Serves: 5
MOST VEGETABLES CAN BE GRILLED. The trick is in how you cut them. The chart at right suggests the best cuts and approximate grilling times to guide your efforts. Grilling times may vary slightly depending on moisture content--today's zucchini might be moister than yesterday's and thus take a little longer. We're not talking vast differences here, but with practice you'll be able to identify the outliers and adjust.
VEGETABLES NEED A LITTLE OIL before grilling so they don't stick to the cooking grate or dry out. A spray or mister will leave a nice, light, even coat alternatively, use a basting brush. Let excess oil drip off before you place the veggies on the grate--and never spray oil onto a hot grill! Try flavored or seasoned oils (see REFERANCE & APPENDIX, _Oils And Vinegars: Seductive Chemistry) or a dip in a marinade (do an ingredient search of "Marinades" for a variety of recipes to choose from) to add moisture and intrigue.
TO MINIMIZE MOISTURE LOSS during preparation, cut vegetables just before grilling. Vegetables with a low moisture content, such as mushrooms, may also need an extra brush of oil before turning.
ADD A DRIZZLE OF OIL or a pat of butter to veggies before you foil-wrap them--for example, whole artichokes or cabbages. Fold the edges of the foil over to create a tight seal, but leave a little room for steam expansion. When done, open packets carefully to avoid steam burns. But don't stuff your veggies into foil packets unless you really have to why miss out on the benefit of the exposure to the open flame? Instead, skewer the little devils--new potatoes, button mushrooms, and cherry tomatoes are great candidates for this method. Run two skewers side-by-side through the veggies and they won't spin around when you turn them.
SELECT VEGETABLES OF SIMILAR SIZE and structure or cut them into more uniform pieces. And for fire-roasting, choose bell and chile peppers that are as flat-sided as possible. A square pepper will blister more evenly than a round or dimpled one, and its skin will slip right off. Whole peppers do not need a coat of oil before grilling.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Vegetables On The Grill: Bumper Crop Of Flavor recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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