Grilled Vegetables

Grilled vegetables are a delight to serve year round.  They compliment any entrée, make flavorful main dishes and can add texture and color to a meal.  They also make great appetizers.  When preparing for grilling, be sure to inspect and wash thoroughly.  This is also a great time to add herbs directly to the coals allowing the flavorful smoke to surround the vegetables.

 

Asparagus – Grill over direct heat for 4-5 minutes.  Finish cooking at outer edge of grill for another 2-3 minutes.

 

Broccoli – Cut stalks in half lengthwise.  Grill over medium direct heat for 3-5 minutes per side.  Brush with a light vinaigrette while grilling.

 

Eggplant – Cut eggplant into 3/4 “ rounds.  Brush with olive oil and season with ground pepper and oregano.  Grill over direct heat for 3-4 minutes per side.

 

Endive – Cut endive lengthwise and drizzle olive oil over cut side.  Grill over medium heat for 3-4 minutes per side.  Serve with a squeeze of orange or lemon juice.

 

Garlic – Grill whole heads of garlic over indirect heat.  Brush each head with olive oil and grill for 25-35 minutes.

 

Mushrooms – Cook on skewers with slices of onions and peppers.  Season with olive oil, fresh herbs and freshly ground black pepper.

 

Squash – Slice acorn squash into 1” thick, horizontal slices.  Brush with olive oil and grill over direct heat for 4-5 minutes per side.  Finish at outer edge of grill for another 6-8 minutes.

 

Don’t stop with just grilling veggies.  Try grilling your favorite fruits too.  The hard varieties such as apples and pears work great on the grill.  You can also place softer fruits in aluminum foil, add a dash of cinnamon, honey or chopped nuts and shredded coconut and grill them for a delicious hot compote.