Grilled Vegetables
Without The Fat

For years I've laid cut up vegetables on the BBQ grill. In my kitchen during winter months, I often tried everything to simulate that same effect and flavor but to no avail. Then my wife found the All Clad grilling pan. It's a nonstick (the best I've used thus far), ridge line square pan (see picture) that sits on stove top and invites the heat to spread evenly across the whole pan. I lay sliced vegetables across that nonstick surface and cook them until just done, not limp or soggy, but "grilled" to perfection. Use your favorite vegetables from egg plant and squash to what you see here. It's truly heart healthy.

Serves 4

• 1/2 red pepper, cut into strips (1.64 mg)
• 8 medium asparagus spears (2.56 mg)
• 8 - 10 fresh string beans (3.3 mg)
• 1 medium to large zucchini, sliced lengthwise (.48 mg)

  Clean, cut into strips or squares and lay on grill pan. (You may very lightly spritz your nonstick with canned olive oil - but very lightly or you're going to have to add the fat.) The nonstick All-Clad pan is so good that when done cooking, just dash it with cold water and set aside until after dinner. Come back, run warm water over it and it'll wipe clean. As with any nonstick pan, just never use metal on it or lay another pan on top of it in your cupboard.

  Cook over medium heat. Turn vegetables (with plastic clamps or turners) about four times during the cooking. Cooking time varies. I usually start the beans and asparagus and pepper and about five minutes into that lay the zucchini down. If cooking eggplant, they take a bit longer and will get limp. But they will also taste great. Onions, summer squash and sliced apples are also a nice edition to this way of cooking vegetables.
  

  [Back to Top]