Recipe: Grilling Vegetables A to Z

GRILLING VEGETABLES A TO Z

ARTICHOKES:
Fill a large pot with enough water to cover. Bring to a boil; add juice of 1 lemon. Add artichokes and boil until leaves pull away easily. (Be careful not to boil artichokes to the point where bottoms become mushy.) Remove artichokes; cool. Pull off tough outer leaves and discard. Scoop out fuzzy choke in center. Marinate up to 8 hours or brush with marinade before grilling.

ASPARAGUS:
Blanch until bright green, about 2 min. Marinate up to 3 hours or baste with marinade before grilling.

BEETS:
Boil in skins until you can pierce them with a paring knife. Drain and cool. Peel, slice 1/4-inches thick and marinate up to 8 hrs or baste with marinade before grilling.

BELL PEPPERS:
Slice in half lengthwise; remove core and seeds. Place skin side down on grill over high heat. When skin has buckled and charred, remove from grill. Let cool (toss in the freezer to speed the process), peel and slice.

BROCCOLI:
Blanch until bright green, about 5 min. Marinade up to 3 hours or baste with marinade before grilling.

CARROTS:
Peel and slice carrots into chunks. Blanch until soft, about 4 min. Marinate up to 8 hours or baste with marinade before grilling.

CHERRY TOMATOES:
Thread onto skewers, brush with marinade, sprinkle with fresh herbs, if desired, and grill over hot coals, turning often to prevent burning, until soft and lightly charred.

CORN ON THE COB:
Peel husk down but don't remove. Spread corn with unsalted butter or corn oil, fresh herbs and salt to taste. Replace husk, then wrap lightly in foil. Grill over very hot coals, 20-30 minutes, turning often.

EGGPLANT:
Cut off ends. Without peeling, slice into 1/4-inch thick rounds. Brush with marinade; grill over high heat, brushing frequently, until light brown. Turn and grill other side.

GARLIC:
Wrap at least six garlic cloves in a single piece of foil. Place over high heat, turning often until garlic is soft and spreadable, about 30 minutes.

LEEKS:
Use only white part and about 2-inches of the green. Blanch until layers are just pliable enough to separate, but not mushy, about 3 minutes. Marinate up to 3 hours or baste with marinade before grilling.

MUSHROOMS:
Marinate without blanching, 3-8 hours.

ONIONS:
Peel and blanch until layers are just pliable enough to separate, about 3 min. Marinate up to 3 hrs or baste with marinade before grilling.

POTATOES:
Use small boiling potatoes. Boil until you can pierce with a knife, 5 - 7 min. Marinate for up to 8 hours or baste with marinade before grilling.

SNOW PEAS:
Marinate without blanching for up to 3 hours. Grill briefly - just 1 or 2 minutes.

TOFU:
Make sure to use extra-firm tofu. Marinate for up to 8 hrs. The longer you marinate tofu, the more flavor it will absorb.

ZUCCHINI:
Slice into rounds; blanch about 2 minutes. Marinate for up to 3 hrs or baste with marinade before grilling.

Source: Vegetarian Times Booklet