haven’t more people embraced these salt substitutes if they work well and can taste just as good? We could be “Achieving the Benefits of a High-Potassium, Paleolithic Diet, Without the Toxicity,” says the title of a Mayo Clinic review. So, “Is Salt Substitution Ready for Prime Time?” a commentary asks. What about safety? There are convincing arguments about the benefits, but what about the risks, like the “inclusion of potentially fatal salt substitutes in the food supply”? Wait, what? We’ll talk about the potential downsides next.
Doctor’s Note
This is the second in a three-part series on salt and potassium. If you missed the first video, see The Mineral Intake Recommendations Only 1 in 6,000 U.S. Adults Meet. We finish the series with Are Potassium Chloride Salt Substitutes Safe and Effective?.
I talk about the randomized controlled trials for sodium in The Evidence That Salt Raises Blood Pressure.
Nimra Khan Opens Up About Weight Gain After Marriage – SB Showbiz Beat Entertainment
Pakistani actress Nimra Khan has candidly spoken about her weight gain after marriage and the anxiety that comes with it. She revealed that her husband remains supportive and encourages her to stay happy rather than worry about her appearance. Nimra shared that she has gained a few kilograms recently and often feels conscious about it. She emphasized that her fitness journey is about feeling healthy and confident, not just looking good for dramas, photoshoots, or brand campaigns. trending, news, rending, viralvideo, viralshorts
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