This summer slabs of meat are not the only thing you should have on the grill! Grilling fruits and vegetables is the best way to caramelize the natural sugars in them and enhances their unique flavors. It will also save you time in the kitchen and reduce clean up time and effort. For the avid griller I recommend checking this out, and if you aren’t already grilling vegetables try these techniques.
First and foremost vegetables do the best when the heat is high. If you are not grilling them with meat be sure to preheat the grill before you place them on it. If meat is the main dish, just add the vegetables to the grill at the end and closer to the heat source. They cook quicker than meat so you should add them about 15 minutes before the slabs are done.
Go with the freshest vegetables you can find and it is also very important to choose vegetables that are grill friendly; peppers, portabella mushrooms, eggplant, and summer squash if they are going straight on the grill. They must be cleaned, trimmed, marinated/seasoned and brushed with oil before you put them on the grill. You can place the above mentioned vegetables directly on the grill and turn them often. I recommend brushing them with marinade as they are grilling for the best flavor. Wood chips will additionally give them a gentle smokey flavor that your friends and family will love.
If putting vegetables directly on the grill is not your preference, aluminum foil can be used as follows; lay aluminum foil flat and place clean and cut vegetables on it. Season the vegetables to taste then wrap the foil up around it. This works great for asparagus, and vegetables like diced zucchini and halved mushroom. I sprinkle a little olive oil, basil, garlic and sea salt on it to flavor, but lemon, butter, salt and pepper work as well. Check the vegetables often; they are done when you can easily pierce them with a fork.
Another summer favorite is corn, and when it comes to grilling you are dealing with a whole other creature. Instead of boiling the flavor out grilling locks in and enhances its essence. Choose corn with the husk, but be sure that when you are ready to grill you remove all silk. A good method is to get most off by hand then take wet paper towel and gently rub the remaining silk off while leaving the husk intact. Soak the corn for 10-15 minutes before you grill it to prevent it from burning. Wrap the husk back over the corn to keep it moist then place it directly on the grill. Turn the corn every 10 minutes until the husk is charred and nearly black.
So this summer get outside with friends and family. Enjoy the warm weather and great meals at home, the beach or poolside.
