Recipe Idea: Grilled Vegetables
Don here. In my opinion there is no better way to fix fresh vegetables than to grill them over an open flame. Whether you use a charcoal grill or a gas fired grill, the vegetables will taste terrific. Most veggies can be grilled. The more dense ones like potatoes or zucchini take a little longer. Tomatoes and lettuce, not so much time. Asparagus, green beans, mushrooms, and the like are somewhere in between. Corn on the cob is a special case.
Any combination or single spice can be used to add flavor. Choose one that will complement the rest of the meal. My favorite is freshly ground pepper. But sometimes I’ll use tarragon, rosemary, basil, or thyme either fresh in the summer time or dried in the winter. Seasoning blends like curry powder or Italian seasoning are worth a try. If you like your grilled veggies with zip, add some red pepper flakes. Salt, if desired, should be added after vegetables are cooked.
- Any single or combination of fresh vegetables sliced, quartered or halved, or whole if small.
- Herbs or spices to taste
- 1 or 2 t of olive oil per cup of vegetables
- Preheat the grill.
- If using charcoal, put the rack at the highest setting.
- For gas grills set the gas control about midway between high and low.
- In either case I really recommend a vegetable grill tray. This makes turning the veggies simpler and they are less likely to fall through the grill rack.
- Combine similar density vegetables in a bowl.
- Toss the vegetable pieces and herbs and spices in the olive oil until they are well coated.
- Spread the vegetables in a single layer on the vegetable grill tray
- Begin cooking with the thickest pieces and densest vegetables; as those cook, continue to add veggies that will take less time.
- Cook tomato halves cut side up if you like them juicy or cut side down for a more meaty tomato.
- Unlike oven or stove top grilling of vegetables some will be charred and some will be undercooked. Most will be just right. After a couple of experiments, you will be able to sense when the vegetables are cooked to your liking.
- Go ahead experiment.
- Cooking times vary. Potatoes take about 40 minutes; less dense veggies take about 20 minutes.
- Watch the veggies closely as they cook. Remember undercooked veggies can be redeemed—overcooked ones cannot.
- For corn on the cob, soak the corn in the husk in a bucket of water for at least 30 minutes.
- Preheat the grill.
- Pull the corn from the water with the tassel end down and let it drip until only a few drops per minute fall.
- Place the corn in the wet husk on the grill.
- Turn the ears every 10 minutes or so.
- If you need to stack the corn rotate the top ears to the bottom.
- The corn should be done in 20 to 30 minutes depending on the grill and the amount of corn.
- Using oven mitts remove the corn, husk it and serve immediately with lots of butter, salt and pepper.[br] [url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″][/url]