Vegetable Cooking on the Grill or BBQ
By
David Nivala
There are not many things as relaxing as having friends or family to an evening grill or BBQ on a fine summer evening. The type of grill used does not much matter, as long as it provides heat from underneath the cooking plate. Heat is heat – and the main differences between types of grills relates to heat control and plate configuration. When the food is to be smoked for extra flavor, the chips that provide the smoke need to be placed easily and regularly onto the charcoal, beads or flames.
Almost any vegetable can be cooked on the grill or BBQ. The challenge relates to the longer time that is required and getting all the food cooked and ready top serve at the same time. Vegetables can be par-boiled until they are nearly done prior to grilling to decrease the cooking time. In this case the vegetables are generally lightly oiled with a brush (I use a silicone basing brush, because it is so easy to use, does not loose and hair and it is real easy to clean). For some vegetables, some herbs can be added to the oil for additional flavoring. Olive oil has been the oil that I usually choose for most grilling.
Grills or BBQs are used all over the world, and the vegetable of choice is often determined by the location. Peppers or capsicums, mushrooms, eggplant or aubergine, potatoes (both normal and sweet), corn and onions are a few vegetables that I enjoy cooking on the grill.
It is often easier to place the vegetables on a skewer, mixing them up so that each person gets a portion of all the vegetables on each skewer. Almost any size pieces of vegetables can be cooked, but larger pieces take longer. Potatoes grill well when they are sliced into thin slices and cooked both sides.
Get the grill going to a medium-hot temperature and the cooking can begin.
After lightly oiling (oil only) the grill with the silicone basting brush place the vegetables in a way that no flames reach them.
Place the vegetables on to the grill and turn regularly so that they do not burn and baste regularly if using a flavor. They are cooked when they can be easily pierced with a fork or skewer. Experiment with smoke, as some vegetables like aubergine tastes great with a smoky flavor.
If the grill is a small one and the meat still needs to be cooked, place the cooked vegetables in foil on the edge of the grill to keep them warm, but do not cook them further, otherwise they will turn to mash!
Be safe and enjoy the evening as we often do.
Grilling has been a great pass-time and for more information on grilling and cooking utensils, go to http://kitchenandkitchenutensils.googlepages.com
Article Source: http://EzineArticles.com/?expert=David_Nivala
http://EzineArticles.com/?Vegetable-Cooking-on-the-Grill-or-BBQ&id=684727
|
