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Tips and techniques for stress-free veggie grilling Susie Middleton
Using a grill basket definitely helps. If you don't have one, just buy one -- you won't be sorry. They are inherently destructible and won't last forever, so don't bother spending a lot of money on one. (Mine is a particularly cheap, lightweight one that I picked up at a housewares store.) Using a grill basket is like stir-frying on the grill, but better because you don't have to pay close attention. Stirring every three or four minutes, as opposed to every 30 seconds, is just fine. As long as you follow a few guidelines, you can cook practically any combination of your favorite vegetables in about 10 minutes of mostly hands-off time. Here are a few tips for cooking vegetables in a grill basket: 1. Choose a combination of vegetables that are loosely similar in density and moisture content. Broccoli, cauliflower, carrots, sugar snap peas, young beans, bok choy, broccoli raab are all fine. (Yeah, I'm defining density very loosely here). Don't use potatoes or roots other than carrots here. It's also fine to throw in a hearty leafy green like cabbage or radicchio -- delicious if you don't mind a few charred edges. But don't use delicate greens such as spinach here unless you toss the leaves in at the end of cooking. 2. Cut all those vegetables into pieces about the same size. Then augment them with at least some peppers, onions or mushrooms -- aromatic vegetables that give off moisture as they cook. The aromatics not only spread flavor around but also help all the other vegetables cook, too.
4. Be sure the vegetables are thoroughly (but not excessively) coated with oil. You need the oil to draw the heat in and cook the vegetables. Season with kosher salt, too. 5. Preheat the grill with the grill basket in it for 5 to 10 minutes. Cook over medium heat (unless your grill is really old and slow -- then medium-high.) The vegetables are done when they are all limp, tender (some will be crisp-tender), and gently browned in places. 6. When the vegetables come off the grill, you can do almost anything with them. I like to toss them with a compound butter (fresh herbs, citrus zest, salt), which is quick and easy to make. Then sometimes I take it a step further and toss the seasoned vegetables with whole wheat spaghetti or another pasta and call it dinner (or a big part of dinner). If you like the compound butter idea, I've included a formula below for making one. You might not use the whole batch on the vegetables. Compound Herb Butter In a small bowl, combine 2 tablespoons well-softened butter with 1/2 teaspoon citrus zest, 1/8 teaspoon kosher salt, 1 1/2 teaspoons finely chopped fresh tender herbs (chives, mint, parsley, cilantro, basil), and 1 teaspoon honey or maple syrup (optional). Mash with a wooden spoon until well combined. Store tightly covered in the fridge for up to 3 or 4 days. ( Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, ONE FOR THE TABLE. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.. | ||||||||||||||||||
