What does grilling bring to mind? Brats, burgers, or steak? Chicken or shrimp? But most vegetables are good for grilling, too.
For omnivores, grilled vegetables can be the focal point of the meal, an accompaniment, or both. Diced, leftover grilled vegetables make a delectable filling for quesadillas, combined with melting cheeses such as Monterey Jack, mozzarella, or goat cheese; they’re also wonderful as a summertime pasta condiment, tossed with a little olive oil and grating cheese.
The only hard-and-fast rules for grilling vegetables are:
• Grill over a medium to low fire – if it’s too hot, they’ll burn. It’s a good idea to have a cool zone to move them to in case of flareups or if they need to be rotated.
• Brush very lightly with oil or butter. They need a little so as not to burn, but don’t use too much, or they’ll be greasy,
• Pre-cook – completely or partially – dense-texture vegetables such as potatoes, carrots or other root vegetables.
VEGETABLE GRILLING GUIDE
Artichokes — Trim the artichokes and boil them until just barely tender in salted and acidulated water (add white vinegar or lemon juice, about 1/4 cup per quart of water). Remove the hairy ‘choke in the middle with a spoon or melon baller. Cut the artichoke in half lengthwise; brush with oil, sprinkle with salt, and grill, cut side down, until lightly browned.
Asparagus — Brush spears with oil and lightly salt them. Thick spears are best to grill individually; if the spears are medium to thin, make “rafts” by lining up four or more spears and piercing them together with a bamboo skewer just below the tips and another 1-2 inches from their bottoms. Either way, keep the tips away from the hottest part of the fire. Grill just until crisp/tender.
Avocados — grilled avocado might seem strange, but once you’ve tried it, you’ll understand its appeal. Grilling intensifies avocados’ mild flavor and the warmth makes its texture even more unctuous. Cut avocados in half lengthwise and remove the pits.
Sprinkle with salt and brush lightly with oil. Grill, cut side down, just until the flesh is warmed through and grill marks appear on the cut surface. Uses are the same as raw avocados.
Corn on the cob — Corn can be grilled in two ways: Peel back the husks, remove the silks, and pull the husks back over the corn before placing it on the fire, or leave the husks pulled back (tied with a strip of the husk and left in place to serve as a convenient “handle.” Brush the corn with butter or oil and place it directly on the fire, with the husks off the heat. Turn frequently until the corn is lightly browned.
Eggplant — Cut into slices or planks, depending on the type of eggplant used. The pieces should be at least ½-inch thick. Surfaces that will be placed on the grill should be peeled; otherwise, peeling is optional. Lightly score surfaces that will be placed on the grill. Brush the eggplant with oil and salt and grill until completely tender. (In the Middle East, a whole unpeeled eggplant is oiled, placed on the fire and grilled, with frequent turns, until the outside is blackened and the inside is fully cooked and soft. The eggplant is then cut in half and the flesh scooped out to use in dips and as a purée.)
Leeks — Trim off root ends and tops so that about 3 inches of green remains. Slice in half lengthwise, then brush with oil, sprinkle
