"Grill, don't fry. Eat more vegetables, eat less meat." I think those are the two best pieces of advice that I got when I was starting to learn how to cook and I would like to convey the same thing to you. I follow both without fail even if I don't think I will ever be a vegetarian because I do eat meat and I cannot live without it. I serve meat at home in moderation and most often, I choose the lean part of the chicken because the kids need the protein to grow. And I thank my lucky stars that they love the chicken grilled plain then drizzled with extra virgin olive oil and a light sprinkling of salt. So no fried chicken for them!
I use my stove-top griddle a lot, whatever season of the year it is. I cook so many things on it especially fish, chicken and vegetables. I find it more convenient than to take out the barbecue grill and start a fire but nothing really beats the flavor of the food when they are cooked on the barbecue grill. When I cook on the griddle, I just place the raw food on it without any oil or anything because that is the difference that I like from cooking on a saucepan.
Cooking slices of vegetables, especially zucchini, eggplants or aubergines and peppers on a griddle is delicious and healthy because they sizzle away without any oil until they get the grill marks. Dress them up after with extra virgin olive oil, salt, maybe clove of garlic, a few drops of balsamic vinegar and some herbs if you want. If you really want to keep it simple, just the oil and salt are enough. Those grilled vegetables are incredibly delicious and healthy! They are perfect as side dish especially to grilled fish or as part of a salad, bruschetta or even a sandwich just like this Veggie Club Sandwich.
For this Veggie Club Sandwich recipe, get it at Skinny Ms., a great site about healthy living where I create recipes.