Here are some tips to grill vegetables with a minimum of fuss for maximum flavor:
1.Remember different vegetables have different cooking times. Sliced eggplant will cook faster than sliced potatoes. Personal preference also influences cooking time — I like my vegetables tender, but still slightly crisp. Whatever time you cook, keep a close watch on vegetables. The caramelizing of sugars can lead to burning. You want to rescue the vegetable before it’s too burned. Most vegetables cook under 10 minutes.
2. Cut vegetables into uniform sizes. If one edge is thinner than the other, or if a few vegetables on the skewer are chunkier than others, you will get uneven results.
3. Cut vegetables to expose the largest surface area if you’re cooking straight on the grill. For example, instead of sliced zucchini into circles, slice them lengthwise. Cut bell peppers in wide long strips.
4. Marinating vegetables adds flavor and keeps them from sticking to the grill. You can use store bought marinades or salad dressing or make your own. Marinate for about an hour so that flavors infuse the vegetables.
5. If you don’t marinate, brush the vegetables with heart-healthy olive oil and season with some salt and pepper. Try different herbs and spice mixes for extra flavor.
SAN ANGELO, Texas — One of my favorite pastimes of the summer is cooking on the grill. I bet most of you are already thinking of your favorite kind of meat to grill, but me, I'm thinking of vegetables. Don't get me wrong, I do grill meat (from lamb chops to sausages), but it's the vegetables I look forward to. Summer offers a rainbow of vibrant and delicious vegetables. I can pick tomatoes, bell peppers and eggplant from my garden, or buy some wonderful onions and squash from the Concho Valley Farmer's Market. Grilling adds a smoky depth to the vegetables, and brings out their inner sweetness.
Some people like to use special grill baskets or pans, which hold all the vegetables, but you don't have to. My mother-in-law often throws together a foil packet of seasoned sliced potatoes, onions and peppers and cooks them on the grill alongside the steaks.
I like to cook vegetables right on the grill where the fire can leave scorch marks and you can breathe in the mouthwatering aromas. You can thread vegetables on to a skewer to make a kebab, which is convenient and pretty. You can also place a wire cooling rack over the grill and lay your vegetables on that. Or you can simply cut the vegetables large enough so they don't fall through the grate or even grill them whole (this works wonderfully for peppers).
Whatever equipment you choose to use or don't, grilled vegetables are a colorful, flavorful and healthy addition to your summer meals. I always make extra so I can have leftovers. Chop them up and add them to your pasta sauce, soups and salads, or as a filling for your tortilla wrap.
So next time you grill burgers, add a few bell peppers or poblanos to the grill. Happy eating!
Rashda Khan is a San Angelo-based food enthusiast, writer and culinary instructor. She can be reached at rashda@rashdakhan.com or 325-656-2824. Or follow her @SpiceBites on Twitter for more kitchen adventures, cooking tips, and local food happenings. Her blog, Hot Curries & Cold Beer, is at: http://hotcurriesandcoldbeer.blogspot.com/
Spiced Grilled Corn
Serves: 4
INGREDIENTS
? stick unsalted butter, softened
1? teaspoons of your favorite seasoning (Cajun, curry powder, Italian blend, chili powder)
? teaspoon garlic powder
? teaspoon salt (some spice mixes are very high in salt, so check your seasoning before you add the salt)
4 ears of corn, cleaned (you may leave the stalks on to use as handles)
— Lemon, cut into quarters and served with the cooked corn.
Directions
1 Preheat grill to medium heat.
2 In a small bowl, combine the butter and spices (seasoning to salt) until well blended.
3 Brush about 1 tablespoon of the seasoned butter all over each ear of corn.
4 Grill over direct medium heat, turning occasionally, until tender and browned in spots. About 10 minutes.
5 Slather with remaining butter and serve warm. Let each diner squeeze lemon juice on their corn before eating.
Potato-Onion Foil Packets
Serves: 4
INGREDIENTS
4 large red potatoes, sliced
1 sweet Vidalia onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder (optional)
— Fresh rosemary or thyme (optional, for extra flavor)
2 tablespoons butter (or you can drizzle with olive oil)
Directions
1 Preheat grill to medium heat.
2 Cut enough heavy-duty foil to create two packets.
3 Spray some cooking oil on cooking side of the foil.
4 Layer half the potatoes and onions in the center of one foil sections, sprinkle with half the spices and seasoning (and herbs if using), and dot with butter.
5 Wrap into a flat square package and seal the edges. Make the second package the same way.
6 Place over indirect heat, and cook for 15 to 20 minutes, turning the packages over at the mid point.
7 Careful when opening as there will be steam. You may want to use a sharp knife to cut slits in the foil to release heat. Serve warm.
Grilled Bell Pepper and Mushroom Salad
Serves: 4 to 6
INGREDIENTS
Marinade:
? cup extra virgin olive oil
4 cloves of garlic, peeled and minced
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried thyme
— Salt and pepper to taste
Salad:
4 portobello mushrooms, 4 to 5 inches across
2 medium red bell peppers
2 yellow bell peppers
? cup chopped fresh Italian Parsley or basil
Directions
1 Preheat grill to medium heat.
2 In a small bowl, whisk together the marinade and set aside.
3 Remove and discard mushrooms stalk. Brush the mushrooms on both sides with a generous amount of marinade (reserve the rest). Let the mushrooms sit for about 30 minutes.
4 Place whole mushrooms and whole bell peppers over grill rack over direct heat. Cook 15 to 20 minutes (turning as needed), until mushrooms are tender and bell peppers have blackened and blistered skin.
5 Transfer the mushrooms to a plate. Place the peppers in a Ziplock plastic bag and set aside for 10 minutes.
6 Peel the skin from the peppers, discarding the stems and seeds, and cut them into 1-inch pieces.
7 Cut the mushrooms similarly.
8 In a medium bowl, toss together bell peppers, mushroom, reserved marinade and parsley. Cover with plastic wrap and set aside for 30 minutes to an hour at room temperature.
9 Optional you may serve this on a bed of mixed greens for a more leafy salad.
