{"id":3298,"date":"2012-02-10T20:05:37","date_gmt":"2012-02-11T03:05:37","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=3298"},"modified":"2014-01-03T03:17:31","modified_gmt":"2014-01-03T10:17:31","slug":"grilling-vegetables-tools-techniques-tips","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/grilling-vegetables-tools-techniques-tips\/","title":{"rendered":"Grilling Vegetables, Tools, Techniques & Tips"},"content":{"rendered":"

Grilling Vegetables, Tools, Techniques & Tips<\/h2>\n

One of the most flexible and grill friendly foods is the humble vegetable. Grilling vegetables adds new complex dimensions that surprise the palate to what many consider to be only edible if mixed or hidden in some other dish. Vegetables get a bad rap. Our guest writer today clearly knows her way around a grilled vegetable or two. Beverly Jo Noble from A lifetime of Recipes.com shares her take on grilling vegetables.<\/p>\n

Grilling Vegetables: Tools, Techniques & Tips (part 1)<\/strong><\/p>\n

\"Grilling<\/a><\/p>\n

Have you ever lost an asparagus spear or onion slice between the bars of your grill? Had the tomatoes fall off the skewer while the onions were still raw? Here are some tools and tips to help you cook vegetables outdoors successfully.<\/p>\n

First, the tools:<\/p>\n

1) Buy a wok, grill basket, or grill topper. Skip the non-stick surfaces; Teflon will not hold up to the high temperatures found on your grill. Any of these products will keep your vegetables topside, while creating the grilled flavor you want. They are also great for fruit (more on that in a future article) and seafood. You can find these at hardware stores, cooking equipment stores, and on-line. Most cost less than $20.<\/p>\n

2) Metal skewers hold vegetables in place better than do wood picks, plus they don\u2019t burn. You can use them over and over again; I have had my set for at least 20 years.<\/p>\n

3) A shallow, 9×13 casserole dish is the perfect container to marinate your vegetables. Zip-lock bags also work well.<\/p>\n

4) The Island Grill Stone\u2026 Learned about it here at Cooking Outdoors. Mine is on order, will play with my recipes, see what changes need to be made, and report in a later posting.<\/p>\n

Now for the techniques:<\/p>\n

There are three basic techniques for cooking vegetables outdoors: direct grilling, wrapping in foil, and skewers. Small amounts of oil are needed to keep the vegetables from sticking to the grill, and marinades will add flavor. This article will focus on direct grilling. Foil wraps and skewer tips will follow in a later article.<\/p>\n

Marinades: this is the basic marinade I use for most vegetables. You have several options for seasoning. Please don\u2019t use them all together\u2026 Marinate vegetables for 15 \u2013 20 minutes, then grill.<\/p>\n

2 Tbsp. olive oil<\/p>\n

1 Tbsp. lemon or lime juice<\/p>\n

1 tsp. salt<\/p>\n

1 clove garlic, mashed<\/p>\n

seasoning: pick from the following list<\/p>\n

1 tsp. dried Italian herbs<\/p>\n

1 tsp. Greek seasoning mix<\/p>\n

1 Tbsp. fresh basil, minced<\/p>\n

1 tsp. dried dill, or 1 Tbsp. fresh dill<\/p>\n

1 Tbsp. fresh cilantro, minced + 1 tsp. cumin<\/p>\n

1 Tbsp. soy sauce & 1 Tbsp. white wine<\/p>\n

Vegetable preparation:<\/p>\n

Asparagus, just rinse and trim ends<\/p>\n

Bell peppers: discards seeds & pith, cut in quarters<\/p>\n

Onions: slice thickly, \u00bc – \u00bd inch, or cut in quarters<\/p>\n

Mushrooms: rinse and cut off stems<\/p>\n

Grape or cherry tomatoes: refrigerate to slow cooking time<\/p>\n

Summer squash & zucchini: trim ends. Slice in half lengthwise if small, other- wise slice diagonally about \u00bd inch thick.<\/p>\n

Potatoes: can be cut in wedges, chunks, or sliced thickly. They take longer to cook than other vegetables, so consider parboiling if you use them in a combination.<\/p>\n

Yams: slice diagonally, about \u00bd inch thick, or cut in wedges lengthwise<\/p>\n

This is where you need the wok, basket, or topper. Even if the vegetables seem ok when you start, they will soften as they cook. Oops, there went another onion slice\u2026<\/p>\n

This medley includes bell peppers, red onion, mushrooms, zucchini, and yellow straight-neck squash. I used olive oil, lime juice, fresh cilantro and cumin for the marinade. The yams were cooked separately, as they take longer. I used a pastry brush to coat lightly with olive oil, then sprinkled them with cardamom.<\/p>\n

