Writing and Photos provided by Monica Henin
The majority of kids don’t like vegetables, so parents have to try every trick in the book in order to make kids eat them. Our nutrition is incomplete without vegetables, and we know it very well, but it is very hard to explain to kids. So, I have come up with an interesting way of making kids eat vegetables.
My mantra is, ‘If it is smoked, it is delicious’. For smoking, I have my vertical smoker but today I want you to try two grilled vegetable recipes that may change your kids’ perception regarding vegetables. One recipe has cabbage as the main ingredient whereas the second recipe is based around corn.
- 1 each medium green cabbage
- 3 tbsp buttermilk
- 1/4 tsp ground black pepper
- 1/4 cup prepared mayonnaise
- 1/4 tsp salt
- 2 tbsp olive oil extra virgin
- 1/4 tsp garlic powder
- 1 tbsp white vinegar
- 3 tbsp chopped parsley or dill
- Preheat the grill to medium heat
- Cut the cabbage into two halves through the core, but make sure that the core stays intact. Next, cut each of those halves into quarters, but make sure that the core is equally attached to each of the wedges. The core is going to hold all the wedges together on the grill. Brush both sides of the cabbage wedges with the extra-virgin olive oil.
- Keep the cabbage on the grill until it gets a little charred on the outside. Once the cabbage starts to soften after you've flipped it, remove the cabbage from the grill. It should take 6-8 minutes per side.
- In the meantime, you need to whisk the buttermilk, mayonnaise, garlic powder, vinegar, salt, and pepper in a bowl, then add the herbs to the bowl. Mix all the ingredients well and serve the mixture along with the cabbage.
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- 4 each medium ears husked corn
- 1/4 tsp kosher salt
- 1/4 cup chopped fresh chives
- 2 tbsp butter
- 1/4 tsp black pepper
- 1 clove minced garlic
- Mix the butter, chives, garlic, salt and pepper into a thick paste. Rub this mixture over the corn.
- Wrap each ear of corn with heavy-duty foil. Place them in the refrigerator until you are ready to cook them.
- Heat the wrapped corn on the grill. Turn the corn occasionally, but keep them on the grill until they become tender. It should take about 15 minutes.
- Let the foil cool. Unwrap the ears and enjoy the goodness of corn with grilled, buttery flavor.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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