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*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.