Grilled Vegetables

It is time to start using the grill for more than grilling meat. Expanding your grilling repertoire to include vegetables is a time saving, delicious way to cook side dishes while you are cooking hamburgers, steaks or pork chops. Grilling vegetables adds a smoky, almost sweet flavor that you just can’t recreate on the stove. In fact, because of their unique flavor, it’s worth adding some veggies to the grill every time you have it fired up. Grilled vegetables are a wonderful side dish for any meat dish, but they can also be added to grain-based dishes like rice and risotto, salads, soups or omelets - anywhere that the addition of a rich, smoky flavor would be an asset.

Grilling tips to get you started:

• Cut your veggies into pieces big enough to not fall through the grate, but small enough to cook through without burning the outside. If you have soft fruit or want to ensure that all of the pieces make it back into the house, use a grilling basket.

• If you are going to use skewers, soak wooden skewers in water for 30 minutes prior to use. This will keep them from catching fire. Fresh rosemary branches make terrific skewers and they add a nice flavor.

• Use a clean grill. Scrub off the old pieces of meat before your begin.

• Brush butter or olive oil onto your vegetables before grilling to prevent sticking, 2 to 3 tablespoons per pound of vegetables.

• Cook over direct heat, turning the veggies often to prevent burning. As they get done, move them to a cooler part of the grill.

Vegetables to grill and some great uses for them:

Asparagus – Trim, brush with butter and cook 6-12 minutes. Serve as a side dish.

Avocado – Peel, slice and marinate in vinaigrette. Pat dry and grill for about 5 minutes. Add to sandwiches or on top of spicy foods.

Broccoli or cauliflower – Cut into large florets. Brush with olive oil and cook for 8-10 minutes. Serve as a side or add to pasta or rice dishes.

Chili Peppers – Core and seed. Fill with cheese and grill until the skins are blistered, 10-12 minutes, peel and serve as chili rellenos or on top of a burger or steak.

Mushrooms – Remove stems and trim. Brush with oil and cook until tender 15-20 minutes. Use Portobellos for sandwiches, marinate smaller mushrooms in vinaigrette and serve as an appetizer.

Tomatoes – Use firm tomatoes, cut large tomatoes in half or skewer cherry tomatoes. Brush with oil and cook 5-10 minutes. Drizzle with balsamic vinegar and toss with mozzarella cheese and basil.

As you can see, nearly any vegetable can be grilled. If you plan ahead, you can grill enough veggies to add to everything you cook all week. And if you run out of main dishes to add your vegetables to, remember that grilled veggies taste just as good at room temperature. Drizzle them with some olive oil, add a little bit of crunchy salt and black pepper and you’ve got a meal. Enjoy!