a guide to grilling vegetables

1 info
  Quickest Cooking Times
  tie husk back together, soak
  in water 30 min; or remove
  husk and silk entirely, brush
  with oil or butter, and grill
  Moderate Cooking Times
  Japanese eggplant, slice
  fibrous strings, cut in wedges.
  and tough outer leaves, split in
  half lengthwise, rinse
  thoroughly; large leeks can be
  blanched for a few minutes first.
  transfer to a bowl and cover
  until cool enough to handle, slip
  off skin.
  Longest Cooking Times

: (all vegetables should be brushed with a light coat of oil) Asparagus Trim off tough stems.

Bell pepper slices Core, seed, cut into strips.

Corn Peel back husk, remove silk, Mushrooms Wipe clean and remove stem.

Onion slices Secure with toothpick.

Scallions Cut off root ends.

Zucchini and summer squash Slice lengthwise.

Baby carrots Wash but don't peel.

Beets Scrub and cut into small wedges.

Eggplant Cut half-inch slices; for Fennel Remove feathery tops, peel Leeks Cut off root end, remove green New potatoes Halve or quarter.

Whole bell peppers Grill until skin is charred, Artichokes Parboil before grilling.

Garlic heads Cut off top of head.

Whole eggplant Prick with fork.

Fine Cooking

August-September 1995

Submitted By DIANE LAZARUS On 11-07-95

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