Grilled Vegetables

Grilling vegetables is a fantastic way to enhance their flavors and create a delicious side dish or addition to other grilled foods. Almost any vegetable can be grilled, and they can be served hot off the grill, at room temperature, or chilled for versatility. Here’s a recipe to guide you through the process:

MAKES: 4 servings

TIME: 10 to 30 minutes

INGREDIENTS:

• About 1 pound of any vegetable, such as eggplant, squash, peppers, onions, mushrooms, or a combination
• 2 to 3 tablespoons of extra virgin olive oil
• Salt and freshly ground black pepper
• Barbecue or other prepared sauce (optional) for basting
• Lemon wedges for serving (optional)

INSTRUCTIONS:

1. If using wood skewers, soak them in water to prevent burning. Alternatively, you can use a rosemary branch as a skewer for added flavor.
2. Preheat a charcoal or gas grill to medium-high heat, positioning the rack about 4 inches from the heat source. Ensure that the grill grate is clean to prevent vegetables from sticking.
3. Cut the vegetables into large pieces, taking into consideration their size and density. Slices are suitable for items like potatoes, squash, or eggplant, with a thickness between 1/4 and 1/2 inch. For smaller items like zucchini, cut on the diagonal. Fragile items should be cut into larger pieces or secured with skewers or a grilling basket.
4. Brush or drizzle the vegetables with olive oil until coated. Sprinkle with salt and pepper to season.
5. Use direct heat to cook most of the vegetables, but adjust accordingly if the fire is too hot to prevent charring. Move the vegetables around as needed to ensure even cooking. For larger or denser items like whole sweet potatoes or winter squash, utilize indirect heat to allow the interior to cook without drying out or charring the exterior. If grilling a variety of vegetables, start with the ones that take the longest to cook and add the quicker-cooking ones later.
6. Watch the vegetables closely and adjust the heat if necessary. They should be cooked until tender with a nice char. If desired, apply barbecue or sweet sauce towards the end of cooking to allow it to glaze but not burn.
7. Once cooked to your desired level of doneness, remove the vegetables from the grill. Serve them hot, at room temperature, or chilled, depending on your preference. Squeeze lemon wedges over the vegetables for added zest if desired.

TIPS FOR GRILLING VEGETABLES:

Here are some tips to ensure successful grilling of vegetables:

• Preheat the grill: Make sure your grill is properly preheated before adding the vegetables. This ensures even cooking and helps prevent sticking.
• Use the right heat: Adjust the heat level based on the vegetables you’re grilling. Dense and thick vegetables may require lower heat or indirect grilling to cook through without burning, while lighter and thinner vegetables can handle higher heat.
• Oil the vegetables: Coat the vegetables with olive oil or another cooking oil before grilling to prevent them from sticking to the grill and to promote browning and caramelization.
• Season generously: Season the vegetables with salt, pepper, and any other desired herbs or spices before grilling. This enhances their natural flavors and adds depth to the finished dish.
• Grill in batches: If you’re grilling a variety of vegetables with different cooking times, grill them in batches according to their needs. Start with the ones that take longer to cook and add quicker-cooking vegetables later to ensure everything is cooked to perfection.
• Don’t overcook: Keep a close eye on the vegetables and avoid overcooking. Grilling times can vary depending on the size and type of vegetables, so test for doneness by piercing them with a fork or skewer. They should be tender but still have a slight crunch.
• Use skewers or grilling baskets: For small or delicate vegetables, consider using skewers or a grilling basket to prevent them from falling through the grill grates. This makes it easier to handle and flip them without the risk of losing them to the fire.
• Experiment with flavors: Grilled vegetables are incredibly versatile, so feel free to experiment with different marinades, rubs, or glazes to add extra flavor. You can also sprinkle them with grated cheese, drizzle with balsamic reduction, or top with a squeeze of lemon juice before serving.
• Serve immediately or store properly: Grilled vegetables are best served immediately after grilling while they’re still hot and flavorful. If you have leftovers, store them properly in airtight containers in the refrigerator. They can be enjoyed cold or reheated later as a side dish or ingredient in other recipes.
• Get creative: Grilled vegetables can be used in a variety of dishes beyond traditional side dishes. Add them to salads, sandwiches, wraps, grain bowls, pasta, or even as toppings for homemade pizza.

Grilled vegetables are a versatile addition to various dishes. They can be enjoyed on their own, added to salads, used as toppings for pizzas, incorporated into pasta dishes, or served alongside grilled meats. Get creative and savor the smoky, delicious flavors of grilled vegetables.