Everybody loves to grill meat and fish, right? Vegetables are also great over the fire; especially when you know some of the secrets.
The grill performs a sort of magic on vegetables, slightly changing the taste for many of them. They also take on a new appearance, adding a different dimension to the flavor of your recipes and the appearance of the finished dish.
We 've put together a couple of quick tips on grilling some of the most popular vegetables. They 're so fast and easy you can try them tonight.
Asparagus and Green Beans – Over a hot fire, asparagus takes on a meatier taste and beans lose their raw flavor for smoother and more subtle tones.
Corn on the Cobb – This is a summer staple that many of us boil. Let 's mix it up and cook it on the barbeque. When grilled, corn straight out of the husk takes on a new flavor profile, becoming much deeper and heartier.
- * You 'll need a multi-zone fire with one area of the grill very hot and one area with a very low fire or no fire at all. The corn will be roasted with indirect heat and then grilled to finish.
* Shuck and clean the corn.
* Brush it with olive oil and season liberally with salt and pepper.
* Place the corn directly on the grill grate in the cooler zone of the grill. Close the lid and roast the corn for 5 to 8 minutes until the color turns golden. Turn it once or twice along the way.
* Transfer the corn to the hotter zone to lightly mark the outside over the fire. This should only take a minute or less.
Tomatoes – The Italians call it the pomodoro – the golden apple. We know them as being great on burgers or cut up and served on cold salads. Once you cook them on the grill, they will take on a new dimension, becoming sweeter and smoother.
Whole plum tomatoes and grape tomatoes can be grilled directly on the grate over a hot fire.
- * Drizzle the tomatoes with olive oil and season with salt.
* Grill the tomatoes until the skin is blistered and beginning to peel. Handle them with grilling tongs.
* Remove from the grill and serve with pasta or in a warm salad.
Larger tomatoes can be sliced and grilled for serving on burgers.
- * Slice tomatoes 1/2 to 3/4 inch thick and drizzle with olive oil.
* Place directly on the grill grate over a medium fire and grill for about three minutes, turning once with a grill spatula/turner.