Sizzling Summer Eats - Tips for Grilling Perfect Vegetables
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| 2 min read
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Preparing vegetables for grilling:
- Size. Cut veggies into even pieces for uniform cooking.
- Tools. Make sure small vegetables, such as cherry tomatoes, are cooked on skewers or in grilling baskets. Soak wooden skewers for at least 30 minutes prior to grilling to avoid burning.
- Preheat. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C) for most vegetables. Vegetables may lack color and taste steamed if grill isn’t preheated properly.
- Placement. Direct heat works well for smaller and tender vegetables such as zucchini and tomatoes, while indirect heat is better for larger or denser vegetables such as corn.
- Marinades. Lightly coat vegetables with olive oil and season with salt, pepper and herbs or a light vinaigrette before grilling. Veggies only need 10-15 minutes to marinate. Marinating high water content veggies like mushrooms for too long can cause the salt in the marinade to draw too much moisture out from the veggies.
- Flipping. Avoid flipping vegetables too often to achieve grill marks and ensure even cooking.
- Bell peppers – 8-10 minutes
- Zucchini, yellow squash and eggplant – 4-6 minutes
- Tomatoes – 4-6 minutes
- Mushrooms – 6-8 minutes
- Asparagus - 4-6 minutes
- Onions – 4-6 minutes
- Corn - 10-15 minutes
Total Time:
35 minutes
Prep Time:
15 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
2 zucchinis, sliced longways
1 bell pepper, quartered, seeds removed
1⁄2 cup cherry tomatoes, or 1 beefsteak tomato, sliced thick
1 cup Portobello mushrooms
1⁄4 cup vinaigrette of choice
1⁄3 cup chili-lime chimichurri
1 burrata, quartered
Instructions
Step 1
Prepare vegetables and place in a container or gallon sized plastic bag. Pour over the vinaigrette and mix. Marinate for 10 minutes.
Step 2
Heat the grill. Once hot, place vegetables on the grill. The bell peppers will require an additional 10 minutes on the grill compared to the other vegetables.
Step 3
Once grill marks appear and desired texture is achieved, remove vegetables and place on a serving plate. Top with a drizzle of chimichurri and torn burrata.