Grilling Vegetables
Valuable Tips on Grilling Vegetables
Sometimes people get so involved with grilling steaks and hamburgers that they forget that grilling vegetables is also a great option. In fact, grilling flavor can make almost anything taste better and vegetables are no exception. The only real problem with grilling vegetables is that you can sometimes cut them too small. If this happens, you may have to figure out a way to keep your vegetables from falling through the cracks in the grill rank and into the fire.
If you want to try grilling vegetables, start out with ones that are large and as firm as possible. Some can be cooked whole or cut in half and placed right on top of the grate. Try cutting potatoes in half for grilling and make thick slices of onions, bell peppers or mushrooms. Grilling vegetables is pretty fast so don’t go wandering off once you have them on the grill.
If you think grilling vegetables on the rack is too iffy, you can get a vegetable basket that is especially made for grills. It usually looks like a metal basket, with holes all around for the smoke to circulate. You can set the basket right on the rack. There are no worries with a vegetable basket that small pieces might fall out. You can put all kinds of vegetables into the grilling basket--onions, peppers, carrots, potatoes, mushrooms, summer squash, etc., and if you are cooking for any vegetarians, tofu is a tasty addition to the vegetables.
If you don’t have a metal basket for grilling vegetables, an alternative which has been used for years is aluminum foil. Wrap your vegetables in aluminum foil and then add whatever seasonings, spices, oils, salts or butter that you wish to use. They will be cooked by steaming and will take in the flavors you add. However, if you cook in aluminum foil there is one thing that won’t happen. The vegetables will not get any of the smoked/grilled flavor they would get if you set them directly on the grill. While this doesn’t bother some people, others are so into grilling that anything that isn’t smoke-flavored just will not do. You will get very tender, roasted vegetables with this method.
Believe it or not, there is absolutely nothing wrong with using your regular pots and pans to cook on your grill. That means grilling vegetables in a pot is another way to go, or you can use a frying pan with a little oil or butter to create a stir fry. As long as you keep the top off the skillet, the vegetables can still be imbibed with all of those nifty grilling flavors.
And, don’t forget about what is probably the most popular grilled vegetable--corn on the cob. Most people remove the silk from the corn, leaving on the husk. Some soak the corn and husk in water and some do not. This can keep the outside of the husk from becoming too blackened in the fire. Add butter or whatever spices you like to the corn and pull the husk back up over it. Just let the corn lie directly on the grill rack, turning it occasionally so both sides get fully cooked.