Preparation & grilling guide for vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| 2 | Cloves garlic finely chopped | |
| 1 | teaspoon | Chicken or beef bouillon granules |
Directions
Marinade and basting: Mix the above in a container that will allow you to marinate the vegetables as well as brush them while they grill. Makes about
½ cup.
Note: Dense vegetables need to be precooked (completly or blanched) before grilling.
*ARTICHOKES: Whole baby artichokes; large artichokes, halved or quartered. Trim and steam until tender; marinate briefly before grilling. Grilling time: 10 to
15 minutes or until brown.
*CARROTS: Rub unpeeled medium-sized carrot with marinade before grilling. Grilling time: 20 to 25 minutes, turning frequently, until brown and soft.
*CORN ON THE COB: Pull husk down and discard silk. Brush corn with marinade. Pull husk up and secure with string. Soak in water for 10 to 15 minutes before grilling. Grilling time: 15 to 20 minutes, turning frequently, until husks are charred.
*EGGPLANT AND JAPANESE EGGPLANT: Cut large eggplant into ½-inch rounds or lengthwise slices; cut small Japanese eggplants in half or leave whole. Marinate briefly before grilling. Grilling time; 5 to 7 minutes per side, or until soft and brown.
*FENNEL: Cut in half or into thick, lengthwise slices; marinate briefly before grilling. Grilling time: 10 to 20 minutes per side, or until brown and tender.
*LEEKS: Cut large leeks in half, leaving enough of the root to hold the halves together. Marinate briefly before grilling. Grilling time: 10 to 15 minutes, turning frequently.
*MUSHROOMS: Large mushrooms can be cooked on the grill; skewer small mushrooms. Brush with marinade during grilling. Grilling time: 5 to 10 minutes, turning frequently.
*ONIONS: Quarter or slice large onions; skewer small onions. Marinate briefly before grilling. Grilling time: 10 to 30 minutes, or until brown, glossy and soft.
*PEPPERS: Skewer chunks, slice into rings or briefly before grilling.
Brush whole peppers with marinade during grilling. Grilling time: 10 to 20 minutes, or until brown and tender.
*POTATOES: Slice large potatoes into ½-inch slices or quarter them; small potatoes can be grilled whole. Marinate slices or quarters briefly before grilling. Rub skins of whole potatoes with marinade and prick skins. Grilling time: About 15 minutes per side or until soft; small whole potatoes will take about 30 minutes, turning frequently.
*SCALLIONS: Leave whole; marinate briefly before grilling. Grilling time: 10 minutes or until brown and tender.
*SUMMER SQUASH: Small zucchini can be grilled whole; cut larger ones in half; skewer slices or chunks. Treat yellow squash the same, but allow more grilling time, since it has a denser texture. Marinate slices and chunks briefly. Rub skins of whole squash with marinade before grilling. Grilling time: 10 to 15 minutes for slices or chunks; 20 to 30 minutes for whole.
*TOMATOES: Skewer small tomatoes; cut larger ones into slices or quarters. Plum tomatoes can be cut in half or grilled whole. Brush with marinade during grilling. Grilling time: 3 to 5 minutes, or until hot.
*SWEET POTATOES OR YAMS: Cut in half or into ½-inch lengthwise slices; marinate briefly before grilling. Grilling time: 10 to 20 minutes per side, or until brown and soft.
Recipe By : WD's Light Meals in Minutes 1992 page 35