Grilling veggies is a form of art that's easy to defeat, but also easy to screw up. There are two ways that you can grill your vegetables: on a barbecue (charcoal or propane) or on an inside grill that appears like a skillet. You can decide either way dependent on the season. Nonetheless grilling outside gives the vegetables that fire-roasted flavour and look that is very unlikely to copy through any other cooking method.
How to Prep Your Vegetables for the Grill
When picking vegetables you wish to select firm veggies that won't fall to pieces or through the grill into the flames. This means that you almost certainly should not attempt to barbecue peas, broccoli florets (the long stemmed broccoli is good though), cauliflower, radishes, etc.
It's controversial, but some of the people like to even grill their Romaine lettuce before assembling a salad. This is OK if you've got a hot enough grill with a big char, but if your lettuce gets too steamy it can get damp and wilted which isn't good at all.
There are a few infallible vegetables it's often possible to stick to: asparagus, tomatoes, bell peppers, onions, aubergine, zucchini, and potatoes. These vegetables are long enough that they won't fall thru the grill and sturdy enough as well.
Cut your vegetables in significantly large pieces. The wonderful thing about grilled veggies is that they do not come out the same way twice. Some bits char, and some will become tender. Grilling brings out the natural sweetness of the vegetables, but if they're cut too small they're going to burn and turn bitter.
Dressing Your Veggies
Keep it simplistic and don't put anything on your veggies that will burn and turn bitter like garlic powder, cayenne pepper, or red pepper flakes. Stick to the basics: kosher salt, fresh ground pepper, and vegetable oil (extra virgin olive oil and butter have a lower smoking temperature and can have a tendency to burn quicker or catch aflame). On a cookie sheet, spread out all of your veggies and drip with vegetable oil. Sprinkle liberally with pepper and salt so it'll make a nice crust.
Barbecuing Your Veggies
Take your prepared veggies on your cookie sheet out to a hot grill. Brush the grates with some olive oil to keep your veggies from sticking.
With a pair of tongs place the vegetables perpendicular to the bar-b-cue grates for great griddle lines. You will know when to rotate your veggies when they start to char and become tender. Make sure not to overcook them or else you will have burnt carbon rather than healthy veggies. Its better to undercook rather than overcook.
How to Prep Your Vegetables for the Grill
When picking vegetables you wish to select firm veggies that won't fall to pieces or through the grill into the flames. This means that you almost certainly should not attempt to barbecue peas, broccoli florets (the long stemmed broccoli is good though), cauliflower, radishes, etc.
It's controversial, but some of the people like to even grill their Romaine lettuce before assembling a salad. This is OK if you've got a hot enough grill with a big char, but if your lettuce gets too steamy it can get damp and wilted which isn't good at all.
There are a few infallible vegetables it's often possible to stick to: asparagus, tomatoes, bell peppers, onions, aubergine, zucchini, and potatoes. These vegetables are long enough that they won't fall thru the grill and sturdy enough as well.
Cut your vegetables in significantly large pieces. The wonderful thing about grilled veggies is that they do not come out the same way twice. Some bits char, and some will become tender. Grilling brings out the natural sweetness of the vegetables, but if they're cut too small they're going to burn and turn bitter.
Dressing Your Veggies
Keep it simplistic and don't put anything on your veggies that will burn and turn bitter like garlic powder, cayenne pepper, or red pepper flakes. Stick to the basics: kosher salt, fresh ground pepper, and vegetable oil (extra virgin olive oil and butter have a lower smoking temperature and can have a tendency to burn quicker or catch aflame). On a cookie sheet, spread out all of your veggies and drip with vegetable oil. Sprinkle liberally with pepper and salt so it'll make a nice crust.
Barbecuing Your Veggies
Take your prepared veggies on your cookie sheet out to a hot grill. Brush the grates with some olive oil to keep your veggies from sticking.
With a pair of tongs place the vegetables perpendicular to the bar-b-cue grates for great griddle lines. You will know when to rotate your veggies when they start to char and become tender. Make sure not to overcook them or else you will have burnt carbon rather than healthy veggies. Its better to undercook rather than overcook.
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