Since we have a “primitive” kitchen at the moment, we invested in a propane gas grill. Two advantages – it is a great cooking surface and it is outside. The outside part keeps the heat out of the house; something to consider in this climate!
A few years ago we grilled a lot. Part of it was because of the heat in Palm Springs and part of it was because I banned meat from the kitchen. There is something about the smell, the blood and the mess. . . But meat was not the only thing we grilled. We regularly grilled onions, corn, eggplant and a variety of other veggies.
When we moved to Prescott and David became vegan we decided not to buy a replacement for the one we left in Palm Springs. He didn’t think it was worth the money if he wasn’t going to be eating meat. I knew I missed grilled vegetables, but until we got this new grill I didn’t realize how much!
We have been haunting the Farmers Markets. Two or three days a week we come home with a bag of fresh fruit and veggies.. Over the last two weeks we have grilled corn, potatoes, onions, eggplant, summer squash, cauliflower, beets, carrots and tomatoes. We have been going through lots of foil sheets !
Grilling veggies is really easy to do and really tasty! One of those fun things to experiment with.
Here is how we do it:
- Wash the vegetables and trim if necessary. Remember for potatoes, whole beets and other large veggies to poke a couple of holes in the surface
- Layout several pieces (4-6) of foil on the counter
- Drizzle a little olive oil on the middle part of the foil and salt it lightly
- Add herbs to taste; examples include:
- Garlic for eggplant
- Rosemary for carrots
- Tarragon for squash
- Place veggies evenly in the middle of the foil
- Use your hand a sprinkle a little water on top of the veggies
- Wrap tightly in little packets (if the foil breaks just add a second sheet
- Place on the grill and when the veggies are about 1/2 done turn them over and continue cooking
- Cooking times will vary but for most veggies about minutes is perfect; for onions, potatoes and whole beets it is closer to 50 minutes.
Summer is a great time to experiment and find your favorite grilling veggies. Don’t forget to try out different herbs they have a way of making a “plain” veggie a whole new taste treat.