Wednesday, July 24, 2019

How to Cook Vegetables in the Grill | AIB

In this guide, I am going to guide you how to cook vegetables on the grill. Cooking vegetables on the grill requires very little preparation. Just cut the vegetables into pieces of the same size and wrap lightly with olive oil and season with salt and pepper to taste.

There are several rules or bases for cooking vegetables on the grill always to perfection. We must take care of the temperature of the grill since very high temperature can result in burned vegetables because these are more delicate than meat.

A medium-high heat or temperature is suitable for almost all vegetables. This temperature is when you place your hand on 5cm from the heat of the grill, and you can hold the heat for 4 to 5 seconds. For the most delicate vegetables, you should use an average temperature, where you should be able to hold the heat of the grill between 6 to 7 seconds.

Another crucial thing when cooking on the grill is that the grill must be very clean. Any food or dirt left over from other preparation can stick to what you’re cooking.

To prevent vegetables from sticking to the grill, you should grease them carefully. The vegetables are almost always covered with a little olive oil, but it is always better to grease the grill to prevent sticking and break when trying to flip them.

grilled vegetables

You can use a grid to cook vegetables (like the one in the photo) to cook vegetables of small size.

This grate helps keep them from falling off the spit and transmits heat evenly. I leave you the cooking times of each vegetable and how to prepare them.

Eggplant: Cut into 1 cm slices and soak in salted cold water for 30 minutes. Cover with olive oil and cook over medium-high heat 3 minutes per side.

Zucchini: Cut into long slices or slices of 1 cm. Cover with oil, and cook over medium heat for 3 minutes or less per side.

Sweet potato: Clean and cut into 1 cm slices. Cover with oil, and cook over medium-high heat for 2-3 minutes per side or until softened.

Onion: Cut into thick slices of 1 ½ cm or 2 without separating the rings. They can be placed on a skewer so that they do not separate. Cover with a little oil and cook over medium-high heat for 3-5 minutes per side or until softened.

Mushrooms: Clean and cover lightly with olive oil. Cook whole over medium-high heat for 6-8 minutes total, occasionally turning to cook evenly.

Cabbage: Cut into half-moons the size of a fist. Place in aluminum foil along with olive oil, butter, and lemon pepper seasoning. Wrap very well and cook over a medium-high indirect fire for 8-12 minutes or until softened.

Cauliflower: Cut into medium florets and cover with olive oil. Cook over medium heat for 8-12 minutes turning light brown so that it cooks evenly.

Corn or yellow corn: Remove the leaves without obliterating them to remove the strands. Rewrap with the leaves and soak in water for 15-30 minutes to hydrate. Cook for 15-20 minutes over medium heat or until tender. If they are going to cook without the leaves, then you have to grease very well and cook until the corn grains are brown but be watching that they do not burn.

Asparagus: Remove the final part of the stem that is hard. Cover lightly with olive oil and cook over medium heat for 3-5 minutes per side or until the tips of the asparagus begin to change color.

Potatoes: Clean well and wrap in aluminum, cook for 25-35 minutes over medium heat to cook evenly. You can cut into segments and cover with cooking oil on the grill until they are browned and softened. You can speed up the process and boil a little before cooking on the grill.

Cherry tomatoes: Leave whole or cut in half. Cover lightly with olive oil and cook on a vegetable rack over medium-high heat for 2-4 minutes or until softened.

Season all vegetables with salt and pepper to taste. You can use fresh herbs, dried or your favorite species to give more flavor to vegetables.

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Santhosh DR
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