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We went over some basics in grilling in my last article; basting liquids, seasoning, and some safety tips.

I would like to convince you to try grilling some vegetables; to try them.  It is important to not over cook vegetables, not only for the benefits of nutrition, but vegetables can become a mess on the grill if you over cook them.  Here are some easy, delicious vegetables to grill.

Zucchini and Yellow Squash (I sometimes call them yellow zucchini).  First cut the zucchini tips (ends) off, then cut lengthwise 1/8 of an inch thick (or a touch thicker).  In a bowl, toss the cut zucchini in a little olive oil and salt and pepper. (This is where you would try other flavoring also) Then lay them flat on the rack over the coals and grill for about a minute to a minute and a half on the first side; turn over and grill on the other side for a minute. Done!  Again, Don’t over cook them. (They will cook a little after you pull them off).  You can add other seasoning, or herbs, or flavorings after your initial attempt.  Some flavors I like are fresh oregano, thyme, basil…. or you can go crazy and add fresh minced garlic or minced shallots.  Another flavoring you might want to try is a touch of balsamic vinegar.

Portabella Mushrooms- take off the stem and toss/marinate the mushroom tops in a simple vinaigrette (olive oil 2 parts, vinegar 1part, oregano, thyme, basil, fresh minced garlic, fresh minced shallots, salt and pepper, a touch of Dijon),  place on the rack over the coals and grill for one and a half minutes and turn over and repeat on the other side. Done!

Red Onions- Peel and slice the onion about a 3/8”-½ an inch thick (pretty thick slices, like a slice of onion for a hamburger, but thicker).  Try to keep the onion slices together (don’t break them up because when you grill them they cook better and they are easier to grill) and gently place in a bowl with a little (1 Tablespoon or two) olive oil and salt and pepper.  Place on rack over coals away from the hottest part of the grill.  You want to brown/almost burn these slices and they take some time to cook.  I would cook them for about 5 minutes on each side total, but turn them every minute or so to keep them from burning too much.  The idea is to char grill the onions as a whole slice.

Triple Bell Peppers- cut the peppers in ½ and core.  Cut the peppers in about three slices per each ½.  In a bowl, toss the peppers in a little olive oil and salt and pepper.  Place on rack over coals and cook turning three or four times for about 2-3 minutes.  The peppers should have some charred lines on them but still be a little undercooked.  Done!

If you really want a treat, cook these all together for a dinner; when you eat these, you won’t believe the flavors that they each impart to the whole experience.  If you have any questions please email me: itsmychef@hotmail.com    I just Love Food! Chef Alex.

Articles

• Lets Make Shrimp Scampi
• Vegetable Basics
• Grilling Out
• Grilling Out Part 2