Tons of vegetables -- like asparagus, peppers, onions, zucchini, and scallions -- were made to be thrown on the grill. Here’s how to get it right.
1. Start with a hot, clean grill. Make sure the charcoal has been lit for 30 to 45 minutes before attempting to cook your veggies.
2. Brush the vegetables with olive oil -- make sure not to add too much (a thin film is enough).
3. Season with salt and pepper. And don’t be stingy! Some of the seasoning is bound to fall off during the grilling process.
4. Start grilling with the vegetables that take the longest -- onions, for instance, take longer than a scallion or zucchini.
5. Once the vegetables are grilled, serve them as a salad or side. One surefire technique:
Drizzle some olive oil and balsamic over them and voila -- delicious either hot or cold.
Nestpert: Johan Svensson is chef de cuisine at BLT Steak at Trump International Hotel™ Waikiki Beach Walk®.
Now that you know how to grill veggies, try these delicious grilled vegetable recipes!
-- The Nest Editors
Jul 26, 2010
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