Veggies fill up the grill
Think greens when deciding what to toss on the grill
Veggies fill up the grill
Think greens when deciding what to toss on the grill
When it comes to outdoor cooking most people tend to think of meat – thick, juicy steaks; marinated chicken and grilled-to-perfection burgers. But when starting up the fire there is no reason veggies should be neglected. The key to the perfect grilled vegetables is just a matter of finding the right tools.
The main problem I’ve encountered when grilling up vegetables such as onions, bell peppers, zucchini, carrots and mushrooms is that with thin-sliced produce more of the pieces end up falling into the charcoal grate than end up on the plate.
A trip to any cooking utensil store or a big box such as “Bed, Bath and Beyond” offers plenty of solutions for the problem. A few years ago my family purchased a grill wok. Woks made for open flames run from $20-40. It’s basically an open basket with small holes in it that allows a little bit of flame to come through and plenty of heat, while keeping the veggies from falling through into the charcoal. The wok does the job, but because it removes the veggies from the heat a bit, it takes longer to cook them and you also lose the grill marks that make outdoor food so appealing. The wok is best for “stir-fry” type dinners such as fajitas.
Another option is the grilling basket. It’s a metal basket that opens up so that you can place veggies or meat in it. The top closes down and has a clasp to keep it shut. The benefit of the grill basket – the ones at Bed, Bath and Beyond run from $9.99 to $14.99 – is that the flames and heat get more directly to the food. The downside is that vegetables sharing the same basket need to have the same cooking time because it’s impossible to remove the veggies once they are in the basket since it gets really hot.
The wok and basket, though nonstick, tend to be hard to clean since the food gets cooked onto them. There is another option that is low cost and disposable. Many places sell disposable grill pans – they look like aluminum cookie sheets with holes in them. The pans are one-time use so there is no messy clean up. They work similarly to the wok.
For these methods, it is best to keep the seasoning simple on the veggies. A drizzle of olive oil, salt and pepper allows the grilled flavor to be the main attraction. But those looking for a little more flavor can wrap their veggies in aluminum foil with a variety of seasonings from fresh herbs to a splash of wine. At a barbecue with friends a few years ago, one host wrapped up a whole tomato in one piece of foil and a red onion in another. He put the vegetables right down into the coals. Half an hour later, the tomato was steamed to perfection and the onion had sweetened.
Grilled vegetable slices
Slice 3 large carrots to ¼ inch thick
Slice one large red onion to ¼ inch thick, leaving rings intact
Slice 3 Portobello mushrooms, removing stem, to ½ inch thick
Slice 2 large zucchini to ¼ inch thick
Slice 2 bell peppers ½ inch thick slices
Olive oil
Balsamic vinegar
salt and pepper
Drizzle vegetables with olive oil, balsamic vinegar and sprinkle with sea salt and pepper. Grill carrots and bell peppers for 2-3 minutes on each side, or until desired tenderness. Grill onion, mushrooms and zucchini for 3-4 minutes on each side, or until desired tenderness.
Grilled artichokes
Recipes courtesy of Bobby Flay “FoodNation”
4 large artichokes
1 lemon, halved
4 tbsp. butter
4 tbsp. olive oil
2 tbsp. white wine
2 tbsp. lemon juice
Salt and freshly ground black pepper
Spicy Smoked Tomato Mayonnaise, recipe follows
Preheat an outdoor grill to medium heat.
Break off the artichokes’ small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
Grill the artichokes, basting with the butter mixture, until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
Spicy Smoked Tomato Mayonnaise
4 sundried tomatoes
2 tsp. smoked ancho or pasilla powder
1/4 c. garlic cloves
1/2 lb. onions, large, sliced thin
1/2 tsp. cayenne pepper
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. salt
2 c. mayonnaise
Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
