Recipe of the Week: How to Grill Vegetables


Grilled corn, bell peppers, onions, and eggplant are some of the summer’s best treats.  Now that the season is in full swing for these garden treats… and you may be getting a little tired of the traditional ways you prepare them, why not try grilling up something great for dinner or to go along with your next barbeque.  And best of all, they are super easy to make!

BELL PEPPER

Prep: Stem, quarter, seed. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 6 to 10 minutes
Done when: Skin is charred or blackened and blistered
Also great for: Pizza topping, sandwiches, scrambled eggs

ZUCCHINI

Prep: Trim; cut 1/3 inch thick lengthwise. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 5 to 6 minutes
Done when: Slightly charred and tender
Also great for:Quesadillas, pasta with pesto and goat cheese

EGGPLANT

Prep: Slice 1/2 inch thick crosswise (globe) or lengthwise (Japanese). Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 5 to 6 minutes
Done when: Slightly charred and tender
Also great for:A meatless burger, baked mozzarella and tomato sauce, a quick dip (mashed with fresh lemon juice, cumin, and chopped garlic)

TOMATO, PLUM

Prep: None
Cook for about: 5 minutes
Done when: Skin is blistered and charred
Also great for:Polenta with basil and balsamic vinegar, burgers

TOMATO, VINE-RIPENED

Prep: None
Cook for about: 12 minutes
Done when: Skin is charred and split
Also great for: A gratin with breadcrumbs, salsa

CORN

Prep: Remove husk. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 15 minutes
Done when: Slightly charred and tender
Also great for: A sauté of lima beans and green beans, pureed corn soup

RED ONION

Prep: Peel; halve through root end. Brush with olive oil. Sprinkle with salt and pepper.
Cook for about: 15 minutes
Done when: Slightly charred and tender
Also great for: Tuna salad, grilled cheese sandwiches

Few other little grilling tips:

  • Foil-lined rimmed baking sheets are great for prepping vegetables—and transporting them out to the grill, too.
  • To oil the grill, use an oil-soaked, crumpled paper towel.
  • Want distinct grill marks? Resist turning the veggies during the first few minutes. To prevent burning, move to spots with less heat; turn as needed.
  • My man’s favorite grill tool? Sturdy, long-handled stainless steel fork for moving food on, off, and around the grill. 

     

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    © Mertie Mae Botanics LLC and Horticulture Talk!, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.

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