Chapter 9: Sides and Veggies Makeover

Griddled Garlic Parmesan Asparagus

P.T.: 15 minutes

Ingr.: 1 lb fresh asparagus, 3 tbsp extra virgin olive oil (EVOO), 2 garlic cloves (minced), 1/4 cup grated Parmesan cheese, salt and pepper to taste, lemon wedges for serving.

Servings: 4

M. of C.: Griddling

Procedure: Trim the ends of the asparagus. Toss asparagus with EVOO, minced garlic, salt, and pepper. Heat the Blackstone griddle to medium-high. Place asparagus on the griddle and cook for 5-7 minutes, turning occasionally, until tender and slightly charred. Sprinkle with Parmesan cheese and cook for an additional minute. Serve with lemon wedges.

N.V.: Rich in fiber, vitamins A, C, E, and K, and calcium from Parmesan.

Sweet Corn Cakes

P.T.: 30 minutes

Ingr.: 2 cups corn kernels, 1/2 cup all-purpose flour, 1/2 cup cornmeal, 1/4 cup sugar, 1 tsp baking powder, 1 egg, 1/2 cup milk, 1/4 cup melted butter, salt to taste, oil for griddling.

Servings: 6-8 cakes

M. of C.: Griddling

Procedure: In a bowl, mix flour, cornmeal, sugar, and baking powder. In another bowl, whisk together egg, milk, and melted butter. Combine wet and dry ingredients, then fold in corn kernels. Heat oil on the griddle over medium heat. Scoop batter onto the griddle to form small cakes. Cook until golden brown on each side. Serve warm.

N.V.: Good source of carbohydrates and dietary fiber.

Crispy Griddled Potatoes

P.T.: 35 minutes

Ingr.: 4 large potatoes (sliced), 4 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, salt and pepper to taste, fresh herbs for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Parboil potato slices until just tender. Drain and pat dry. Toss with olive oil, paprika, garlic powder, salt, and pepper. Heat the griddle to medium-high. Place potato slices in a single layer and cook until crispy and golden, about 5-7 minutes per side. Garnish with fresh herbs before serving.

N.V.: High in vitamin C, potassium, and dietary fiber.

Zesty Lemon Broccoli

P.T.: 20 minutes

Ingr.: 1 lb broccoli florets, 2 tbsp olive oil, zest and juice of 1 lemon, 1 tsp red pepper flakes, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Toss broccoli florets with olive oil, lemon zest and juice, red pepper flakes, salt, and pepper. Preheat the griddle to medium heat. Cook broccoli for 8-10 minutes, stirring occasionally, until tender and slightly charred. Serve warm.

N.V.: Rich in vitamins C and K, dietary fiber, and antioxidants.

Caramelized Onion and Mushroom Medley

P.T.: 25 minutes

Ingr.: 2 large onions (sliced), 8 oz mushrooms (sliced), 3 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp brown sugar, salt and pepper, fresh thyme.

Servings: 4

M. of C.: Griddling

Procedure: Heat olive oil on the griddle over medium heat. Add onions and mushrooms, cooking until softened. Stir in balsamic vinegar and brown sugar. Continue cooking until onions and mushrooms are caramelized. Season with salt, pepper, and fresh thyme. Serve as a side dish or topping for meats.

N.V.: Good source of dietary fiber, vitamins B and D.

Balsamic Glazed Carrots

P.T.: 20 minutes

Ingr.: 1 lb baby carrots, 3 tbsp balsamic vinegar, 2 tbsp honey, 2 tbsp olive oil, salt and pepper to taste, fresh parsley for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Toss carrots with olive oil, salt, and pepper. Grill on the preheated Blackstone griddle until tender and slightly charred, about 10-12 minutes, turning occasionally. In a small bowl, mix balsamic vinegar and honey. Drizzle over the grilled carrots and cook for an additional 2-3 minutes. Garnish with fresh parsley before serving.

N.V.: High in vitamin A, fiber, and antioxidants.

Cheesy Griddle Cauliflower Steaks

P.T.: 25 minutes

Ingr.: 1 large head of cauliflower (cut into 1/2-inch thick steaks), 3 tbsp olive oil, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, salt and pepper, fresh chives for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Brush cauliflower steaks with olive oil and season with garlic powder, salt, and pepper. Cook on a preheated griddle over medium heat until tender and golden, about 5-7 minutes per side. Sprinkle Parmesan cheese over the steaks during the last few minutes of cooking. Garnish with fresh chives before serving.

N.V.: Rich in vitamin C, K, and fiber.

