Veg out when it comes to backyard barbecues
Summer's here, and the grill is on. But it's not just meat that can take center stage on the grill — vegetables should have their own starring role in a backyard barbecue.
Grilling veggies provides a unique, extra depth of flavor, says chef Aram Reed, who caters private parties in Chicago and the suburbs.
He advises brushing oil on the grill before placing veggies on — and avoiding moving and turning them once they're cooking.
“Let it sit there and do its thing,” Reed says. “The more you fiddle with it, the more you're taking away from that smoke and grill flavor.”
Some veggies, like zucchini and eggplant, only need to be grilled on one side. Once you see grill marks, you can remove them from heat, he says.
Corn on the cob is a classic summer staple, and grilling it adds a different level of color and flavor, Reed says. A cob takes roughly 15 to 20 minutes to cook on the grill; make quarter turns every four to five minutes to ensure grilling marks all around.
Reed's Fire Roasted Corn and Summer Vegetable “Elotes” — a classic Mexican street dish — combines Chicago's ethnic food spirit with a modern spin and elegance. “It is by far one of my favorite things to eat,” he says. “It's very beautiful and has a dynamite flavor.”
Suburban chef Louie Alexakis, who owns Avli Restaurant in Winnetka, has another favorite. His grilled artichokes are popular at his eatery, and they're a longtime family staple.
“I've been cooking artichokes with my family since I was young and now cook them for my wife and sons,” he says. “There is something special about sitting around in beautiful weather and enjoying the smells, sounds and taste of the grill. This dish is perfect for that.”
He uses antipasto artichokes in oil, not raw ones. The oil gives the artichokes a wonderful texture and aroma when grilled, says Alexakis.
“Of course, they also taste great,” he says. “This is a great summer dish because it engages all your senses.”
Food blogger and author Jorj Morgan, a Midwestern native, offers a grilled medley recipe in her book “Sunday Best Dishes.” It features asparagus, eggplant, carrots, zucchini, yellow squash and red onion. She suggests slicing veggies thicker than you would for a salad and aiming for similar sizes so they cook evenly.
“Serve them on the side with everything, or add a luscious sauce to make them a meal on their own,” Morgan says. “Remember, they continue to cook after you remove them from the grill.”
The dish is flexible and can pair with anything, she says. If you have an Italian main dish, for example, you can dress the veggies with herbs and an olive oil vinaigrette. For an Asian dish, add a drizzle of spicy peanut sauce. A few drops of ranch dressing and barbecue sauce can accompany a Southern menu.
Caramelizing helps bring out the natural sugars, Morgan says. “The grilling process adds tons of flavor to what would otherwise be a bland veggie experience,” she says.