The first thing you’ll notice about grilled vegetables is the way they taste.
You won’t find any cheese on these greens, which are cooked to perfection in a grill.
And the vegetables themselves aren’t anything special, with just the right amount of crunch.
If you’re looking for something a little different, you can make a homemade marinaded vegetable oil.
Here’s how to make a vegan grilled vegetable marinad.
Cut your vegetables into bite-sized pieces.
(If you don’t have a grill, you’ll need to use a wire mesh griddle or other high-heat cooking device.)
I cut my vegetables into six pieces, each weighing about 2 ounces.
This way, you’re not sacrificing quality.
Pour your marinades over the vegetables.
Place the grill in the oven.
(Use the oven thermometer to find your desired cooking temperature.)
Cook for two hours.
Remove from the grill.
If the vegetables have been marinated for at least an hour, you may want to let them sit for five minutes before slicing.
If not, just let them marinate in the fridge for 10 minutes.
When you’re ready to serve, sprinkle the marinader over the veggies.
Garnish with some shredded cheese or avocado. Enjoy!