Vegetarian Food

How To Grill Vegetables

How To Grill Vegetables

Vegetables are audible foods that are alternatives to eating meat products such beef. There are a variety of vegetables in the market today that you can prepare for yourself or your loved and one of the ways of preparing these vegetables is by grilling them. You should get familiar with some of the most common grilling vegetable tips in order for you to make a perfect meal.

When grilling vegetables you will need several things and this will include assorted vegetables, barbecue grills, skewers, olive oil, charcoal, charcoal lighters, grill baskets, grill utensils and groceries. It is important to choose vegetables that take well with grilling such as eggplant, tomatoes, potatoes, peppers, mushrooms, corn and summer squash. Proceed to clean all the vegetables and trim them as well.

For those vegetables that are large make sure to cut them into halves or slice them into large sections. Before grilling you should parboil small waxy potatoes until they are tender. You can also remove the silks from corn but be sure to leave the husks on and soak them in water for about one hour before you start grilling. The vegetables should also be marinated for about fifteen minutes before grilling or alternatively you can just brush them lightly with oil so that they do not stick to the grill and this is done if you are not cooking the vegetables in a foil pouch or vegetable basket.

Proceed to prepare a medium hot fire in the charcoal or gas grill and put the vegetables directly on the grill grid, on skewers or inside a foil pouch or vegetable basket. It is important to begin with those vegetables that take longer to cook such as potatoes or peppers. Always remember to turn the vegetables often and brush on more marinade as needed. Lastly check to see if the vegetables can easily be pierced with fork in order to determine if they are ready and if so remove them.

There are various vegetables that can use this method and the list of all vegetables will include leafy greens, which include Tango, sorrels, spinach, iceberg, red and green leaf. Sea vegetables will include Kombu, Wakame, Dulse, Nori among others. Cruciferous vegetables will include Cabbage, broccoli, mustard greens, organic kale, collards, wasabi, and cauliflower among others. Vegetable tubers will include carrots, yams, potatoes, rutabaga, beets and others. Vegetable squashes will include Spaghetti, pumpkin, hubbard, zucchini among others.

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