Wednesday, May 19, 2010

The secrets to grilling great vegetables by Stephen Kember

The ten secrets to grilling great vegetables outdoors
by Stephen Kember

Vegetables are excellent subjects for grilling,but not all. Cooking times vary dependent on the vegetable. Do remember that vegetables are delicate, far more so than meats. if you have a grill on gas or charcoal it doesn’t matter, albeit, the smoke from a charcoal grill will greatly enhance the flavor of your vegetables.

Just ten simple outdoor cooking guidelines will best ensure that you grill perfect vegetables every time.

1. Be relaxed, grilling vegetables is very straightforward; just follow 5 simple’ steps: clean, soak, dry, cut evenly and then cook quickly; ……….avoid at all costs overcooking;

2. Use a medium to hot grill; to judge this hold your hands 3-4 seconds over the fire; less and its too hot; more and its too cool;

3. All vegetables take different times to cook, see my guidelines below. Its best to cook vegetables in a grill basket; if not use a lightly oiled heavy duty piece of kitchen foil;

4. You should not grill: the majority of greens, celery, cucumbers and watery or leafy vegetables; they are all highly unsuitable;

5. Soak vegetables in cold water before grilling for 30 minutes then dry;

6. Vegetables make great subjects for marinading before grilling, many herbs and spices can be used to great effect, its down to your tastes; but remember don’t salt before grilling, salt after;

7. Because most vegetables are irregular in shape cut then into even strips so they cook evenly;

8. Brush vegetables ideally with olive oil or if not butter;

9. You can cut coarse vegetables into even shaped cubes and grill using skewers;

10. A list of vegetables that are ideal for grilling are as follows; cooking times are total times:
* Corn: Remove husks, rinse and wrap individually in foil. Cooking time: 10 to 12 minutes;
* All types of potatoes: No need to peal, wash then cut into favorite shape, chunks, wedges etc.With whole un-peeled. Cooking time: 20 to 30 minutes; baked potatoes 45-60 minutes;
* Eggplant: Cut lengthwise or horizontally for larger eggplants. Cooking time: 2 to 3 minutes;
* Garlic: Use whole bulbs without the root. Brush with olive oil, place cut side down. Cooking time approx.10 minutes or when skin is brown;
* Mushrooms:Rinse & grill whole unless they’re large. Cooking time: 4 to 7 minutes, size dependent;
* Tomatoes; Best cut in half. Cooking time 2 to 3 minutes
* Carrots: Wash and peel. Cooking time: 20 to 25 minutes;
* Small zucchini and summer squash: No need to wash. cut into 1/2″ slices. Cooking time: 6 minutes
* All bell peppers: Seed and rinse then slice into strips or squares. Cooking time: 5 to 7 minutes;
* Asparagus: Remove tough areas. Trim 3/4″ from the bottom of each stem, then wash to remove grit; Cooking time: approx. 6 to 8 minutes;

About the Author:
Stephen Kember is a acknowledged outdoor cooking expert. He operates The outdoor cooking equipment Store, which you can visit by going to the link. If grilling is your love have a look at one of the latest ceramic grills that can grill, BBQ, bake & smoke and where for a limited period prices have been significantly reduced.

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