Embrace the smoke, and other tips for grilling vegetables at a Labour Day barbecue

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Embrace the smoke, and other tips for grilling vegetables at a Labour Day barbecue
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Before grilling, it’s best to scrub the grill grate and coat it with vegetable oil — good advice for all types of grilling. And it’s usually a good idea to first season vegetables with an olive oil-based marinade.

When barbecue expert Steven Raichlen travelled the world searching for novel grilling traditions, he marvelled at the commonalities across 60 countries.

Much of what he found ended up in “ How to Grill Vegetables,” which also is a nod to his wife, daughter and cousin, all vegetarians. “So it’s sort of self-defense.”“There’s nothing like the high, dry heat of the grill that intensifies a vegetable’s sweetness,” he said. “In so many cultures, grilled vegetables really have a very important place.”

Denser vegetables like turnips, cauliflower or leeks are better served by indirect grilling, or cooking next to the fire, with the lid closed, at 350 F to 400 F. Don’t limit yourself to the obvious Beyond corn, peppers and other usual suspects, Raichlen also has grilling recipes for potatoes, beets, carrots, avocados and even lettuce.

Lay the vegetables on the coals and grill, turning often with tongs, until the skins are charred and flesh is easily pierced with a skewer, about 2 minutes for the garlic, 4 minutes for the tomatoes, and 6 to 10 minutes for the eggplants and onions.

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timescolonist /  🏆 15. in CA

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