Friday, June 14, 2013
How to Grill Vegetables Video
We actually use our grill all year round unless the weather is super cold and windy or raining sideways. Years and years ago now I learned by trial and error some do's and don'ts of grilling. Let me share some of those with you:
1. Don't put meat and vegetables on the same skewer because of the difference in grilling times. The ones they sell in the meat case at the store that come pre-skewered have both hunks of meat and vegetables; avoid them. Our store has them on special for $3.99 per pound. It may be less expensive to do your own.
2. When doing potatoes on the grill I do not like to par cook them. What's the sense? That's only an extra step. Place slices of seasoned potatoes on a sheet of non-stick foil or heavy duty foil that has been sprayed with a cooking spray. Add in a small pat of butter and a touch of olive oil. Fold the packets up tightly and place on the grill. You only need to turn one time. If you slice them thin enough your potatoes cook in about 20-30 minutes on medium heat on the grill. Should you have an upper tier, move them to the top tier after 20 minutes and then grill your protein on the lower rack.
3. Make sure your vegetables have seasoning on them prior to grilling. I cut them up and put them in a bowl with olive oil and seasonings. Get my Spice For Grilling Vegetables via this link.
4. I recently watched a re-run of Bobby Flay's Grillin' and Chillin'. He had a great tip for grilling slices of onion on the grill - cut 1/2 inch slices leaving the skin on while grilling (can be removed after cooking) and this helps to hold the onion together. We used to use round tooth picks to hold the onion together and I can't wait to try his method.