Meat, Share That Grill!

As I pointed out before, this is grilling time and many bachelors, and others of course, will be dragging out that charcoal grill, hibashi or monster smoker. It’s almost a male right of passage, isn’t it? But in addition to the brats, burgers and dogs, why not throw on some veggies?

Here, from the good folks at the Old Farmers Almanac, is a grilling guide for veggies.

Artichokes Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. 15–20 minutes per side, or until base is tender.
Asparagus Roll spears in olive oil and sprinkle with salt and pepper. 5–10 minutes; turn every few minutes until tender.
Corn Leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. 10–20 minutes; turn several times.
Eggplant Cut in half lengthwise or into circles about 1/4 inch thick. Brush with olive oil. 4–5 minutes per side.
Fennel Remove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.) 5–6 minutes per side.
Leeks Cut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.) 4–6 minutes per side.
Mushrooms Use large caps, such as Portobello. Brush with olive oil and slice after grilling. 8–10 minutes per side.
Onions Cut into 1/2-inch slices. Brush with olive oil and sprinkle with salt. 8–10 minutes per side.
Peppers Cut bell peppers in half lengthwise, remove seeds, and brush with olive oil. 6–10 minutes skin side down, then 3–4 minutes on the other side.
Summer Squash/Zucchini Cut into thirds or halves. Brush with olive oil and sprinkle with salt. 5–8 minutes per side.

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