Grilled goodness: Vegetables take to outdoor cooking
As a nation we may be grilling more often, but what we're grilling hasn't changed all that much. Burgers, hot dogs and steaks still hold the top three spots (according to Weber's latest survey of national trends) and vegetables don't even breaking the top six.
That's quite an atrocity, if you ask chef Shawn M. Jennings.
"I'm a big fan of grilled vegetables; asparagus, portobello mushrooms, tomatoes. Grilled vegetables make a great accompaniment to any meal, or can be a meal," says Jennings, culinary manager for Jewel Food stores.
Author Margaret Howard agrees. She's dedicated a chapter in her new book "All Fired Up!" (Firefly, $34.95) to the subject.
"Just about everything tastes better on the grill. This is certainly true with vegetables," she writes. "Putting them on the grill brings out their full flavor. Fresh produce offers bold, meal-enhancing flavors and colors that are perfect for grilling."
Jennings says apprehension stops people from breaking out of the burger routine.
"I think people get afraid to try something new; they think the vegetables will get soggy or burn fast," he says.
Indeed, cooking a platter of zucchini planks is different from cooking a burger because most vegetables do cook more quickly than meat.
"As the meat is coming off, it's easy to add vegetables at the last minute," he says.
Large vegetables (eggplant, squash, beefsteak tomatoes) should be cut into slices one-quarter to three-quarter inches thick or into one-inch cubes. Cubes can be cooked in a vegetable basket or threaded onto skewers. Smaller vegetables (button mushrooms, cherry tomatoes, asparagus) don't need to be trimmed; they can be skewered or cooked in a basket. Howard says a foil pouch can also prevent smaller pieces from slipping through the grates. Denser vegetables, like potatoes, broccoli, beets and carrots, should be parboiled before hitting the grill so they cook thoroughly before charring the outside beyond recognition.
To make grilling less stressful on the cook, vegetables should be brushed with oil to prevent them from sticking. Tossing them in a resealable bag or similar container with a simple marinade does the job without the labor.
"A little salt and pepper and any oil," Jennings says. Howard reinforces the idea, stressing that butter, which burns at lower temperatures, should not be used.
Corn on the cob and potatoes are common grilled side dishes, but Jennings says grilled vegetables can move to the center of the plate, perhaps as sandwiches made with grilled "squash, onion, peppers, topped off with some basil on nice ciabatta bread."
If you have leftovers, chop them and toss with pasta or rice for a quick side dish.
Howard says grilled vegetables work hot or cold and "provide a light approach to outdoor eating, a fitting accent to the current healthy eating trend."
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<h1>Recipes</h1>
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