Fast, Easy, and Delicious Vegetables

Ingredients

• 2 ears fresh corn, husked
• 1/2 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1.Preheat grill to medium heat.
2. 2.Rub corn with olive oil.
3. 3.In a small bowl, mix smoked paprika, garlic powder, salt, and pepper.
4. 4.Sprinkle the spice mix over the corn evenly.
5. 5.Grill corn 10–12 minutes, turning occasionally, until tender and lightly charred.
6. 6.Serve hot.

Ingredients

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/4 tsp garlic powder (optional)

Instructions

1. 1.Preheat oven to 425°F.
2. 2.Rinse the green beans and pat them dry.
3. 3.Toss beans in a bowl with olive oil, salt, pepper, and garlic powder.
4. 4.Spread in a single layer on a sheet pan.
5. 5.Roast 15–18 minutes, shaking the pan once, until tender and slightly blistered.
6. 6.Serve warm.

Ingredients

• 1 small head cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1.Rinse the cauliflower and cut it into bite-sized florets.
2. 2.In a small bowl, mix the paprika, garlic powder, salt, and pepper.
3. 3.Sprinkle the spice mix over the florets and toss to coat.
4. 4.Heat the olive oil in a large skillet over medium heat.
5. 5.Add the cauliflower and cook 10–12 minutes, stirring occasionally, until golden and tender.
6. 6.Serve hot.

Ingredients

• 1 large head cauliflower
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. 1.Trim the leaves and slice the cauliflower through the core into 1-inch thick steaks.
2. 2.Brush both sides of each steak with olive oil.
3. 3.Season with salt, pepper, and garlic powder.
4. 4.Preheat the grill to medium heat.
5. 5.Grill 5–7 minutes per side, turning once with tongs, until tender with clear grill marks.
6. 6.Serve on a plate as a main or a hearty side.

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1.Cut cauliflower into florets and place on a sheet pan. Drizzle with olive oil, then season with salt and pepper.
2. 2.Roast in the oven at 425°F for 25–30 minutes, stirring halfway through.
3. 3.Cauliflower should be tender and nicely browned. Serve warm.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1.Rinse the sprouts in a colander and pat dry.
2. 2.Trim the stem ends and cut each sprout in half.
3. 3.Heat the olive oil in a skillet over medium heat.
4. 4.Place the sprouts cut-side down in the pan and cook 5–6 minutes without stirring, until browned.
5. 5.Sprinkle with garlic powder, salt, and pepper, then toss and cook 4–5 minutes more until tender.
6. 6.Serve hot in a bowl.

Ingredients

• 1 lb Brussels sprouts, trimmed
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water

Instructions

1. 1.Rinse the sprouts and trim the stem ends.
2. 2.In a small bowl, stir together the paprika, garlic powder, brown sugar, salt, and pepper.
3. 3.Toss the sprouts with olive oil, then with the spice rub, until evenly coated.
4. 4.Thread the sprouts onto soaked skewers.
5. 5.Grill over medium heat 12–15 minutes, turning occasionally, until charred and tender.
6. 6.Slide off the skewers into a bowl and serve.

Ingredients

• 1 bunch asparagus, woody ends trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/4 tsp garlic powder

Instructions

1. 1.Preheat oven to 425°F. Rinse the asparagus and pat dry.
2. 2.Trim the tough woody ends off the spears.
3. 3.Whisk the olive oil, salt, pepper, and garlic powder in a bowl, then toss the spears to coat.
4. 4.Lay the spears in a single layer on a sheet pan.
5. 5.Roast 10–12 minutes, until bright green and just tender.
6. 6.Serve right away.

Ingredients

• 1 bunch asparagus, woody ends trimmed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1.Rinse the asparagus and trim the woody ends.
2. 2.Toss the spears with olive oil, then sprinkle with smoked paprika, salt, and pepper.
3. 3.Preheat the grill to medium heat.
4. 4.Lay the spears across the grates, perpendicular to the bars so they don't fall through.
5. 5.Grill 5–7 minutes, turning with tongs, until lightly charred and tender-crisp.
6. 6.Serve warm on a platter.