Demo Kitchen Recipe: Grilled Veggies
Grilling is a sure way to add extra layers of flavor upon already flavorful vegetables. The high heat caramelizes, imparting not only a smokiness but also a satisfying sweetness that elevates any humble vegetable. Keep the following in mind to ensure the best results.
1.) Use only a light amount of oil when brushing the vegetables; an excessive coating causes flare-ups, which impart off putting notes. 2.) Keep a squeeze bottle of water nearby to put out any flare-ups before they ruin the taste of your food. 3.) Salt your vegetables moments before they hit the hot grill - otherwise the salt will draw moisture to the surface, preventing char.
- Summer Squash
- Bell Peppers
- Portobello Mushrooms
- When preparing the veggies for grilling, make sure you cut thick slices; thin slices will burn and become soggy. 1/2 to 3/4 inch thick is a good place to start.
- Make sure your vegetables are all dry before grilling; excess moisture prevents char marks.
- Before grilling the eggplant, soak the slices in warm salt water for 30 minutes to an hour and then pat dry.
- If you’re asparagus is very thick, consider blanching it first by boiling it for 30-60 seconds in boiling salt water to soften it then shock it in ice water. Pat dry before grilling.
- Remember to remove the stem and gills from Portobello mushrooms.
- Make sure your grill is clean and very hot to ensure well-defined marks.
- Brush the vegetables with a SMALL amount of oil.
- Season well with salt and pepper right before grilling
- Once both sides are charred stop cooking so the vegetables retain some texture and don’t overcook.
- Serve immediately - grilled vegetables cool off very fast.
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