Not all but most vegetables make excellent subjects for grilling; but take care the cooking times for different vegetables do vary. remember, vegetables are delicate, much more so than meats. Whether you use a grill with gas or charcoal it matters not, but the smoke from a charcoal grill will hugely enhance your vegetables' flavor.
There are just ten simple guideline that best ensure wonderfully flavored grilled vegetables when you're cooking outdoors.
1. Be relaxed, grilling vegetables is very straightforward; just follow 5 simple' steps: clean, soak, dry, cut evenly and then cook quickly; ..........avoid at all costs overcooking;
2. Use a medium to hot grill; to judge this hold your hands 3-4 seconds over the fire; less and its too hot; more and its too cool;
3. Cooking times vary with different types of vegetables, see our guidelines below. Try to cook your vegetables in a grill basket; if not you can use lightly oiled heavy duty kitchen foil;
4. You should not grill: the majority of greens, celery, cucumbers and watery or leafy vegetables; they are all highly unsuitable;
5. Soak vegetables in cold water before grilling for 30 minutes then dry;
6. Vegetables are ideal for marinading ahead of grilling, a range of herbs and spices can be used to great effect; but don't salt before grilling, salt after cooking;
7. Because most vegetables are irregular in shape cut then into even strips so they cook evenly;
8. Brush vegetables ideally with olive oil or if not butter;
9. Coarse vegetables can cut into cubes then grilled using skewers;
10. Here are a number of ideal vegetables for grilling are as follows; cooking times are total times:
* Corn: Remove husks, rinse then wrap individually in foil. Cooking time: 10 to 12 minutes;
* All types of potatoes: Pealing is not necessary, wash then cut into favorite shape, chunks, wedges etc. Cooking time: 20 to 30 minutes; baked potatoes 45 minutes to 1 hour+;
* Eggplant: Cut lengthwise, horizontally for larger eggplants. Cooking time: 2 to 3 minutes;
* Garlic: Use only whole bulbs with the root cut off. Brush with olive oil, place cut side down. Cooking time circa.10 minutes or till skin is brown;
* Mushrooms:Rinse & grill whole unless they're large. Cooking time: 4 to 7 minutes, size dependent;
* Tomatoes; Cut in half. Cooking time 2 to 3 minutes
* Carrots: Wash and peel. Cooking time: 20 to 25 minutes;
* Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes
* All bell peppers: Seed then rinse, slice into strips or squares. Cooking time: 5 to 7 minutes;
* Asparagus: Remove all tough areas & trim approx. 3/4" from bottom of each stem. Wash to remove grit; Cooking time: 6-8 minutes;
There are just ten simple guideline that best ensure wonderfully flavored grilled vegetables when you're cooking outdoors.
1. Be relaxed, grilling vegetables is very straightforward; just follow 5 simple' steps: clean, soak, dry, cut evenly and then cook quickly; ..........avoid at all costs overcooking;
2. Use a medium to hot grill; to judge this hold your hands 3-4 seconds over the fire; less and its too hot; more and its too cool;
3. Cooking times vary with different types of vegetables, see our guidelines below. Try to cook your vegetables in a grill basket; if not you can use lightly oiled heavy duty kitchen foil;
4. You should not grill: the majority of greens, celery, cucumbers and watery or leafy vegetables; they are all highly unsuitable;
5. Soak vegetables in cold water before grilling for 30 minutes then dry;
6. Vegetables are ideal for marinading ahead of grilling, a range of herbs and spices can be used to great effect; but don't salt before grilling, salt after cooking;
7. Because most vegetables are irregular in shape cut then into even strips so they cook evenly;
8. Brush vegetables ideally with olive oil or if not butter;
9. Coarse vegetables can cut into cubes then grilled using skewers;
10. Here are a number of ideal vegetables for grilling are as follows; cooking times are total times:
* Corn: Remove husks, rinse then wrap individually in foil. Cooking time: 10 to 12 minutes;
* All types of potatoes: Pealing is not necessary, wash then cut into favorite shape, chunks, wedges etc. Cooking time: 20 to 30 minutes; baked potatoes 45 minutes to 1 hour+;
* Eggplant: Cut lengthwise, horizontally for larger eggplants. Cooking time: 2 to 3 minutes;
* Garlic: Use only whole bulbs with the root cut off. Brush with olive oil, place cut side down. Cooking time circa.10 minutes or till skin is brown;
* Mushrooms:Rinse & grill whole unless they're large. Cooking time: 4 to 7 minutes, size dependent;
* Tomatoes; Cut in half. Cooking time 2 to 3 minutes
* Carrots: Wash and peel. Cooking time: 20 to 25 minutes;
* Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes
* All bell peppers: Seed then rinse, slice into strips or squares. Cooking time: 5 to 7 minutes;
* Asparagus: Remove all tough areas & trim approx. 3/4" from bottom of each stem. Wash to remove grit; Cooking time: 6-8 minutes;
About the Author:
Stephen Kember is a acknowledged outdoor cooking expert. He operates The outdoor cooking equipment Store, which you can take a look at by clicking on the link. If grilling is your love have a look at one of the latest ceramic grills that can grill, BBQ, bake & smoke and where for a limited period prices have been significantly reduced.
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