Grilling Vegetables A To Z

INGREDIENTS

INSTRUCTIONS

Artichokes: Fill a large pot with enough water to cover. Bring to a
boil; add juice of 1 lemon. Add artichokes and boil until leaves pull
away easily. (Be careful not to boil artichokes to the point where
bottoms become mushy.) Remove artichokes; cool. Pull off tough outer
leaves and discard. Scoop out fuzzy choke in center. Marinate up to 8
hrs or brush with marinade before grilling.  Asparagus: Blanch until
bright green, about 2 min. Marinate up to 3  hrs or baste with marinade
before grilling.  Beets: Boil in skins until you can pierce them with a
paring knife.  Drain and cool. Peel, slice 1/4" thick and marinate up
to 8 hrs or  baste with marinade before grilling.  Bell Peppers: Slice
in half lengthwise; remove core and seeds. Place  skin side down on
grill over high heat. When skin has buckled and  charred, remove from
grill. Let cool (toss in the freezer to speed  the process), peel and
slice.  Broccoli: Blanch until bright green, about 5 min. Marinade up
to 3  hrs or baste with marinade before grilling.  Carrots: Peel and
slice carrots into chunks. Blanch until soft, about  4 min. Marinate up
to 8 hrs or baste with marinade before grilling.  Cherry Tomatoes:
Thread onto skewers, brush with marinade, sprinkle  with fresh herbs,
if desired, and grill over hot coals, turning often  to prevent
burning, until soft and lightly charred.  Corn on the cob: Peel husk
down but don't remove. Spread corn with  unsalted butter or corn oil,
fresh herbs and salt to taste. Replace  husk, then wrap lightly in
foil. Grill over very hot coals, 20 - 30  min, turning often.
Eggplant: Cut off ends. Without peeling, slice into 1/4" thick rounds.
Brush with marinade; grill over high heat, brushing frequently, until
light brown. Turn and grill other side.  Garlic: Wrap at least six
garlic cloves in a single piece of foil.  Place over high heat, turning
often until garlic is soft and  spreadable, about  Leeks: Use only
white part and about 2" of the green. Blanch until  layers are just
pliable enough to separate, but not mushy, about 3  min. Marinate up to
3 hrs or baste with marinade before grilling.  Mushrooms: Marinate
without blanching, 3 - 8 hrs.  Onions: Peel and blanch until layers are
just pliable enough to  separate, about 3 min. Marinate up to 3 hrs or
baste with marinade  before grilling.  Potatoes: Use small boiling
potatoes. Boil until you can pierce with a  knife, 5 - 7 min. Marinate
for up to 8 hrs or baste with marinade  before grilling.  Snow Peas:
Marinate without blanching for up to 3 hrs. Grill briefly  ~ just 1 or
2 min.  Tofu: Make sure to use extra-firm tofu. Marinate for up to 8
hrs. The  longer you marinate tofu, the more flavor it will absorb.
Zucchini: Slice into rounds; blanch about 2 min. Marinate for up to 3
hrs or baste with marinade before grilling.  Recipe by: Vegetarian
Times Booklet Posted to Digest eat-lf.v097.n083  by Reggie Dwork
<reggie@reggie.com> on Mar 27, 1997

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