Grilled Vegetable Recipes That Make Nutritious Additions to Your Brunch Menu

Brunch is the perfect time to indulge in delicious and nutritious foods. Grilled vegetables add a pop of color and flavor to any dish, making them an excellent addition to your brunch menu. Here are some grilled vegetable recipes that are perfect for brunch:

Grilled Asparagus and Mushroom Frittata

• 1 bunch of asparagus
• 1/2 lb of mushrooms
• 1/2 onion, diced
• 6 eggs
• 1/4 cup of milk
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1/4 cup of cheese
• 1 tbsp of olive oil

Preheat your grill to medium-high heat. Clean and trim the asparagus and mushrooms, then brush them with olive oil. Place the vegetables directly on the grill and cook for 5-10 minutes, or until they are tender.

In a bowl, whisk together the eggs, milk, salt, and black pepper. Add the cheese and mix well.

Heat a cast-iron or oven-safe skillet over medium-high heat. Add the olive oil and onion and cook until soft. Add the grilled vegetables to the skillet and pour the egg mixture over them.

Cook the frittata for 5-10 minutes or until the edges are set. Place the skillet under the broiler for an additional 5 minutes or until the eggs are cooked through. Serve warm.

Grilled Portobello Mushroom Benedict

• 4 portobello mushroom caps
• 4 eggs
• 1/4 cup of mayonnaise
• 1 tbsp of dijon mustard
• 1 tbsp of lemon juice
• 2 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 4 English muffins, toasted
• 2 cups of spinach, washed and dried

Preheat your grill to medium-high heat. Clean the portobello mushrooms and remove the stems. In a bowl, whisk together the mayonnaise, dijon mustard, lemon juice, garlic, olive oil, salt, and black pepper. Brush the mixture generously on both sides of the mushrooms.

Place the mushrooms gill-side down on the grill and cook for 6-8 minutes or until tender. Flip the mushrooms and crack an egg into each cap. Cover the grill and cook for an additional 6-8 minutes or until the eggs are cooked to your liking.

To assemble, place a handful of spinach on each toasted English muffin half. Place the grilled mushrooms on top of the spinach and drizzle with any remaining sauce. Serve immediately.

Grilled Avocado and Tomato Salad

• 2 avocados
• 2 tomatoes
• 1/4 red onion, diced
• 1/4 cup of parsley, chopped
• 1/4 cup of olive oil
• 2 tbsp of balsamic vinegar
• 1 clove of garlic, minced
• 1/4 tsp of salt
• 1/4 tsp of black pepper

Preheat your grill to medium-high heat. Cut the avocados in half and remove the pits. Brush the flesh with olive oil and season with salt and black pepper. Cut the tomatoes in half and brush with olive oil.

Place the avocados flesh-side down on the grill and cook for 3-5 minutes or until charred. Flip the avocados and add the tomatoes to the grill. Cook for an additional 3-5 minutes or until the tomatoes are slightly charred.

Remove the vegetables from the grill and chop into bite-sized pieces. In a bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and black pepper. Add the grilled vegetables, red onion, and parsley to the bowl and toss to combine. Serve immediately.

Brunch doesn't have to be a boring affair. By incorporating grilled vegetables into your menu, you'll add flavor and nutrition to your brunch table. Try out these recipes and enjoy your delicious and healthy meal!