1 PointsPlus® Value Grilled Veggie Sides
Toss these flavorful vegetable combos onto the grill (or in a grill pan on the stove!) and they'll be done in minutes.
Article By: Ronne Freedman, Recipe Developer
Grill everything. That’s my motto when it comes to fast-to-prepare and even-faster-to-clean-up dinners. To go along with the main course, we’ve created five delicious, simple sides that will wow you with their fantastic, smoky flavor and win you with their slimmed-down
PointsPlus values.
Our recipe inspiration comes from Mexico, the Middle East and even American backyard gardens. As for the vegetables, feel free to substitute your favorites or the ones you happen to have in the fridge. We’ve included suggestions at the end of each recipe. Extras make great leftovers (in my house there’s no such thing as leftovers, just another meal waiting to happen), so double the recipe if you wish.
Grilled Mexican Vegetables
Makes 4 servings
PointsPlus® values | 1 per serving
Ingredients
- 2 Tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1 tsp chipotle chili powder
- 2 Tbsp cilantro, fresh, finely minced
- 3 sprays cooking spray
- 4 small tomatoes, cut in half (Campari recommended)
- 1 medium zucchini, cut lengthwise into 4 pieces, each piece cut in half
- 1 large poblano pepper, seeded, cut into 8 chunks
- 1/2 tsp table salt
Instructions
- Preheat grill to high.
- In a small bowl, combine lime juice, cumin, chili powder and cilantro; set aside.
- Place vegetables in a grill basket or grill pan, skin side down; off heat, generously coat with cooking spray and sprinkle with salt. Grill vegetables until tender and charred, about 8 to 11 minutes, depending on desired degree of doneness.
- Place vegetables in a serving bowl and toss with lime mixture; season to taste with salt.Yields about 3/4 cup per serving
- This is great over brown rice with grilled shrimp, fish, chicken or pork.
Variations (could affect PointsPlus values)
- Use what you have: Use any summer squash, any color pepper, hot or sweet, add baby onions, eggplant slices, tomatillos or green tomatoes. Swap parsley for cilantro, if you like. Or make the sauce Italian style: use lemon, Italian seasoning, red pepper flakes and parsley instead of the lime and chili.
- Leftovers: Use the vegetables as a topping for a sandwich or as a base to a chili.
Grilled Asian-Style Scallions
Makes 4 servings
PointsPlus® values | 1 per serving
Ingredients
- 1/2 lb scallions (about 2 bunches)
- 3 sprays cooking spray
- 1/4 tsp salt
- 1 tsp sesame oil
- 1 Tbsp low-sodium soy sauce
- 3/4 tsp sesame seeds, toasted
Instructions
- Preheat grill to high.
- Place scallions in a grill basket or grill pan; off heat, generously coat with cooking spray and sprinkle with salt. Grill until scallions begin to wilt, about 3 to 5 minutes.
- Place scallions on a serving plate; drizzle with oil and soy sauce. Sprinkle with sesame seeds; toss gently to coat. Serve immediately or at room temperature. Yields about 3 to 4 scallions per serving.
Variations (could affect PointsPlus values)
- Use what you have: Substitute leeks, ramps or sliced onions.
- Leftovers: Top a green salad or chop the scallions up and toss with cooked shrimp for a quick shrimp salad.
- Wonderful as side for a flank steak, grilled fish or chicken.
Grilled Eggplant and Zucchini
Makes 6 servings
PointsPlus® values | 1 per serving
Ingredients
- 1 small eggplant, sliced into 1-inch rounds
- 2 small zucchinis, sliced into 1-inch rounds
- 1/2 tsp salt
- 3 sprays cooking spray
- 2 tsp olive oil
- 1 medium garlic clove, finely minced
- 1/4 tsp black pepper, freshly ground, or more to taste
- 1/2 cup basil, fresh, cut into thin ribbons (chiffonade)
Instructions
- Preheat grill to high.
- Place eggplant and zucchini in a colander in a single layer; sprinkle with salt on both sides. Place colander in sink and let vegetables rest to release water, about 5 to 10 minutes; pat dry.
- Off heat, coat eggplant and zucchini slices with cooking spray. Grill until tender and lightly charred, flipping once, about 5 to 6 minutes.
- Place half of vegetables in a single layer on a serving plate; sprinkle with half the oil, garlic, pepper and basil. Top with remaining vegetables; sprinkle with remaining oil, garlic, pepper and basil. Serve immediately or let sit for about an hour and serve at room temperature. Yields about 1/2 cup per serving.
Variations (could affect PointsPlus values)
- Use what you have: Use any summer squash, add sweet bell pepper, onion or tomatoes.
-
Leftovers: Toss the vegetables in a pot and add some diced tomatoes. Cook to make a Provençal vegetable stew.
- Serve with fish or chicken.
Grilled Portobello Mushroom Caps
Makes 4 servings
PointsPlus® values | 1 per serving
Ingredients
- 1/2 Tbsp unsalted butter, melted
- 1 tsp sherry, dry or sweet
- 1 1/2 Tbsp canned beef broth
- 4 medium portobello mushroom caps, wiped clean, stems trimmed
- 4 sprays cooking spray
- 1/2 tsp sea salt
Instructions
- Preheat grill to high.
- In a small bowl, combine butter, sherry and broth; set aside.
- Off heat, coat both sides of mushrooms with cooking spray; sprinkle with salt. Grill until tender and slightly charred, flipping once, about 14 to 15 minutes.
- Remove from grill and drizzle or brush with butter mixture. Yields 1 cap per serving.
Variations (could affect PointsPlus values)
- Use what you have: Use any mushrooms but adjust grilling time to size. Top with Mirin cooking wine, low-sodium soy sauce and a little sesame oil to change the flavor.
- Leftovers: Use a mushroom cap as a slice of “steak” for a sandwich or cut up the mushroom caps and sauté with onion or scallions and serve over rice.
- A terrific accompaniment to steak or burgers!
Grilled Vegetable Kabobs
Makes 4 servings
PointsPlus® values | 1 per serving
Ingredients
- 1/4 tsp olive oil
- 1/2 tsp sea salt
- 1 medium garlic clove, finely minced
- 1/4 cup parsley, fresh, finely minced
- 12 cremini mushrooms, also known as baby bella, wiped clean, stems trimmed
- 2 medium green peppers, cut into 8 chunks each
- 12 medium grape tomatoes
Instructions
- Preheat grill to high.
- In a medium bowl, combine oil, salt, garlic and parsley; add vegetables and toss to coat. Thread vegetables onto 4 long metal skewers.
- Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness.
Variations (could affect PointsPlus values)
- Use what you have: Use any mushrooms, add 6 oz of small onions cut in half or zucchini cubes or hot peppers.
- Leftovers: Use as a grilled vegetable salad or turn all the vegetables into a stew or serve them with grilled sausage.