THE SECRETS OF GRILLING

June always will be a great moth for grilling. It is also the perfect time to try something colorful, fresh, and good for everyone: fruits and vegetables. You can grill  just about any garden goodie, from asparagus to strawberries, apples to sugar snap peas -even edamame!

Vegetables and fruits retain their color and flavor much better when cooked on the grill. They taste delicious and they are easy to prepare.

Judith Fertig (bbqqueens.com) shares with us three ways to grill fruits and vegetables:

 

  • Direct grilling: Most tender fruits and vegetables can go right on hot grill grates. The tricks are a medium-hot to hot fire (so fruits and vegetables do not dry out from long cooking) and a cut shape that is easy to grill. For instance, slice zucchini, yellow squash and eggplant  lengthwise so you do not end up chasing little circles around (and losing them) on a hot grill.  Cut nectarines and peaches in half, and grill them, cut side down, just until they have good grill marks. Sugar snap peas and berries in grill baskets and woks, or thread them into skewers.
  • Plank-roasting: Planking is placing foods on a flat piece of untreated hardwood -usually cedar- the placing the planked foods to be scorched, as with the Plank-Roasted Pear Salad with Blue Cheese and Walnuts, instead of gently burnished, place the plank over direct heat, close the grill lid and cook for a short time (so your plank does not burn up) about 12 or 15 minutes.

  • Skewering: You can use metal or wooden skewers to create a different vegetable side dish every week. Simply thread what is freshest onto a wooden or metal skewer without crowding. if you like, marinate them first, as with the Skewered Lemon-Rosemary Cherry Tomatoes.

You will not need any prompting to eat your fruits or vegetables when you give them delicious sizzle on the grill.

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