[Grilling] - Veg. Prep. for/and Grill Methods

[Guest guest]

Grilling Vegetables

 

Artichokes: Fill a large pot with enough water to cover. Bring to a boil;

add juice of 1 lemon. Add artichokes and boil until leaves pull away

easily. (Be careful not to boil artichokes to the point where bottoms

become mushy.) Remove artichokes; cool. Pull off tough outer leaves and

discard. Scoop out fuzzy choke in center. Marinate up to 8 hours, or brush

with marinade before grilling.

 

Asparagus: Blanch until bright green, about 2 minutes. Marinate up to 3

hours or baste with marinade before grilling.

 

Beets: Boil in skins until you can pierce them with a paring knife. Drain

and cool. Peel, slice 1/4 - inch thick and marinate up to 8 hours or baste

with marinade before grilling.

 

Bell peppers: Slice in half lengthwise; remove core and seeds. Place skin

side down on grill over high heat. When skin has buckled and charred,

remove from grill. Let cool (toss in the freezer to speed the process),

peel and slice.

 

Broccoli: Blanch until bright green, about 5 minutes. Marinate up to 3

hours or baste with marinade before grilling.

 

Carrots: Peel and slice carrots into chunks. Blanch until soft, about 4

minutes. Marinate up to 8 hours or baste with marinade before grilling.

 

Cherry tomatoes: Thread onto skewers, brush with marinade, sprinkle with

fresh herbs if desired and grill over hot coals, turning often to prevent

burning, until soft and lightly charred.

 

Corn on the cob: Peel husk down, but dont remove. Spread corn with

unsalted butter or corn oil, fresh herbs and salt to taste. Replace husk,

then wrap lightly in foil. Grill over very hot coals 20 to 30 minutes,

turning often.

 

Eggplant: Cut off ends. Without peeling, slice into 1/4 - inch thick

rounds. Brush with marinade; grill over high heat, brushing frequently,

until light brown. Turn and grill other side.

 

Garlic: Wrap at least six garlic cloves in a single piece of foil. Place

over high heat, turning often until garlic is soft and spreadable, about 30

minutes.

 

Leeks: Use only white part and about 2 inches of the green. Blanch until

layers are just pliable enough to separate, but not mushy, about 3 minutes.

Marinate up to 3 hours or baste with marinade before grilling.

 

Mushrooms: Marinate without blanching, 3 to 8 hours.

 

Onions: Peel and blanch until layers are just pliable enough to separate,

about 3 minutes. Marinate up to 3 hours or baste with marinade before

grilling.

 

Potatoes: Use small boiling potatoes. Boil until you can pierce with a

knife, 5 to 7 minutes. Marinate for up to 8 hours or baste with marinade

before grilling.

 

Snow peas: Marinate without blanching for up to 3 hours. Grill

briefly-just 1 or 2 minutes.

 

Tofu: Make sure to use extra-firm tofu. Marinate for up to 8 hours. The

longer you marinate tofu, the more flavor it will absorb.

 

Zucchini: Slice into rounds; blanch until just pliant, about 2 minutes.

Marinate for up to 3 hours or baste with marinade before grilling.

 

_______________

Add photos to your messages with MSN 8. Get 2 months FREE*.

http://join.msn.com/?page=features/featuredemail