Nothing makes vegetables taste better than grilling them; well, except maybe sautéing
them with bacon or plating them in a cream/cheese sauce. OK, let’s just say grilling is one
of the best ways to accentuate the flavors in vegetables, especially if you wrap them in
rendered bacon and finish them on the grill.
Grilling caramelizes the natural sugars in the vegetables, and when combined with other
seasonings, you have a great low-fat means of preparing vegetables that most people
truly enjoy (unless of course you’re using the bacon wrap). Those grill marks on your
vegetables will make for a stunning presentation on any plate, making your guests “Ooooh
and Aaahhh” over your masterful creation.
Grilling Vegetables Guidelines:
Remember, different vegetables and different thicknesses will take different amounts of
time to cook. Accommodate for these variations with different thickness to shorten cooking
times for firmer vegetables.
For specific techniques used for specific vegetables, consider taking my Grilling 101
Course. Go to www.thymeforachef.com/classes.html for more information.
Gotta go, or I’ll burn my asparagus that’s on the grill!
Blessings,
Chef David
them with bacon or plating them in a cream/cheese sauce. OK, let’s just say grilling is one
of the best ways to accentuate the flavors in vegetables, especially if you wrap them in
rendered bacon and finish them on the grill.
Grilling caramelizes the natural sugars in the vegetables, and when combined with other
seasonings, you have a great low-fat means of preparing vegetables that most people
truly enjoy (unless of course you’re using the bacon wrap). Those grill marks on your
vegetables will make for a stunning presentation on any plate, making your guests “Ooooh
and Aaahhh” over your masterful creation.
Grilling Vegetables Guidelines:
- Trim and thoroughly wash vegetables.
- Cut vegetables in half or into thick slices. Each piece should typically be about 1/2
inch thick for hard vegetables. - Dry the vegetables so marinades or oil will coat the vegetables.
- Using a brush, lightly coat the vegetables with canola oil and an acid such as lemon,
lime or vinegar to balance the oil used. I use canola because of its higher smoke
point and it does not change the flavor of the vegetables. - Preheat grill to a medium-high heat.
- Place larger pieces directly on the grate, while small vegetables are skewered or
grilled in a grilling basket. - To prevent drying, turn the vegetables just after you achieve a char and brush with
additional oil to prevent drying. - When the skin begins to blister and the middle becomes soft take them off the grill.
- Serve immediately.
Remember, different vegetables and different thicknesses will take different amounts of
time to cook. Accommodate for these variations with different thickness to shorten cooking
times for firmer vegetables.
For specific techniques used for specific vegetables, consider taking my Grilling 101
Course. Go to www.thymeforachef.com/classes.html for more information.
Gotta go, or I’ll burn my asparagus that’s on the grill!
Blessings,
Chef David
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Grill Your Vegetables - Don't Fry Them
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