A How To on Grilling Vegetables

I found this great article in the July/August 2009 issue of Everyday Food (a Martha Stewart publication). Honestly, I never knew there could be so much involved with grilling vegetables, but with these simple tips you’re veggies will be perfect every time!

Bell Peppers

Grill: Grill peppers over high until charred all over, 15 to 18 minutes, turning occasionally. Place in a bowl and cover with plastic wrap. Let stand 10 minutes.

Serve: Rub off skins using paper towels. Halve peppers and discard seeds.

Scallions

Prep: Trim ends.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high heat until tender, about 4 minutes, turning once.

Mushrooms

Prep: Trims stems

Grill: Brush with olive oil; season with salt and pepper. For portobellos, grill cap side down, covered, over medium until tender, 10 to 15 minutes. Flip and cook 1 to 2 minutes more.For button mushrooms, grill over medium-high until tender, 12 minutes, turning occasionally.

Eggplant

Prep: Halve eggplant lengthwise, then cut into 1- to 1 1/2-inch wedges.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium, covered, until soft, 5 to 8 minutes, turning occasionally.

Tomatoes

Prep: Halve tomatoes crosswise.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until grill marks appear, 8 to 10 minutes.

Yellow Squash and Zucchini

Prep: Cut lengthwise into 1/4-inch slices.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender and grill marks appear, 6 to 8 minutes.

Corn

Prep: Cut corn on the cob crosswise into 2-inch pieces.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium-high until tender, 4 to 6 minutes turning occasionally.

Fennel Bulbs

Prep: Trim and cut into 3/4-inch wedges.

Precook: Cook in boiling salted water until tender, about 8 minutes. Drain and pat dry.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium until grill marks appear, 8 to 10 minutes.

Russet Potatoes, Sweet Potatoes, and New Potatoes

Prep: For medium-size Russet or sweet potatoes, cut lengthwise into 1/2-inch wedges. For new potatoes, cut in half.

Precook: Steam just until tender, 10 to 25 minutes. Let cool.

Grill: Brush with vegetable oil; season with salt and pepper. Grill over medium-high until heated through and grill marks appear, 2 to 3 minutes per side.

Carrots

Prep: Halve lengthwise (quarter if larger).

Precook: Cook in boiling salted water until tender, about 6 minutes. Drain and pat dry.

Grill: Brush with olive oil; season with salt and pepper. Grill over medium until grill marks appear, 8 to 10 minutes.

Great Accents

You can sprinkle vegetables with salt, paprika, and thyme before grilling, or brush them with an herbed vinaigrette after they come off the grill.

Tags: bell peppers, brush, carrots, corn, eggplant, fennel bulbs, fire up the grill, grilling, mushrooms, new potatoes, olive oil, paprika, russet potatoes, salt and pepper, scallions, sweet potatoes, thyme, tomatoes, vegetable accents, vegetables, yellow squash, zucchini

Category: Side Dish