Roast them, caramelize them, or munch them raw, vegetables are colorful, flavorful, and full of health-boosting vitamins, minerals, and antioxidants. At this time of year, grilling veggies is most popular. So, here’s a quick tip: If you marinate vegetables, do so AFTER they are roasted to absorb more flavor. Thread raw zucchini, bell peppers, and sweet onion chunks onto warm water-soaked bamboo skewers… with or without meat, fish, seafood, or poultry.
Yummmm… add fresh mushrooms to the mix. Roast fresh corn and get a good char.
Some veggies can be boiled before roasting or grilling. For example, boil whole artichokes for 12-15 minutes. Drain and quarter them before placing cut-sides down on the grill for 5 minutes. For carrots and Brussels sprouts, boil 4 minutes before grilling for 4 minutes.
More tips: Most vegetables can go straight onto the grill or into the roasting pan. Use a mandolin to easily get an even slice thickness (about 1/3 – ½ “). Place crosswise on the grill to prevent slices from falling through the grates. Simply grill or roast at 350-450°F. A closed grill cover creates the roasting experience.
Before grilling, think Super Simple. Drizzle some olive oil over the veggies. Toss and season with kosher salt & freshly ground black pepper. Some cook more quickly than others. You do not want mushy veggies; they are best with a little body or crunch to go with those delectable char markings. Here’s a quick grill guide. (Corn I usually turn a few times; for everything else, just turn once halfway through the cooking time.)
15 minutes Corn (in its husks)
8 minutes Bell pepper halves, portobello mushroom caps, onion slices, broccoli, cauliflower
6 minutes Thick asparagus spears, eggplant slices, tomato halves, zucchini & yellow summer squash slices, vertically halved baby bok choy
5 minutes Artichoke quarters (after boiling them whole for 12-15 minutes)
4 minutes Carrots & Brussels sprouts (after boiling them for 4 minutes)
3 minutes green onions
Serve them up… on their own or as a side dish with a favorite protein. Serve them as they are, or sprinkled with shredded Parmesan cheese. Or cut the grilled veggies bite-sized and add them to a baby spinach salad. Or load them into a pita pocket bread. Fill an omelet. Or chill your grilled slices and serve them up for lunch… cool and refreshing on their own or piled into make-your-own sandwiches. Consider drizzle options such as ranch, Parmesan peppercorn, or Italian dressing, garlic aioli, or sweet Thai chili. Today and every day… Grill on!