\"Grilling<\/a><\/p>\n

Marinate vegetables 15 \u2013 30 minutes, drain & grill 5 \u2013 10 minutes per side. Onions and potatoes take longer; tomatoes cook very quickly. If you are doing a mixed grill, start with the potatoes, yams, and onions, add the other vegetables after about 5 minutes, and the tomatoes only after you turn the other foods.<\/p>\n

Corn: For the best corn on the cob ever, start at least 2 hours before dinner. Buy unshucked corn. Carefully ease back the tops of the shucks, pull out the silk, then pull the shucks back up. Place the corn in a large pail or stockpot and cover with water. When it\u2019s time to cook the corn, use extra pieces of the shucks, cotton twine, or little pieces of aluminum foil to secure the top of the shucks. Place directly on the grill. Cook over medium-high heat about 15 minutes, turning several times. The soaking will keep the shucks from burning. Tastes so good you won\u2019t even need butter or salt!<\/p>\n

Potatoes: I simply scrub russet potatoes, pierce them with a fork, and microwave for 2 \u2013 3 minutes. Then place them on the top rack of the grill. Turn every 15 minutes until they are soft when squeezed gently, about 30 \u2013 45 minutes. The skin will be crispy and crunchy\u2026 and that is where the nutrients are.<\/p>\n

Yams: Scrub, and slice diagonally or cut into lengthwise wedges. Brush with olive oil; sprinkle with sea salt, cinnamon or cardamom, and grill 10 minutes per side.<\/p>\n

\"Grilling<\/a><\/p>\n

Grilling vegetables creates great flavor and texture. It\u2019s also healthy, reduces your food costs, and easy to clean up. (In our house the cook doesn\u2019t clean up, so Cliff LOVES to grill anything and everything!) Give it a try.<\/p>\n

\"Grilling<\/a>About the Author: Beverly Jo Noble<\/p>\n

Beverly received her first cookbook as a birthday present at age 8, and has been cooking for family and friends ever since. Growing up in the small town of Spenard, Alaska, long winters and long distances combined to make fresh produce a luxury. The family moved to Pomona, California when Beverly was 12. Suddenly, fruits and vegetables were FRESH, and oh, what a difference that made.<\/p>\n

As a single young adult, Beverly continued to cook for her own pleasure. Collecting and trying new recipes became a hobby. She soon started to play with recipes\u2026 modifying ingredients, and trying duplicate restaurant dishes at home. Fruit trees and berries in the back yard produced seasonal abundance that led to new uses in the kitchen.<\/p>\n

Heart disease, diabetes, and weight control concerns in the family led her to modify old favorites and search for new items to replace high-\u00ad\u2010fat, high-\u00ad\u2010sodium foods while balancing proteins and carbohydrates. Then a dark time: first Mom, then a son, then her husband died, all within an 18 month period. Hiding out in the kitchen helpedto disguise the loneliness\u2026. Enough already! She left the sorrow behind and moved to a new town and a new life.<\/p>\n

The Series: The first book in the series, Fabulous Fresh Fruit, is focused on seasonal, locally grown food and how to use it for breakfast, lunch and dinner. Go beyond pies and cakes to Lemon Raspberry Chicken, Pork with Pears, Nectarine-\u00ad\u2010Red Onion Salsa, and 400 more…. Future books include Veggie Love; Recipes from the Farmers Market, and Long and Slow: Soups and Stews.<\/p>\n

You can reach the author at bev4recipes @gmail.com on LinkedIn, as Beverly (Wilson) Noble, at<\/p>\n

