Grilling season is kicking into high gear just as vegetable produce is at its best. So move over, meat lovers – it’s time for the veggies to rule the barbecue.
A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, mushrooms, peppers, onions and even cabbage. However, although most vegetables love the grill, a few don’t do so well because of their high water content. Avoid cucumber and all leafy greens.
A few tips for your veggie kabobs:
*† Toss your vegetables with a light coating of oil or marinade them in your favorite dressing for 30 minutes before they hit the grill, so that they don’t dry out.
*† Be familiar with your vegetables: some take a minute or two to cook and others take longer.
*† Size does matter, so make sure that all the veggies on your skewers are approximately equal in size. Check out this delicious recipe from Whole Foods.
Grilled Corn on the Cob
When it comes to grilling, itís hard to go wrong with corn on the cob. There is a plethora of recipes available out there, but this is one of my favorites, from Mother Nature Network. Enjoy the sweet, yummy flavor of freshly grilled corn!
This recipe, from allrecipes, is ridiculously simple. After you’ve selected the best possible asparagus (the skinny kind, not too thick), all you have to do is preheat your grill, coat the asparagus with olive oil, season it to taste and grill for two to three minutes. Now savor the natural flavor of your veggies.
Stuffed Red Peppers
Here’s an interesting recipe that involves stuffing red peppers with fire-roasted veggies, which could be leftovers, along with goat cheese. You’ll be grilling for several minutes, or until the cheese starts dripping.
This recipe from Overland Gourmet involves 50 small to medium mushrooms, whatever type looks good today, along with a package of goat cheese, some green onions and Ĺ cup of sun dried tomatoes. Add a dash of worcestershire sauce and some balsamic vinegar and get ready to enjoy. These are scrumptious.
Have fun grilling!
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