When grilling your entree (chicken, fish, meats), plan to save space for grilling vegetables as well. Grilled vegetables have a wonderful flavor; the heat evaporates their water content, and in the process, the flavor of the vegetables becomes more concentrated. Ideally, vegetables should be cooked over a medium-hot fire—you should be able to hold your hand 5 inches above the cooking surface for 4 seconds.
Vegetables of your choice, such as:
- Slice vegetables such as summer squash, peppers, potato, and eggplant into “steaks.” For smaller pieces of vegetables (cherry tomatoes, onion chunks, mushroom tops), use skewers or a grilling basket.
- To prevent the outside of the vegetables from getting charred, first microwave the cut-up veggies for 1 to 2 minutes, then brush with olive oil. Put smaller pieces in a plastic bag, add a little oil, and shake to coat.
- Arrange on the grill, skewer, or grilling basket. Cook until tender, turning with tongs or a metal spatula. Allow about 5 to 10 minutes for the vegetables to cook.
Note: Most vegetables contain negligible amounts of protein and fat but offer carbohydrate, fiber and abundant vitamins and minerals. Since you will choose your own vegetables in this recipe, nutrition information has not been provided.
Nutrient timing: Pre-exercise, recovery
Special diets: Vegetarian, gluten free, dairy free, vegan
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