How to Grill Vegetables
I love Italy.
As far as I am concerned, Italian cuisine is one of the most important cuisines in the world. There are many reasons for this, but it is the incredible understanding of the term "simple" that impresses me the most.
France is known for famous chefs, and of course for their sauces. But Italian food is the epitome of getting the most flavor out of each ingredient. Ask a hungry Italian foodie, (and there are many of them), how vegetables should be cooked. The answer will usually be to add some good olive oil. This applies not only to fresh vegetables, but also to vegetables that are steamed, boiled, baked and of course grilled.
Italians make a very good point. A little extra virgin olive oil is exactly what is needed to bring out the best flavor in grilled asparagus, tomatoes, squash, onions and most other types of vegetables. Onions, peppers, mushrooms and so on.
There are of course other ways to fix vegetables. Corn-on-the-cob needs butter, and asparagus wrapped with cured ham is delicious just as Parmesan cheese on top of tomatoes is. But it doesn’t have to be any harder than this.
Grilled vegetables are easy to work with and they are both healthy and beautiful. A small plate of grilled vegetables can be the icing on the cake for the perfect barbecue party.
Vegetables can be grilled with all three grilling methods. The thinnest vegetables should be left only a short time on the grill, while larger vegetables need more time. Some vegetables can be grilled just with indirect grilling, but I think that it is a good idea for most vegetables to be placed on direct heat for a short while at least to pick up that fantastic grilled color.
One more thing
Grilled vegetables, not to mention salads, need a little salt and pepper. We know how important salt and pepper are when it comes to meat, chicken and seafood. It is no less important when cooking vegetables.
Flavors that work well with vegetables
Marinades
It is not necessary to marinate vegetables, although it of course possible. It can be quite rewarding, however, to marinade some vegetables for a short time.
Oil is most often the base of a vegetable marinade. The most used acidifiers are citrus and vinegar, and in some cases wine.
Herbs: All herbs can be used with vegetables although some herbs like basil, for example, will work better with some vegetables than others.
Spice Mixes
Spice mixes are not very common when it comes to vegetables on the grill, but it is surprising how good they can be. Try some favorite mixtures, (such as barbecue spices, Cajun spices or curry), the next time you "grill green."
Wet rubs
One thing you can use on vegetables is a "flavored oil" brushed on vegetables. There are many possibilities, but most vegetables will taste really good brushed with a combination of olive oil, lemon and some fresh herbs.
Vegetable pouches on the barbecue
Most vegetables can be used in vegetable pouches on the grill. The usual method is to wrap the vegetables completely in aluminum foil and then place the pouch on the grill. The vegetables taste good of course, but they do not taste "barbecued".
In this recipe, the foil pouch is opened towards the end of grilling. An extra handful of wood chips also provide much more flavor. This way, you still grill them the easy way while adding so much more flavor to the food. Ingenious, right?
Here are just a few examples of vegetables that can be used: Cabbage (all varieties), cauliflower, broccoli, fennel, turnips, potatoes, celery, celeriac, beets, parsley, parsnips, turnips, leeks, chilies, and of course onions. Use a mixture of different vegetables.
Important to remember
Cut vegetables in similar sizes so that they finish cooking at the same time. Carrots, potatoes and other root vegetables need more time on the grill than many other types of vegetables.
Make bigger or smaller pouches in order to accommodate the space you have on the grill.
Vegetable pouches can be grilled using all three barbecue methods, including directly on top of charcoal or briquettes if desired, (or if you have insufficient space for them on the grate). Remember to adjust the time on any barbecue grilling method.