Grilling Vegetables

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* Exported from MasterCook *

 

Grilling Vegetables

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 108

Serving Size : 1 Preparation Time :0:00

Categories : Grilling Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

See separate recipes for marinades.

 

Depending on the theme of your meal, you may choose any of the marinades

for vegetables that call for one in the directions. Olive Oil-Lemon

Marinade is the most neutral and all-purpose of the marinades. Teriyaki

Marinade gives vegetables a delicious Oriental flavor, but is not the least

overpowering. Curry Marinade is the strongest and spiciest of the

marinades and gives the vegetables an unusual twist. I don't recommend the

Sweet and Savory Grilling Sauce for individually grilled vegetables, since

it will tend to overpower their flavors. It is fine, though, used with

vegetable kebabs that are combined with tofu or seitan.

 

BELL PEPPERS: The grill is actually the perfect place to prepare Roasted

Peppers a relish-like side dish that goes so well with so many

foods. Instead of charring peppers under a broiler, set them right on a

hot grill, turning on all sides until well covered with blackened

spots. Let steam in a tightly shut paper bag for at least 15 minutes, then

slip off the skins, core, seed, and cut into strips.

 

Bell peppers are also a standard ingredient in vegetable kebabs, simply cut

into 1- and 1 1/2-inch squares and skewered through the center. They will,

more often than not, remain pretty crisp this way, since very little of

their surface is exposed to heat, but this is not necessarily a drawback-

since skewered vegetables tend to become rather tender, the contrasting

crunch of the peppers is quite nice.

 

BROCCOLI: Broccoli is not often done on a grill but works quite well. Cut

into approximately 3-inch pieces, including florets. Steam the broccoli

until bright green and just barely crisp-tender. Rinse under cool

water. Brush with Olive Oil- Lemon Marinade or Teriyaki Marinade. Grill,

turning frequently, for about 6 to 8 minutes total, or until touched with

charred spots.

 

CARROTS: Carrots are often overlooked when it comes to grilling, but they

are a treat. Peel and cut into 4- or 5-inch lengths, then cut in half

lengthwise. Brush on both sides with marinade of your choice. Grill on

both sides until touched with charred spots, about 7 to 10 minutes total.

 

CORN: The most sophisticated way to grill corn is to carefully pull down

the husks without removing them, then just as carefully remove the

silk. The husks are then pulled back up around the corn and tied with a

long, narrow piece of husk. I must admit that I've never gotten the hang

of this. Everything seems to just fall apart for me.

 

This is what I do instead: Peel and husk the corn and let it soak in cold

water for 1 hour. Prepare grill. Wrap the corn in aluminum foil. Grill

for 20 to 30 minutes, turning every few minutes, or until it is touched

with light brown spots. Alternatively, the corn can be microwaved until

barely done, then set on the grill just long enough to brown lightly on all

sides.

 

For a great summer treat, serve the corn with Herb " Butter " .

 

EGGPLANT and JAPANESE EGGPLANT: Cut regular eggplant into slices 1/2 inch

thick. Peel if desired. Salt lightly and place in a colander for 30

minutes, then rinse well. I highly recommend taking this extra step, since

summer eggplant can be bitter, and the salting and rinsing are effective in

removing much of that bitterness. Brush with the marinade of your

choice. Grill on both sides until tender and nicely browned, about 5 to 7

minutes on each side.

 

Tiny Japanese eggplants may simply be stemmed and cut in half

lengthwise. Brush on both sides with marinade of your choice (it is

especially good with Teriyaki Marinade), then grill on both sides until

tender and the fleshy part is lightly browned, about 6 to 8 minutes total.

 

MUSHROOMS: Mushrooms are good grilled individually as well as part of

kebabs. Choose larger mushrooms, wipe clean, and trim rough ends from the

stems. Brush with marinade of your choice. Grill for 5 to 8 minutes

total, or until touched with charred spots, turning frequently and brushing

with additional marinade, since mushrooms tend to dry out quickly.

 

ONIONS: Various types and sizes of onions call for varying treatments on

the grill. Peel and cut large onions into 1/2-inch- thick slices. Brush

on both sides with Olive Oil-Lemon Marinade. Grill on both sides until

tender and touched with charred spots, about 10 minutes total. Try this

with red onions and with Sweet Vidalia onions.

 

Parboil or microwave medium-sized onions until about half done (or until

skewer can enter them with some resistance). Cut them in half and brush

with Olive Oil-Lemon Marinade, then grill on both the cut and rounded sides

for 10 to 12 minutes, or until tender and touched with charred spots. Or,

half-done onions may simply be wrapped whole in foil without marinade and

set on the grill for at least 20 minutes, or until very tender. This long

cooking renders them very sweet and juicy.

 

Very small white onions are excellent for kebabs, but I still would

recommend parboiling or microwaving them until half done before skewering

them. All too often, I've been served kebabs with all the other vegetables

tender and nicely charred, but the little onions virtually raw.

 

POTATOES: Potatoes, whether large or small, should be pre- cooked or

microwaved to a done, but very firm, texture before going on the

grill. However, letting them cool before cutting and grilling them helps

ensure that they won't fall apart. Cut large potatoes into thick slices

and brush on both sides with marinade of your choice. Grill on both sides

until nicely browned, about 7 to 10 minutes total.

 

Cut tiny new potatoes in half, brush with marinade of your choice. Grill

on both sides until nicely browned, about 5 to 8 minutes total.

 

Firmly cooked potatoes, cut into 1-inch chunks, are an excellent addition

to kebabs.

 

SCALLIONS: Whole scallions are very nice done on the grill, but must be

watched carefully and taken off before the green parts get too

charred. Brush with marinade of your choice, and set on the grill for

about 3 to 5 minutes total, or until beginning to brown. Scallions are

especially tasty done with Teriyaki Marinade.

 

SQUASHES: Summer squashes are excellent candidates for the grill, since

their not-too-hard, not-too-soft raw texture yields great results. As a

side dish, or for a grilled vegetable platter, use tiny zucchini or yellow

summer squash. Cut them in half lengthwise. Slice delicate-flavored

pattypan squashes 1/4 inch thick, crosswise. Brush them with Olive

Oil-Lemon Marinade or Teriyaki Marinade and grill both sides until touched

with charred spots, about 7 to 10 minutes total.

 

Larger zucchini and yellow squash, cut into 1-inch chunks work very well in

kebabs.

 

STRING BEANS: Grilled string beans are a surprising treat. Choose beans

that are not too thin, but not so large as to be tough and gnarled. Brush

raw string beans with marinade of your choice. Grill, gently rolling them

with tongs to expose all sides to the coals for about 5 to 10 minutes

total, or until touched with charred spots.

 

TOMATOES: Tomatoes tend to get soft very quickly on the grill, and they are

tricky to turn, but the results are tasty and worth the effort. I like to

stick with the simple taste of Olive Oil-Lemon Marinade for really good

summer tomatoes, but tomatoes not at their peak of flavor can benefit from

the stronger taste of Teriyaki Marinade or Curry Marinade.

 

Slice large, firm tomatoes at least 1/2 inch thick or cut plum tomatoes in

half lengthwise and brush lightly with marinade. Grill on both sides until

the edges brown, about 5 to 8 minutes total. Cherry tomatoes work well in

kebabs.

 

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