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Do you have any tips for grilling vegetables?
By Tom | August 6, 2007
tmac asked:
I am looking especially for tips on grilling corn on the cob and potatoes. How hot should the grill be and how long do you grill them for? If you have any ideas for other vegetables, any recipes that would be great.. Thanks!
Jean
Topics: Grilling Tips | 7 Comments »
7 Responses to “Do you have any tips for grilling vegetables?”
Comments
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August 7th, 2007 at 4:21 pm
Well, put them in tin-foil and put it on as hot as you would a burger for 5mins on each side.
August 8th, 2007 at 1:03 am
Make a foil pouch (Use the heavy duty aluminum foil) and put in asparagus spears, one sliced onion and 1/2 stick butter. Put on hot grill and let cook about 10 minutes. Open at the top center and check doneness. (We like our asparagus well done.) My hubby eats the asparagus, I like the onion. The onion and butter add a great flavor to the asparagus.
August 11th, 2007 at 11:58 am
Corn on the cob is best parboiled for 5-10 mins before grilling, otherwise it takes ages. As for potatoes, not the kind of thing that you usually grill, I’d boil them or roast them.
Peppers of any colour are very nice grilled and also tomatoes. Slices of aubergine brushed with oil work well. Pearl or pickling onions are very tasty too.
August 11th, 2007 at 1:28 pm
I grill sweet corn in tin foil while I grill the meat. just keep turning them. I also grill cut up green & red peppers and onions. Marinade in italian dressing and either wrap all together in foil and grill or use a metal baking pan and grill them in that. very good. potatoes take longer on grill so poke them with a fork, wrap them in foil and start them before the meat.
August 14th, 2007 at 12:49 am
for stuff like potatoes, you can buy a grill pan that has holes in it, it will be near the BBQ supplies and charcoal, like at Wal-Mart or Home Depot. For corn i usually just wrap it in foil with a little butter and salt and pepper, and cook it for about 10-15 minutes over medium hot coals turning it about every 5 minutes.
August 15th, 2007 at 3:53 am
I would boil the corn on the cob in water first. Then put them on the grill and brush with butter. Just watch them until the are browned.
Potatoes ~ it depends on what kind. Little red ones are easy to put on scewers with onions and grill about 30 minutes on medium.
August 17th, 2007 at 8:58 pm
Make sure you cut them in large enough pieces. You don’t want them to fall through the grates. Peppers, summer squash, zucchini, asparagus (yum!), even carrots grill well. Toss all the veggies in a little oil and salt and pepper (be sure to use s&p), just enough to cover – you DON’T want a lot of excess oil; causes flame-ups in the grill which makes the veggies taste not as good and, of course, is dangerous. Don’t toss eggplant in oil, grill it dry, or it gets to greasy.
Corn on the cob grills dry very well also. Peel it, throw it on. You’ll see the kernels start to turn a deeper color – that’s when it’s time to turn em. Or, my favorite way – leave the husks on while grilling. The little hairs on the end burn a bit but no biggie. You keep rotating them on the grill for probably about 8-10 minutes, get a good char on the outside and they’re done.
I’ve tried grilling potato slices with little success. Grill marks that are delicious and smoky on other veggies just taste burnt on potatoes. I don’t know – if you wanted to try that way, just put em over low heat and watch em. But I’d just recommend wrapping them in foil and putting em on the grill about a half hour or so, flipping occasionally. You can even put them IN the grill that way – the skin gets too burnt to eat but the inside is delicious and fluffy.