Grilling Vegetables 101
Jun-05-2012

What vegetables are best for grilling?
Fresh asparagus, corn, eggplant, mushrooms, hot or bell peppers, cabbage, and onions are delicious cooked on either indoor grill appliances or outdoor grills.

How to Buy:
Use fresh vegetables for best results, frozen veggies contain too much water making grilling very difficult. Choose veggies similar in texture or weight (cabbages and squash, onions and radishes, mushrooms and tomatoes), or cut the veggies into similar sizes.

How to Use:
Lightly brush with olive oil and sprinkle with herbs; salt and pepper after cooking. You can even marinate the veggies in your favorite dressing for up to 30 minutes, then grill. Corncobs can be cooked directly on the grill or in their husks; avoid wrapping veggies in aluminum foil. For smaller vegetables, thread them through wooden skewers that have been soaked in water (to prevent burning). Or, cut larger veggies one-inch pieces for even cooking.

Kebob choices:
chunks of squash, cherry or cut tomatoes, radishes, pearl onions, button or crimini mushrooms. Brush with oil and seasoning and lay kebobs on grill. Suggested cooking times: Kebobs or Asparagus, 6 to 8 minutes; sweet peppers. cabbage, Brussels sprouts, eggplant, button or crimini mushrooms, pearl or cut Vidalia or Maui onions, 8 to 10 minutes; fennel or corn without a husk, 8 to 12 minutes; corn in the husk, 25-30 minutes; Portobello mushrooms, 12 to 15 minutes. Baking potatoes require 45-60 minutes and small, uncut potatoes, about 15-20 minutes. Turn vegetables and kebobs at halfway point for even cooking.

How to Store:
Cover cooked vegetables tightly and refrigerate; use within 2 days. For cut uncooked vegetables, store in a covered container and use within 1 day. Eating veggies hot off the grill is advised!

Health Benefits:
A fun way to retain the antioxidants, vitamins, and minerals in tasty veggies.

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Posted by Ken at 12:00 AM - Link to this entry  |  Share this entry  |  Print