Grill - Vegetable Grilling Guide

[Guest guest]

* Exported from MasterCook *

 

Vegetable Grilling Guide

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

text

 

Grilling vegetables is easy. The fact that more people don't do it is the

strange thing. The general rules are to cut the vegetables into pieces that will

cook quickly and evenly. All pieces should be of consistent thickness and no

more than about 3/4 to 1 inch thick. Brush with oil to prevent sticking and soak

in cold water for 30 minutes before you grill to keep them from drying out. Do

not over cook and you'll have vegetables better than you thought possible. If

you like grilling vegetables and want to try smaller things use a grilling

basket to keep them out of the fire.

 

Below is a list of specific tips for different vegetables to help you out.

 

Asparagus: Cut of ends. Soak in water for 30 minutes to an hour. Place on grill,

turning every minute. Remove when tips begin to turn brown.

 

Bell Peppers: Cut through the middle top to bottom. Remove stems, seeds and

whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

 

Chili Peppers: Brush with oil. Grill whole on each side, 2-3 minutes.

 

Corn on the cob: Gently pull back the husks but don't remove. Remove the silk

and cut off the very end. Soak in cold water for about 30 minutes. Dry and brush

with butter. Fold the husks back down and tie or twist the ends. Place on grill

for about 5 to 7 minutes. Turn to avoid burning.

 

Eggplant: Cut lengthwise or in disks top to bottom. Soak in water for 30

minutes. Pat dry, brush with oil and grill 2-3 minutes.

 

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and

place cut side down over a hit fire. Grill for about 10 minutes or until the

skin is brown.

 

Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for

small mushrooms, 6-8 minutes.

 

Onions: Cut horizontally about 1/2 inch thick. Grill 3-4 minutes.

 

Tomatoes: Cut in half, top to bottom. Grill cut side down 2-3 minutes.

 

Potatoes: Wash and dry. Rub with oil (vegetable). Wrap in aluminum foil and

grill 35-40 minutes, turning occasionally.

 

Zucchini and small squash: Slice 1/2 inch thickness. Brush with oil and grill

2-3 minutes per side.

 

 

Source:

" http://bbq.about.com/library/weekly/aa052497.htm "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0