Great grilled vegetables

Yield: 1 info

Measure Ingredient

Sweet Bell Peppers: Core, seed and quarter the bell pepper. Lightly brush both sides with oil and set skin-side down over the hot fire.

Grill until the skin is blistery and black, 3 to 4 minutes. Turn and continue grilling until tender, 2 to 3 minutes longer. The blistery skin can easily be removed and discarded before serving.

Fennel Bulb: Trim the stalk from the bulb, leaving the core intact.

Cut the bulb in half, then in thin wedges, taking care that for each piece you cut through the core, which will hold it together while it cooks. Brush lightly with oil and grill over the hot fire until browned and beginning to soften, 8 to 10 minutes, turning once or twice. If the fennel browns before it begins to soften, move it to the outer edge of the fire to continue cooking.

Garlic: Remove most of the papery skin from a whole head of garlic and leave the cloves intact. Place the garlic head near the edge of the fire, over moderate heat, and grill, turning occasionally, until aromatic and the cloves are soft, 20 to 30 minutes. The outside should lightly brown but not char. Separate the cloves to serve; they just need a pinch for the garlic to pop out.

Onions: Trim the onion and cut into «-inch rounds. Lay the rounds flat and insert a wooden toothpick horizontally through the center of the slice, at least to the middle of the onion. This will keep the slice together as it cooks. Brush both sides lightly with oil and grill over the hot fire until lightly browned and tender, 10 to 15 minutes, turning occasionally.

Corn: Corn can be grilled in a couple of ways. One is to peel back the husks, leaving them attached at the bottom. Remove and discard the "silk". Wrap the husks back around the corn and tie at the end with a piece of corn husk or kitchen string. Soak the corn in cold water for about 30 minutes, then drain well and shake out excess water. Grill over medium-high heat, toward the edge of the grill, turning occasionally, until the corn is tender, 15 to 20 minutes.

Potatoes: Cut a scrubbed potato in half lengthwise, then into roughly 1-inch wide sticks. Brush with oil right away (potato flesh darkens when exposed to the air). Set the potato pieces toward the edge of the fire, over moderate heat, and grill, turning occasionally, until the outsides are browned and crisp and the insides are tender when pierced with a fork, 20 to 25 minutes. Sprinkle with salt and serve.

Eggplant: Trim stem end from the eggplant and cut across into «-inch rounds. Lightly brush both sides with oil and grill over the hot fire until soft and lightly browned, 3 to 4 minutes. Turn and continue grilling until the eggplant is tender and evenly colored, about 4 minutes longer. Small Japanese eggplants can be grilled whole; allow 10 to 12 minutes.

Mushrooms: Trim long stems from button mushrooms almost to the base and wipe caps with a damp paper towel. Brush lightly with oil.

Mushrooms can be cooked loose on the grill or skewered to make handling easier. Cook over the hot fore until tender, 3 to 5 minutes, turning occasionally. other mushrooms are also delicious on the grill, especially portabello mushrooms. Choose larger mushrooms, 5 or 6 inches across. They have an almost beefy texture and grill fabulously. Discard stems, generously brush caps with a mixture of olive oil and lemon juice, and grill until tender, about 10 minutes, turning occasionally.

Simply Seafood Summer 1994

Submitted By DIANE LAZARUS On 01-13-95

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