Quick and Easy: Grilling vegetables

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I put together three articles from www.healthyideas.com together in

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* Exported from MasterCook *

 

Grilling Vegetables: Tips

 

Recipe By : Chef Tom Ney at Prevention Magazine's www.healthyideas.com

Serving Size : 1 Preparation Time :0:00

Categories : Grilling Vegetables

Info/Tips Potatoes

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Any type of fuel works. I like the combination of charcoal and wood. A

few sticks or large nuggets of oak, applewood, maple, mesquite, hickory,

alder, or pecan impart a light, smoky flavor to the food.

 

Heat the grill to med-high. Position the rack at its highest level; wait

until it's completely heated.

 

Have vegetables at room temperature, so they cook evenly.

 

Wash and trim them; peel hard vegetables (potatoes, carrots) if desired.

 

Cut most types in half lengthwise. One broad, flat surface ensures

complete cooking. Avoid thin slices and small pieces, which are difficult

to handle and tend to fall through the grate.

 

Grill vegetables dry -- no marinade or basting sauce -- to avoid flare-ups.

 

Close the lid for hard, dense vegetables; leave it open for quick-cooking,

tender ones.

 

Don't blacken or overcook your veggies. Turn them when grill marks appear.

Remove when the second side is just browned.

 

Use a long-handled spatula for turning eggplant, zucchini, and sweet

potatoes. Long-handled tongs are fine for most other vegetables.

 

Grilling Time Chart:

 

Grilling is not an exact science. Many variables come into play -- from

grill type to ripeness and size of the vegetables. Here are some

guidelines for a few typically grilled vegetables:

 

Bell peppers Cut: Halved (stem and seeds removed) Minutes per side: 3-5 for

cut side, 1 for second side Instructions: Skin-side down; turn when grid

marks appear. Don't overcook.

 

Carrots Cut: Whole Minutes per side: 3-5 Instructions: Moderate heat;

covered. Brown; then wrap tightly to complete

 

Corn Cut: Whole(husks removed) Minutes per side: 5-7 Instructions: Brown

lightly on all sides. Serve whole, or cut kernels from cob

 

Eggplant Cut: Sm: halve lengthwise; lg: slice crosswise Minutes per side:

3-5 Instructions: Turn when marks appear. Softens; do not overcook

 

Mushrooms Cut: Whole (stems removed) Minutes per side: 2-4 Instructions:

Top-side down; turn when marks appear. Best choice: lg mushrooms

 

Onions Cut: Halved Minutes per side: 5-7 Instructions: Start cut-side down;

turn when fully browned Best choice: med yellow or red onions

 

Potatoes Cut: Halved lengthwise Minutes per side: 2-4 cut-side; 2 skin-side

Instructions: Cut-side down until marks appear. Move to edge; cover to

complete

 

Scallions Cut: Halved Minutes per side: 5-7 Instructions: Moderate heat.

Choose lg scallions; don't overcook

 

Sweet potatoes Cut: Halved lengthwise Minutes per side: 6-8 Instructions:

Cut-side down until marks appear. Move to edge; cover to complete

 

Zucchini/yellow squash Cut: Halved lengthwise Minutes per side: 3-5

Instructions: Cut-side down; turn when marks appear. Watch closely; cook

quickly

 

Great Ideas for Grilled Veggies:

 

Uses for grilled vegetables are endless. Prepare an assortment and

refrigerate until needed (2 to 3 days). Here's how to enliven some

mealtime mainstays:

 

Antipasto. Enhance a quickly assembled platter with mounds of grilled

vegetables. Include some of the more unusual ones, such as sweet potatoes,

for a taste surprise. For best presentation, cut red peppers and

portobello mushrooms into long strips. Slice zucchini or yellow squash

into half-moons. Cube eggplant. Halve button mushrooms. Quarter plum

tomatoes lengthwise. For an entr‚e antipasto, include canned white

albacore tuna or sockeye salmon.

 

Pizza. Top a plain pizzeria pie with grilled veggies. Or make your own:

Spread chopped grilled tomatoes over thinly rolled dough and top with

grilled red onions or scallions, peppers, mushrooms, and zucchini.

Sprinkle with shredded low-fat cheese. Bake at 450ø F for 8 min. to crisp

the crust.

 

Salads. Embellish lettuce, spinach, or other greens with grilled julienned

carrots, diced beets, cubed peppers, sliced mushrooms, and cut scallions.

For an exceptional potato salad, toss grilled baby potato halves with

low-fat vinaigrette and add crisp, raw, minced celery, scallions, and parsley.

 

Soups. Whip up a quick lunch by stirring grilled diced onions, peppers,

potatoes, carrots, turnips, tomatoes, and corn kernels into hot stock.

Flavor with fresh thyme and simmer 5 min.

 

Sandwiches. Spread a halved French or sourdough roll with pesto and stack

slices of grilled eggplant, zucchini, yellow squash, and red peppers on the

bread. Top with mozzarella.

 

 

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schuller