By Kent Whitaker
Who said meat was the only thing you can cook on a grill? Not me! Vegetables are often side dishes to a nice grilled steak or burger. I suggest pushing the flavor envelope a bit past just serving grilled corn on the cobb and adding some fresh seasonal vegetables to your grilling menu.
Just about any vegetable can be grilled. Think about it, I’ve been served grilled green peas before. They were cooked in a fine-wire grilling basket. I’ve grilled thick slices of tomato for everything from burgers to bacon smoked BLT sandwiches. This is an opportunity to let your inner grilling guru run wild!
Fresh not Frozen
Try to use fresh vegetables when possible. Fresh vegetables have better flavor and items such as snap peas, assorted bell peppers, and asparagus have a “snap” to them when fresh. I know, sometimes you must grab a bag of frozen if something is out of season or not in stock. If this is the case, then make sure you completely thaw the vegetables, drain them, and pat them dry. Getting rid of the excess will help them from becoming too mushy.
Any Grill Will Work
One thing that needs to be pointed out is that you can grill vegetables on any type of grill. You can use an uncovered grill, a covered grill, indoor grill, and outside on charcoal, gas, campfire, and a pellet grills. Just keep in mind that your cooking time will vary from grill type and if you are using direct heat or indirect heat grilling.
Grilling Baskets are AWESOME!
Foil trays, foil wraps, or even just grilling directly on grill grates works fine. But, for assorted slices and chunks of vegetables of various sizes – you can’t beat a grilling basket. Especially a non-stick grilling basket that closes. Just turn and rotate the basket with little or no fear of pieces falling through the grates. Remember the grilled peas I mentioned above? Those are a perfect example.
One of my tricks is to use a long thin grilling basket designed for grilling thick brats or even corn on the cobb. You can line all kinds of sliced veggies in a row, close the basket and secure, and then place on the grill. When finished you have a veggie kabob minus the actual kabob! Just open the basket and add to the plate without trying to scrap them off the stick.
Easy Vinaigrette Dressing Grilled Vegetables
If you’re planning on grilling some vegetables, then why not add some flavor courtesy of something that you already have in your refrigerator? Grab some of your favorite vinaigrette store-bought salad dressing and use that as a quick marinade.
4 -5 cups assorted vegetables, chopped
1/2 – 2/3 cup vinaigrette dressing
Salt and pepper
Toasted almond slices
Combine vegetables and the dressing in a bowl or zip-close bag and mix to evenly coat. Keep them in the container until you’re ready to grill. You can grill using a grilling basket, foil pan, or even a closed foil packet. While the vegetables are on the grill you can toast the almond slices on the grill using some foil or in the oven in your kitchen. Cook the vegetables to desired tenderness. I like a little crunch and firmness. Place the veggie in a bowl or plate individually. Before serving, sprinkle some of the toasted almond slices over the grilled vegetables. Serve hot.
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at thedeckchef.com, Facebook, Instagram, and Twitter.