www.Facebook.com\/Beverly.Jo.Noble or at www.ALifetimeofRecipes.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Grilling Vegetables, Tools, Techniques & Tips One of the most flexible and grill friendly foods is the humble vegetable. Grilling vegetables adds new complex dimensions that surprise the palate to what many consider to be only edible if mixed or hidden in some other dish. Vegetables get a bad rap. Our guest writer today clearly […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25,1314],"tags":[1543,1547,1545,1544,1542,590,1554,1541,1549,785,459,1555,1553,1167,1556,1552,1551,1546,1548,1550],"class_list":["post-3298","post","type-post","status-publish","format-standard","hentry","category-grilling-recipes-tips-and-techniques","category-guest-authors","tag-grill-vegetables","tag-grilled-vegetable","tag-grilled-vegetable-marinade","tag-grilled-vegetable-recipe","tag-grilled-vegetable-recipes","tag-grilled-vegetables","tag-grilled-vegetables-marinated","tag-grilled-vegetables-recipe","tag-grilled-vegetables-recipes","tag-grilling-corn","tag-grilling-vegetables","tag-grilling-vegetables-on-the-bbq","tag-grilling-vegetables-on-the-grill","tag-how-to-grill-vegetables","tag-how-to-grill-veggies","tag-marinade-for-grilled-vegetables","tag-marinated-grilled-vegetables","tag-recipe-for-grilled-vegetables","tag-recipe-grilled-vegetables","tag-recipes-for-grilled-vegetables"],"yoast_head":"\nGrilling 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2","author":"Gary House","date":"February 20, 2012","format":false,"excerpt":"Grilling Vegetables Tools, Techniques & Tips - part 2 Following up on her first article \"Grilling Vegetables: Tools, Tips and Techniques pt 1\"\u00a0Beverly Jo Noble of www.aLifetimeofRecipes.com shows\u00a0us how to grill vegetables in foil and use skewers. The food looks amazing! Last time, we talked about using an accessory grill\u2026","rel":"","context":"In "Foil cookery"","block_context":{"text":"Foil cookery","link":"https:\/\/cooking-outdoors.com\/category\/foil-cookery-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilling Vegetables Tools, Techniques & Tips - part 2","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/SkewersandFoil-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/SkewersandFoil-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/02\/SkewersandFoil-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":2667,"url":"https:\/\/cooking-outdoors.com\/grilled-vegetable-quesadillas-video\/","url_meta":{"origin":3298,"position":1},"title":"Grilled Vegetable Quesadillas Video","author":"Gary House","date":"July 27, 2011","format":false,"excerpt":"Grilled Vegetable Quesadillas Video The complete recipe is here: Grilled Vegetable Quesadillas","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2555,"url":"https:\/\/cooking-outdoors.com\/grilled-vegetable-quesadillas\/","url_meta":{"origin":3298,"position":2},"title":"Grilled Vegetable Quesadillas","author":"Gary House","date":"June 27, 2011","format":false,"excerpt":"Grilled Vegetable Quesadillas Chipotle chiles and Adobo sauce flavoring these grilled vegetables is a combination born for a grill. Smokey richness with a slight bite, accenting the caramelization of the grill marks burned into the vegetables, a visual and sensory explosion encased in grilled tortillas and melted cheese\u00a0is not to\u2026","rel":"","context":"In "Side Dishes"","block_context":{"text":"Side Dishes","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/side-dish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Vegetable Quesadillas","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2124\/5806056907_a37a565827_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2885,"url":"https:\/\/cooking-outdoors.com\/grilled-chicken-and-vegetable-enchiladas\/","url_meta":{"origin":3298,"position":3},"title":"Grilled Chicken and Vegetable Enchiladas","author":"Gary House","date":"October 10, 2011","format":false,"excerpt":"Grilled Chicken and Vegetable Enchiladas Grilled chicken and vegetables enchiladas prepared on the grill adds a certain dimension to my outdoor cooking adventures that I find very appealing. The enchiladas that I normally purchase at our local Mexican restaurant frequented by my family, boils their chicken, wraps them in a\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Chicken and Vegetable Enchiladas","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2426\/5830087508_44a670c52a_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":23539,"url":"https:\/\/cooking-outdoors.com\/grilled-steak-roasted-vegetables-and-risotto-on-the-grill\/","url_meta":{"origin":3298,"position":4},"title":"Grilled Steak, Roasted Vegetables and Risotto on the Grill","author":"Gary House","date":"May 18, 2018","format":false,"excerpt":"Grilled Steak, Roasted Vegetables, and Risotto on the Grill video from December 2016. (I have no idea why I never shared this on the Cooking-Outdoors blog but I am correcting this oversite now.) One of the recipes I enjoyed immensely, from my visit to\u00a0\"Telefonica Gastro Park\" in Tijuana an outdoor\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Steak, Roasted Vegetables and Risotto on the Grill | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2018\/04\/Grilled-Steak-Roasted-Vegetables-and-Risotto-on-the-Grill.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":3663,"url":"https:\/\/cooking-outdoors.com\/grilled-tuscan-salmon-and-marinated-asparagus\/","url_meta":{"origin":3298,"position":5},"title":"Grilled Tuscan Salmon and Marinated Asparagus","author":"Gary House","date":"May 7, 2012","format":false,"excerpt":"Grilled Tuscan Salmon and Marinated Asparagus Grilled Salmon paired with marinated asparagus and rice make for a great late spring meal. This salmon recipe is the one I use for my grilling classes, it's a dry rub, though\u00a0the rub\u00a0can be a bit salty for some. The marinated asparagus is just\u2026","rel":"","context":"In "Fish to Shellfish"","block_context":{"text":"Fish to Shellfish","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/fish-shellfish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Tuscan Salmon and Marinated Asparagus","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/7069391353_9cac655e1c_z.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/7069391353_9cac655e1c_z.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/7069391353_9cac655e1c_z.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=3298"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/3298\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=3298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=3298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=3298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}