Tuesday, 18 June 2013

Fresh BBQ Grilled Vegetables

I love summer and all of the fresh vegetables that are available at the farmer's market close by. Once you bought your fresh eggies Gather them up and wash them. Personal preference for me would be sweet peppers, onions, eggplant, zucchini and asparagus...

After washing all the vegetables, cut into 1/4-1/2″ pieces for grilling. Cut them crosswise, lengthwise or on the bias depending on the look you’re going for. Certain vegetables like eggplant and zucchini are more dramatic when they’re cut lengthwise, which also shows off their distinctive shapes. (It's recommended to lightly salt these on both sides and let them stand for 15 minutes to help some of the water drain out before grilling.)

Then place the sliced, salted vegetables on a sheet pan, and brush with olive oil that’s been infused with garlic, thyme, rosemary, and oregano. Next, turn them over and brush the other side. If you have a grill on your indoor range, it will work great for grilling, as you don’t have to worry about the pieces falling through. Many stores sell mesh baskets that can be used for grilling vegetables and fish on outdoor grills.

Each vegetable has it’s own perfect cooking time, so you’ll have to keep an eye on them and test for “done-ness”. Drizzling the finished platter with balsamic vinegar and a shower of freshly chopped basil gives everything a dramatic finish!

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