Grilled Veggies on a Himalayan Salt Block

Grilling veggies on a Himalayan Salt Block is super easy and so delicious!

If you haven’t already done so, make sure to read my blog to learn about cooking on a salt block.

Grilled Veggies on a Himalayan Salt Block
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Grilled Veggies on a Himalayan Salt Block
Print Recipe
  1. Preheat your salt block on the grill starting at a low heat. Then gradually turn up the heat about every 15 minutes until it reaches the desired temperature for cooking. Usually between 500-600 degrees Fahrenheit.
  2. Make sure veggies are clean and dry You can use any veggies. Slice the veggies fairly thick. For this recipe I used: Delicata Squash (with skin on) Eggplant Asparagus
  3. Seasoned with: Garlic powder Fresh ground Black Pepper Or any spices (other than salt) you prefer Spray liberally with olive oil
  4. When the salt block is at desired temperature, place the veggies on the block. Depending on the quantity, you might need to do it in batches.
  5. Some veggies cook faster than others so make sure to keep checking and not let them burn. Cook with grill top closed about 10 minutes. Then turn the veggies over and spray again with olive oil if needed. Close the top and continue cooking for about another 10-15 minutes. Optional: When veggies are cooked, you can score them on the grill for about 1 minute each side.
  6. Serve right on the salt block or plate. If serving on the salt block make sure to use a pad under the block on the table and be careful of touching the block.
  7. Serve with a side salad, pasta, Quiona or just the veggies! You can also make a sandwich: Grill the bread or bun and then drizzle some Balsamic vinegar on bun and add the veggies. BTW – our dogs always share their veggies with us!
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