10 Simple Guidelines For Grilling Perfect Tasty Vegetables Outdoors
Preston Wilson
Cooking times vary greatly dependent on the vegetable. Vegetables are
delicate, far more so than meats. Whether you grill on gas or charcoal
it matters not but remember, smoke from the charcoal greatly enhances
the flavor of your vegetables.
How to grill superb vegetables can be summarized into ten simple
guidelines:
Relax, grilling vegetables is easy. The 'grilling made simple' rules:
clean, soak, dry, cut evenly and then cook quickly; do not overcook.
Cook on a medium to hot grill; you should be able to hold your hands
3-4 seconds over the fire;, 2-3 seconds and its too hot;
Different vegetables will take different times, see below and should
be cooked in a grill basket; if you haven't got one then use lightly
oiled heavy duty kitchen foil;
Don't grill watery or leafy vegetables, many greens, celery and
cucumbers are unsuitable for grilling;
Start by brushing the vegetables with olive oil or melted butter;
Vegetables are ideal for marinading ahead of grilling, a range of
herbs and spices can be used to great effect; remember don't salt
before grilling, salt after;
Because most vegetables are irregular in shape its important to cut
then into even strips so they cook evenly throughout;
Brush vegetables with olive oil
Strong vegetables can cut into even shapes/size and then grilled using
skewers;
Vegetables that are ideal for grilling include the following Cooking
times are total times:
Eggplant: Cut off stem, peel, cut in half lengthwise then slice
crosswise, minimum 1/2" thick. Cooking time: 2-3 minutes
Corn: Remove husks, rinse then wrap individually in foil. Cooking
time: 10 to 12 minutes
All types of potatoes: Pealing is not necessary, wash then cut into
favorite shape, chunks, wedges etc.With whole unpeeled. Cooking time:
20 to 30 minutes; baked potatoes 45 minutes to1 hour+
Eggplant: Cook lengthwise or horizontally for larger eggplants.
Cooking time: 2 to 3 minutes;
Garlic: Use whole bulbs, cut off root. Brush with olive oil, place cut
side down. Cooking time approx.10 minutes when skin is brown.
Carrots: Wash and peel. Cooking time: 20 to 25 minutes
Small zucchini and summer squash: No need to wash. cut into 1/2"
slices. Cooking time: 6 minutes
Onions: Skin and cut into chunks. Cooking time: 3 to 4 minutes
All bell peppers: Seed and rinse then slice into strips or squares.
Cooking time: 5 to 7 minutes
Asparagus: Remove tough areas & trim 3/4" from the bottom of each
stem then wash to remove grit; Cooking time: 6 to 8 minutes
Mushrooms: Rinse and grill whole unless mushrooms are very
large.Cooking time: 4 to 7 minutes dependent on size;
Tomatoes; Cut in half. Cooking time 2 to 3 minutes
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