Instructions
1. Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, corn on the cob, button mushrooms and summer squash.
2. Clean and trim the vegetables. Cut large ones into halves or slice them into large sections.
3. Parboil small, waxy potatoes until tender before grilling. Remove silks from corn but leave husks on, and soak in water for about 1 hour before grilling.
4. Marinate vegetables for 15 minutes before grilling (see Tips). Or just brush them lightly with oil so they don't stick to the grill, if you won't be cooking them in a foil pouch or vegetable basket.
5. Prepare a medium-hot fire in the charcoal or gas grill.
6. Put the vegetables directly on the grill grid, on skewers or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook - denser vegetables such as potatoes or peppers will take longer than moisture-filled ones such as tomatoes.
7. Turn the vegetables often, brushing on more marinade as needed.
8. Remove the vegetables when they can be easily pierced with a fork.
No comments:
Post a Comment