Grilled greens

Winter is a prime season for grillings and barbeque parties. Once in a while, when you are tired of all the meat and need a little crunch to balance out the meaty goodness, try grilling vegetables instead. 

We all know what a beautiful smoky flavour grills leave and how everything tastes better once smoked, and this holds true for vegetables too. 

Cabbages: Cut cabbages in wedges and coat on all sides with olive oil, followed by sprinkling of salt and pepper, and finally grillon all sides until slightly charred. These are guaranteed to give you that crunch and freshness you seek after having too much meat. 

Tomatoes: Grill some sliced green tomatoes on both sides with a pinch of salt and pepper each, finishing off by grating some cheese of your choice. This makes for a good side dish for other heavy meals. 

Beans: By far the easiest to grill. Heat up that grill, oil it with molten butter, grill the beans, sprinkle some salt, and you are done. Grilled beans go great with sauces and dips, and as great side dishes too. 

Just like that grill whatever vegetables you can get your hands on, just with a little olive oil or butter, add in some grated cheese or nuts of your taste, and voila. 

Since winter is the prime time for both vegetables and grills, give this a try, you will be surprised by how good salads can taste. 

By Anisha Hassan