Ready, Set Independence Day

Posted by on Jun 29, 2012 in Vegetables | 4 comments

Ready, Set Independence Day

Grilling vegetables every few days is a healthful summer strategy for keeping step with the garden and farmers’ market bounty.

Some vegetables reach their full potential of deliciousness when they are marinated and grilled or roasted in the oven.

My favorite vegetables to grill are all summer squashes, glorious colored peppers, onions, tomatoes, asparagus, eggplant, and Portobello mushrooms.

The best part of having versatile veggie power stowed in the refrigerator is the advantage of creating pizzas, omelets, sandwiches, pastas, and salads.

Each vegetable morphs into its full potential.  They become sweeter, texture softens and the intensity blossoms by marinating.








I collect vegetables.  My formula is to marinate a pound of pared vegetables with olive oil (always extra-virgin) with fresh pressed garlic and Braggs Liquid Aminos.

The liquid protein is derived from soybeans.











It adds another depth of flavor different from soy sauce.








Slicing the vegetables in a uniform style helps them cook evenly.








I like to cut a sliver off the end slice too.








Yellow Pepper








One large garlic clove for each pound of vegetables.  Yes, I use a kitchen scale.








One tablespoon of Braggs and one tablespoon olive oil for each pound of vegetables.








into a zip top bag








Seal the bag and flip it around a few times.  The vegetables will be ready to grill in about an hour.  I often prepare them early in the day and refrigerate for later.








Brush with remaining marinade.















Grilled Portobello Mushrooms











Grilled Maui Onions








Roasted Blue Lake and Wax Beans








In the winter time or if the vegetables seem too fragile or thin for the grill I roast them in the oven.

What will you be grilling on Independence Day?





  1. 6-29-2012

    I’m not grilling…I’m coming to your house! 🙂 The veggies look yummy!

    • 6-30-2012


  2. 7-8-2012

    even though I clean my grill i get the black charred sandy crud on the vegetables and it grosses me out, how do I keep this from happening? Have you ever used an indoor barbeque?

    • 7-8-2012

      I use a grill pan.


  1. No Rubber Chicken | cococooks... - [...] proved to be a lovely light summer dinner shining with bright colors; softly charred vegetables, and a fascinating allure…

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