Vegetables make excellent subjects for grilling, albeit not all. Cooking times vary greatly dependent on vegetable. Vegetables are delicate, far more so than meats. Whether you grill on gas or charcoal it matters not, but remember, smoke from charcoal will greatly enhance the flavor of your vegetables.
There are just ten simple guideline that best ensure wonderfully flavored grilled vegetables when you're cooking outdoors.
1. Take it easy, grilling vegetables outdoors is easy. The steps are these: clean, soak, dry, cut evenly and then cook quickly; .........don't overcook;
2. Get the heat up. Cook medium to hot; you should be able to hold your hands 3-4 seconds over the grill; 2-3 seconds and its too hot; more and its too cool;
3. All vegetables take different times to cook, see my guidelines below. Its best to cook vegetables in a grill basket; if not use a lightly oiled heavy duty piece of 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. Marinade your vegetables with herbs and spices; these can be used to really great effect; but don't salt before grilling, salt after;
7. As 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. A list of vegetables that are ideal 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: No need to peal, wash then cut into favorite shape, chunks, wedges etc.With whole un-peeled. Cooking time: 20 to 30 minutes; baked potatoes 45-60 minutes;
* Eggplant: Cut lengthwise or 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 then grill whole unless very large. Cooking time: 4-7 minutes dependent on size;
* Tomatoes; Best cut in half. Cooking time 2 to 3 minutes
* Carrots: Wash then peel. Cooking time: 20-25 minutes;
* Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes
* Bell peppers: Seed then rinse then slice into strips/squares. Cooking time: 5-7 minutes;
* Asparagus: Remove tough areas & trim 3/4" from the bottom of each stem then wash to remove grit; Cooking time: 6 to 8 minutes;
There are just ten simple guideline that best ensure wonderfully flavored grilled vegetables when you're cooking outdoors.
1. Take it easy, grilling vegetables outdoors is easy. The steps are these: clean, soak, dry, cut evenly and then cook quickly; .........don't overcook;
2. Get the heat up. Cook medium to hot; you should be able to hold your hands 3-4 seconds over the grill; 2-3 seconds and its too hot; more and its too cool;
3. All vegetables take different times to cook, see my guidelines below. Its best to cook vegetables in a grill basket; if not use a lightly oiled heavy duty piece of 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. Marinade your vegetables with herbs and spices; these can be used to really great effect; but don't salt before grilling, salt after;
7. As 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. A list of vegetables that are ideal 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: No need to peal, wash then cut into favorite shape, chunks, wedges etc.With whole un-peeled. Cooking time: 20 to 30 minutes; baked potatoes 45-60 minutes;
* Eggplant: Cut lengthwise or 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 then grill whole unless very large. Cooking time: 4-7 minutes dependent on size;
* Tomatoes; Best cut in half. Cooking time 2 to 3 minutes
* Carrots: Wash then peel. Cooking time: 20-25 minutes;
* Small zucchini and summer squash: No need to wash. cut into 1/2" slices. Cooking time: 6 minutes
* Bell peppers: Seed then rinse then slice into strips/squares. Cooking time: 5-7 minutes;
* Asparagus: Remove tough areas & trim 3/4" from the bottom of each stem then wash to remove grit; Cooking time: 6 to 8 minutes;
About the Author:
Stephen Kember is a acknowledged outdoor cooking expert. He runs The outdoor cooking equipment Store, which you can visit by going to the link. If grilling is your passion have a look at one of the latest ceramic grills that can grill, BBQ, bake & smoke and where for a short time prices have been significantly reduced.
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