VEGETABLE GRILLING BASICS
- Whole vegetables and large slices can be cooked directly on grill grate.
- Smaller vegetables or slices should be cooked on vegetable grill rack or grill topper.
- Generally, the grill lid should remain up while cooking vegetables. Closing the lid traps moisture and smoke that can make vegetables limp and sooty.
- Vegetables must be brushed or tossed with oil or marinade to prevent sticking to the grill.
- Most vegetables are done when cooked from between 5 to 10 minutes over a medium-hot fire.
- Vegetables should be fork tender, still juicy, a bit firm and lightly marked by the grill.
Source: The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals by Andrea Chesman
- Whole vegetables and large slices can be cooked directly on grill grate.
- Smaller vegetables or slices should be cooked on vegetable grill rack or grill topper.
- Generally, the grill lid should remain up while cooking vegetables. Closing the lid traps moisture and smoke that can make vegetables limp and sooty.
- Vegetables must be brushed or tossed with oil or marinade to prevent sticking to the grill.
- Most vegetables are done when cooked from between 5 to 10 minutes over a medium-hot fire.
- Vegetables should be fork tender, still juicy, a bit firm and lightly marked by the grill.
Source: The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals by Andrea Chesman
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