Grilling Tip: Vegetables
Grilling gives vegetables flavor and texture you won't get with any other cooking method. And it's quick, easy and fun to boot. Veggies, and even fruit, tastes so much better when it's been grilled! Try grilling peaches, tomatoes, mushroom caps, peppers, asparagus, broccoli, eggplant -- you name it. Grilled veggies can also add flare to sandwiches, salads and pasta and rice dishes.
A few suggestions:
- Use the freshest vegetables you can. Grilling produce that has already begun to dry out won't give you as much flavor.
- Hickory or other wood chips tossed into the coals will give veggies a wonderful smoky taste.
- There are several ways to enhance flavor: brushing veggies lightly with olive oil; rubbing on herbs before grilling; or, for added zing, lighting brushing on some balsamic vinegar.
- To keep small vegetables from falling between the grates, use a wire grilling basket or a grilling dish intended for small items. With tools like these, no vegetable is too tiny to grill; you can enjoy snow peas, button mushrooms, garlic cloves, grape tomatoes, and much more.
- If you use bamboo skewers to hold vegetable chunks together, try using two instead of one, spaced slightly apart. This double-skewer approach often prevents veggies from tearing off and falling through the grate.
- Most grilled vegetables taste best when cooked over high heat. You may want to pre-heat your grill for a few extra minutes. If you're cooking for vegetarians -- or if you're trying to limit your fat intake -- be sure to clean your grate well before starting. This will remove any residual fats from meats previously grilled.