*Grilling Vegetables
Source of Recipe
Whole Foods Market
Recipe Introduction
Whether you are looking for a side dish or a main course, grilled vegetables are a great choice. Here's how to grill veggies to perfection:
The heat of the coals cooks vegetables rapidly, preserving vital nutrients. Avoid peeling-you'll get more vitamins, and enjoy the smokey flavor of the grilled skin.
Some veggies�artichokes, asparagus, beets, broccoli, carrots, parsnips, potatoes and winter squash�should be pre-cooked. (Potatoes can be grilled raw; they just take longer.) Steam or blanch until just tender (barely pierceable). Then pat dry, brush lightly with oil, and grill until completely tender and lightly browned.
Others�eggplant, fennel, the onion family, mushrooms, peppers, sweet potatoes, summer squash and tomatoes-can be grilled raw. Brush lightly with oil, and grill until tender and lightly browned.
Cook vegetables directly over moderately hot coals, or indirectly. Move them to a cooler part of the grill as necessary.
TIP: Cut grilled veggies into small pieces and toss with a warm grain such as brown rice or quinoa. Sprinkle a little salad dressing over the mixture and add chopped fresh herbs.
TIP: Toss grilled veggies, cooked white beans and chopped fresh herbs together with a light olive oil and mustard vinaigrette. Drizzle fresh lemon juice and season with salt and fresh pepper.
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