Skip to main content

What's Up Magazine

Grilling Summer Veggies

May 12, 2010 05:50PM ● Published 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.



Eat+Drink+Shop the bent fork



Towne Social