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How to Grill Vegetables

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This quick how-to guide on grilling vegetables gives preparation and grilling time instructions to make delicous, healthy meals in 20 minutes or less.

VEGETABLE HOW TO PREPARE GRILLING TIME
Artichokes Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. 15–20 minutes per side, or until base is tender.
Asparagus Roll spears in olive oil and sprinkle with salt and pepper. 5–10 minutes; turn every few minutes until tender.
Corn Leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. 10–20 minutes; turn several times.
Eggplant Cut in half lengthwise or into circles about 1/4 inch thick. Brush with olive oil. 4–5 minutes per side.
Fennel Remove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.) 5–6 minutes per side.
Leeks Cut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.) 4–6 minutes per side.
Mushrooms Use large caps, such as Portobello. Brush with olive oil and slice after grilling. 8–10 minutes per side.
Onions Cut into 1/2-inch slices. Brush with olive oil and sprinkle with salt. 8–10 minutes per side.
Peppers Cut bell peppers in half lengthwise, remove seeds, and brush with olive oil. 6–10 minutes skin side down, then 3–4 minutes on the other side.
Summer Squash/Zucchini Cut into thirds or halves. Brush with olive oil and sprinkle with salt. 5–8 minutes per side.

Comments

Handy quick reference guide!

By BiteMeMore

Handy quick reference guide! Thought I should share my favorite grilled veggie marinade - you probably already have all the ingredients in your kitchen! http://www.bitememore.com/feedme/124/balsamic-grilled-vegetable-recipe

Do you place the vegetables

By Sil in Corea

Do you place the vegetables over the coals or off to one side? Do you use a wind-screen?

If you have a real wood fire

By Cataratas

If you have a real wood fire or large pile of coals you're cooking over, my favorite is to bury just below the surface of the fire a couple of large onions without peeling ANY skin off before burying (actually cover them up with coals). Leave in till outer part is beginning to turn a definite "burned black" all over (just pull back some coals to see). Make sure heat is even all around the onion while buried. When done, pull out with metal tongs, let cool, cut in half & peel off the outer burned layers. Cooked all the way through is desired. Most wonderful juicy onion I've ever had.

I put them over the coals

By Kent Despain

I put them over the coals until they are done, then off to the side to keep warm. My grill is covered so I put the lid down.

I too put them over the

By wsdaves

I too put them over the coals. i typically put a little olive oil, salt/frsh pepper, garlic powder, fresh garlic, and then, for some kick, add a bit of red pepper flakes, all mixed in a bowl or baggie. Oh my........

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