Grilled vegetables are wonderful. You can eat them at room temperature or hot, with a sauce or plain, on a sandwich, pasta, salad, you can save leftovers to add to soups, the choices are endless. So don’t forget the pleasure of being outside in the warmer months and cooking dinner out of the kitchen. It’s a nice break!’
To make sure the eggplant will not taste bitter, slice into rounds and salt and let it sit out for at least 30 minutes before cooking to draw out the juices. Then dry off with paper towels and brush with oil. Grill until you have nice grill marks on each side.
Remove all outside skins except the one closet to cloves. If you like, drizzle with a little olive oil and add salt and pepper. Then wrap in foil. Grill about 30 minutes, turning garlic often. Cloves should be very soft inside when fully cooked. To serve, squeeze a clove on a nice, hearty, hot piece or bread or potatoes. Yummy!
Trim the green top of the leeks down to the light green part and then cut the roots off. Cut the leeks in half lengthwise. Swish back and forth in large bowl of water or sink and then let soak for about 15 minutes to dislodge dirt and sand. Drain and dry with paper towels. Brush with olive oil and salt. Grill on both sides until light grill marks appear.
While grilling anyway, it is a great time to roast peppers for future use. Place red bell peppers on grill and char on all sides. Then place peppers in a paper bag or covered bowl. Let steam for at least 10 minutes and cool. Remove charred skin, slice and remove seeds from inside. You can toss with a little olive oil, salt and pepper and store in refrigerator for 2 weeks.
When you want a great okra flavor without the fried heaviness, try it grilled. Wash and remove all the little stickers on the sides of the okra. Pierce 4-5 okra pods with 2 grilling skewers, making a ladder or place in a grilling basket. Brush with oil and sprinkle with salt. Grill on both sides until lightly marked. Sprinkle with your favorite grill seasoning or lemon juice.
Peel a large onion and then slice into ½” rounds. Toothpicks can be used to keep the rounds from falling apart. Brush with olive oil and salt and pepper. Grill on both sides until dark grill marks have formed and onion slices are tender, about 8 minutes. Add vegan butter or a splash of your favorite vinegar when you remove from grill.
Red potatoes work well here since they tend not to fall apart when tender. Steam or boil whole potatoes unpeeled until tender. Cut steamed or boiled potatoes in half if small or into slices if large. Do not overcook first step. You want the potatoes to be tender but firm and not falling apart. Drain and dry off with paper towels. Brush with canola or olive oil and salt. Grill, both sides, until well marked. Add pepper or add any other favorite seasoning.
Cut sweet potatoes in half or in thirds and steam or boil until tender. Cut steamed or boiled sweet potatoes in ½” slices. Brush with canola or olive oil. Grill for about 8 minutes until marked on both or just one side. Add salt and pepper to taste. Try a pesto served on the side.
Slice zucchini or yellow summer squash, lengthwise. Brush each side with olive oil and season with salt. Grill on both sides until browned, turning just once. Do not overcook; you want squash to be tender crisp. Serve with a dab of vegan butter or a mixture of lemon juice and fresh chopped parsley.
Buy Now!