Recipe 8: Spicy Street Corn

P.T.: 20 minutes

Ingr.: 4 ears of corn, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 cup grated Cotija cheese, 1 tsp chili powder, 1 lime (cut into wedges), fresh cilantro for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Grill corn on the griddle, turning occasionally, until charred and cooked, about 10 minutes. Mix mayonnaise, sour cream, and chili powder in a bowl. Brush this mixture over the grilled corn. Sprinkle with Cotija cheese and serve with lime wedges and cilantro.

N.V.: Source of vitamins C and B, fiber, and minerals.

Roasted Red Pepper and Zucchini

P.T.: 20 minutes

Ingr.: 2 red bell peppers (sliced), 2 zucchinis (sliced), 2 tbsp olive oil, 1 tsp Italian seasoning, salt and pepper, balsamic reduction for drizzling.

Servings: 4

M. of C.: Griddling

Procedure: Toss red pepper and zucchini slices with olive oil, Italian seasoning, salt, and pepper. Grill on the Blackstone griddle until tender and slightly charred, about 5-7 minutes per side. Drizzle with balsamic reduction before serving.

N.V.: Rich in vitamins A, C, and antioxidants.

Sesame Grilled Green Beans

P.T.: 15 minutes

Ingr.: 1 lb green beans (trimmed), 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp garlic (minced), 1 tsp sesame seeds, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Toss green beans with sesame oil, soy sauce, garlic, salt, and pepper. Grill on the preheated Blackstone griddle until tender and slightly charred, about 8-10 minutes, turning occasionally. Sprinkle with sesame seeds before serving.

N.V.: High in fiber, vitamins C and K, and iron.

Honey Glazed Butternut Squash

P.T.: 30 minutes

Ingr.: 1 medium butternut squash (peeled and cubed), 3 tbsp honey, 2 tbsp olive oil, 1 tsp cinnamon, salt and pepper, fresh thyme for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Toss cubed butternut squash with olive oil, honey, cinnamon, salt, and pepper. Place on a preheated Blackstone griddle over medium heat. Cook, turning occasionally, until the squash is tender and caramelized, about 20-25 minutes. Garnish with fresh thyme before serving.

N.V.: High in vitamins A, C, and fiber.

Garlic Butter Brussel Sprouts

P.T.: 20 minutes

Ingr.: 1 lb Brussels sprouts (halved), 3 tbsp butter, 2 garlic cloves (minced), salt and pepper, grated Parmesan cheese for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Melt butter on the griddle and add minced garlic. Add Brussels sprouts, cut side down, seasoning with salt and pepper. Cook until golden brown and tender, about 8-10 minutes. Garnish with grated Parmesan cheese before serving.

N.V.: Rich in vitamin C, K, and antioxidants.

Griddle-Roasted Beets with Goat Cheese

P.T.: 35 minutes

Ingr.: 4 medium beets (peeled and sliced), 2 tbsp olive oil, salt and pepper, 1/4 cup goat cheese (crumbled), balsamic reduction, fresh parsley for garnish.

Servings: 4

M. of C.: Griddling

Procedure: Toss beet slices with olive oil, salt, and pepper. Cook on a preheated Blackstone griddle over medium heat, turning occasionally, until tender and slightly charred, about 25-30 minutes. Top with crumbled goat cheese, drizzle with balsamic reduction, and garnish with parsley.

N.V.: High in fiber, folate, and manganese.

Parmesan Herb Sweet Potato Rounds

P.T.: 25 minutes

Ingr.: 2 large sweet potatoes (sliced into rounds), 3 tbsp olive oil, 2 tsp mixed herbs (thyme, rosemary), 1/4 cup grated Parmesan cheese, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Toss sweet potato rounds with olive oil, mixed herbs, salt, and pepper. Grill on the Blackstone griddle until tender and slightly crispy, about 5-7 minutes per side. Sprinkle with Parmesan cheese during the last few minutes of cooking.

N.V.: Good source of vitamin A, C, and potassium.

Grilled Avocado with Tomato Salsa

P.T.: 15 minutes

Ingr.: 2 avocados (halved and pitted), 1 cup diced tomatoes, 1/4 cup red onion (finely chopped), 1 jalapeno (seeded and minced), 2 tbsp cilantro (chopped), 1 lime (juiced), salt and pepper, olive oil for grilling.

Servings: 4

M. of C.: Griddling

Procedure: Brush avocado halves with olive oil and season with salt and pepper. Grill cut side down on the Blackstone griddle until grill marks appear, about 2-3 minutes. For the salsa, mix tomatoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Spoon salsa into the grilled avocado halves and serve.

N.V.: High in healthy fats, fiber, vitamins C, E, and potassium.