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Tips for grilling fruits & veggies:




Source of Recipe


Janey


List of Ingredients




Tips for grilling fruits & veggies:



Recipe



•Use a light brushing of canola oil on vegetables and fruits to help prevent sticking. The use of a non-stick grate or foil packets lightly coated with oil can also be helpful.

As a general rule, don’t peel vegetables before grilling—you’ll get more nutrients and enjoy a smokier flavor. Leave the husk
on corn to act as a natural insulator, keeping the steam in and preventing the corn from drying out. Most fruits generally do need to be peeled prior to grilling.

Some veggies (including artichokes, asparagus, beets, broccoli, carrots, parsnips, potatoes and winter squash) can be
pre-cooked to shorten grilling time and ensure that the inside and outside cook evenly. To pre-cook: Steam or blanch until just
barely tender. Then, pat dry, brush lightly with oil and grill until completely tender and lightly browned.

Veggies like eggplant, fennel, onions, mushrooms, peppers, sweet potatoes, summer squash and tomatoes should be raw when placed on the grill.

Ideal grilling fruits are firm and barely ripe. Watermelon, pineapple,
apples, peaches and pears can all take the heat. Soak them in liquor or drizzle with honey before grilling for an added burst of flavor.

Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate them or move them to a cooler part of the grill during cooking as necessary to
ensure that the outside isn’t cooking too quickly.