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What's Up Magazine

Grilling Summer Veggies

May 12, 2010 05:50PM ● By Anonymous


In the words of Pink Floyd, "Set the controls for the heart of the sun" and fire up you grill to high heat and follow these simple steps: 

1. Veggies to gather = 3/4 inch slices of eggplant or sweet onion (red, vidalia, spanish, etc.), whole ears of shucked corn, huge portobella mushrooms, and even hearts of romaine lettuce.

2. Seasoning = lightly season your veggies with extra virgin olive oil, pinches of salt, pepper, and whatever your heart contents (cumin, garlic, celery seed, ground coriander, rosemary, etc.).

3. Grilling out = throw your seasoned veggies on a high heat, well cleaned, and lubricated grill. Let 'em cook about two solid minutes per side or until your begin to see sear marks, reduce heat to low*, cover the grill, and finish them off for another 3 to 5 minutes max. Remove and serve promptly with main course. 

* If using charcoal grill, be sure to make a high heat zone with a cluster of charcoal on one side of the grill and a low heat zone, under which there is no charcoal.