Veggies on the BBQ

[Susann]

OH Kim, where are you????

[mandarin2j]

Curleytop-

I'm with DmOrtega on the assortment of veggies-grilled veggies are the best! We have a Misto (pump-style oil mister) that we keep filled with garlic-infused olive oil and use to season our grilled veggies. I've heard that eggplant is lovely grilled, but haven't tried it yet. Our very favorites are grilled onions & squash. Oh, and peppers. And...mmmmm. Love those grilled veggies!

-Amanda

[Leanne]

We do grilled zucchini - marinate in olive oile & balsamic vinegar, with a sprinkling of salt & pepper. Red pepper strips just plain on the grill. eggplant is good - also just plain. We wrap vidallias in aluminum foil & place on the top rack of the grill - they caramelize nicely. Keep the husks on the corn, soak in water for a few minutes & place on the top rack of the grill. Turn alot until the outside is almost black - that's usually enough to get the inside cooked/steamed from the water.

I serve the eggplant, zucchini, & red pepper with the feta aoli from CL a while back. It's great as a grilled veggie dip.

[laughsandlaughs]

Sweet Potatoes sliced to about 1/3-1/2 inch pieces then grilled. Sprinkled with a little cayenne pepper. YUMMY!


[This message has been edited by laughsandlaughs (edited 05-30-2001).]

[lorilei]

We grill nearly everything during the summer at our house http://www.cookinglight.com/bbs/smile.gif It can get pretty obnoxious.

One thing no one has mentioned (and technically, it's a FRUIT, not a veggie) is pineapple slices. They're WONderful on the grill -- they carmelize beautifully and have a sweet smokey flavor. Perfect with carmel (or bourbon) sauce and whipped cream for dessert!

[RunnerKim]

Do you put the veggies directly on the grill or do you use some sort of basket? We just bought our first gas grill and have been doing a lot of trial and error.

Enjoyed the grilled dijon onion rings from the Recipe Finder. Had some great red potatoes that we did on skewers (sprayed with olive oil, salt and pepper) and the peppers and onion for the chicken and beef fajitas (June 2000) were wonderful - marinated overnight.

Kim

[kwormann]

Sorry, had to visit Central Market after work http://www.cookinglight.com/bbs/smile.gif

Well, what veggie/fruit DONT we grill????
We love, mushrooms, corn, peppers, tomaotes, potaotes, peaches, bananas, pizza, french bread, eggplant, tofu......tons of stuff! I have a book called Vegetables on the Grill by Kathy McCune (I think). I highly recommend it! It tells you how to grill almost any fruit or veggie! http://www.cookinglight.com/bbs/smile.gif

The Grilling Queen

[Tiger]

Kim- I put the veggies right on the grill. It'll give you the true grill effect. If they're too small, wrap in tinfoil with Itl. salad dressing.
For lunch today I grilled eggplant, onion, and tomato added cheese and made a sandwich. I just sprayed the veggies with cooking spray and seasoned.

[laden]

I use a wok topper for the grill and it works great!

First cube zuchinni, yellow squash, red bell pepper, and purple onion. Mix fat free Italian dressing (3/4 cup) with 1/4 cup of Dale's Seasoning to make a marinade, toss into a bowl with the vegetables. Marinate 30 minutes.

Spray wok topper with Pam and heat. Remove vegetbles with a slotted spoon from bowl and place in wok. (reserve a little of the marinade.)

Cook vegetables on the grill and add back to bowl with some of the marinade.

Wonderful!

[Paula H]

Even though I hate the stuff, my friends swear by asparagus on the barbeque - wrapped in foil then sitting on/near the heat while everything else is cooking.

Personally I love grilled tomatoes, zucchini, onions, eggplant - I don't do anything too them apart from a little oil to stop them sticking. The flavours become so intense on the heat, that they're hard to resist.

[Nancy171]

You might want to check out the May/June Cooks Illustrated (can we mention other magazines here?). Instructions and tips for grilling zucchini, endive, radicchio, mushrooms, etc.

[Curleytop]

Got my dh motivated to bbq. We know how to do corn, but what else is different or unique? The corn we just "undress" then place on the bbq, slather them with melted butter,garlic and a little salt, and turn often. Turn out delicious. One of our sons' put us on to this one. Would like some other suggestions please! http://www.cookinglight.com/bbs/biggrin.gif

[DmOrtega]

We cook eggplant, zucchini, asparagus, onions and all colors of peppers. We brush on a little olive oil, add salt and pepper and cook till tender. We also cook chicken pieces the same way.

[bookworm]

I never thought I would eat a potato out of a can but their wonderful on the grill. We skewer whole canned potatoes and fresh whole mushrooms which have been marinating in italian dressing. Yummy. You might also want to try green beans on the grill. BF likes hot peppers grilled. I might have to try the sweet potatoes, thanks laughsandlaughs for the idea.

Lisa

[Curleytop]

Wow, I asked for it, and boy, what a lot of replies. It has been so cool and foggy, we haven't bbqed since Monday. With all the rolling blackouts they are threating, we got to use the bbq if the electric goes out. I have an electric oven, but gas burners. Of course I have a griddle and broil attachment on the jennair, but the cleanup is terrible.
The bbq just burns it off. No mess, no bother!

[Curleytop]

Lisa, those canned whole potatoes are great when you make a potroast. The last hour you add your baby carrots (from the veggies dept)
and a half hour later, the canned drained potatoes. Baste a few times, to get them brown. They do NOT get mushy and look very professional!