Preparation and grilling guide for vegetables

Yield: 1 Servings

Measure Ingredient
⅓ cup Olive oil
¼ cup Lemon juice
2 \N Cloves garlic; finely chopped
1 teaspoon Chicken or beef bouillon granules

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.

Posted to MC-Recipe Digest V1 #188 Date: Wed, 7 Aug 1996 15:03:31 -0700 (PDT) From: PatH <phannema@...>

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