Grilled Vegetables

Grilled vegetables are succulent whether charred over an open flame, charcoal, or a gas grill. Flavor is further enhanced with dry rubs or marinades. Vegetables with higher moisture content benefit from dry rubs while drier vegetables are more flavorful marinated. If you marinate the vegetable, use some marinade for basting before and after cooking.

Grilled Vegetables 
1 cup raw vegetables per person

Suggestions: asparagus, acorn squash cut in rounds, halved bell peppers (green, red, yellow), Brussels sprouts, carrots, cauliflower, cherry tomatoes, whole or halved chile peppers of all varieties, crookneck squash cut lengthwise, sliced eggplant, garlic scapes, green onions, whole mushrooms, onions cut in thick slices, pattypan squash, small new potatoes, larger potatoes, sweet potato spears, halved tomatoes, zucchini

Directions

1. Prepare the vegetables and either:
   • rub them with olive oil and sprinkle with salt
   • dry rub them
   • marinate them for between 10 minutes and 2 hours Use a marinade or dry rub that complements your meal’s flavor profile.

2. Prepare a fairly hot grill to ensure a delicious char. Grill vegetables, resisting the urge to turn them until they are slightly charred. Regulate the position of the vegetables to keep from burning. If you have marinade, brush the vegetables with the marinade. Cook until al dente, remembering that each vegetable requires a different cooking time. Carefully watch eggplant, tomatoes, crookneck, pattypan, and zucchini as you do not want mush.

3. Remove to a platter and brush with either olive oil or the marinade, sprinkle with fresh herbs or freshly squeezed citrus juice, or drizzle with a finishing sauce. Dipping sauces are also good. Serve straight off the grill for accompaniments to main courses. Cool to room temperature for including on a vegetable platter.

   **Blanch small new potatoes or larger potatoes for 10 minutes prior to grilling.

Photos: Lynn Donaldson