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Friday, July 8, 2016

The Best Vegetables to Cook on the Grill


Zucchini or Summer Squash

Grilling these vegetables over an intense heat loosens excess moisture concentrating the delicate spring flavor and aroma of the squash. I like the way it grills the inside thoroughly without burning the outside skin, making it super delicious.

Peppers

Even without the sun, we like grilled peppers. After seeding, I cut them into halves and put on the grill. My children like wrapping them in foil after drizzling with olive oil. The blend of the locked in moisture, flavor and aroma makes the whole side dish powerful and very appetizing you sure would be asking for more.

Endive and Raddichio

Endive and radicchio are bitter by nature and are tempered by the intense heat of the grill while cooked with the leaves together. But this makes me one of my best salads. I just leave the lettuce in wedges for a more composed presentation and chop the leaves before tossing the rest of the ingredients together. I toast walnuts in a dry pan until fragrant and make a fantastic nutty, citrus vinaigrette and Parmesan cheese to offset the bitter lettuces in my grilled vegetable salad.

Eggplant

Full of fiber and antioxidant and promoting phytonutrients, I too consider eggplant a staple and a very effective meat substitute. Simply brush slices with oil, sprinkle with salt and pepper then grill. We sometimes rub minced garlic all over the eggplant for a fabulous garlicky tasting side for dinner.

Asparagus

Fresh asparagus brushed with a little sesame oil, soy sauce, salt, and pepper gets its very best flavor and crunch as it is grilled cooking the asparagus quickly over high heat. Since the stalks easily fall down between the grill grates, we make it fun lining them up and use toothpicks to put them together in two places, top and near the bottom, or I use my grill pan.

Potatoes

Potatoes are amazingly comfortable. I partially cook mine by simmering them before grilling so they only need to be seared over direct heat to create a golden brown crust. Grilled this way, the potatoes will have almost the texture of French fries by the time they're done. Who wouldn't enjoy golden on the outside, fluffy and cakey on the inside?

Have you tried combining slices of just the available veggies you have in your pantry, put them in a grill pan, toss with olive oil and balsamic vinegar then grill for a couple minutes on each side? Trust me; you will not only get veggies nicely marked by the grill, but a taste that you will keep relishing time and again.

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