Homespun

July 5, 2000




Giving your Veggies the Third Degree!


The barbecue grill can be used for more than the main course. Grilled vegetables add color, variety and flavor to your summer cook-out, not to mention they are also super healthy. Grilling vegetables is easy to do and convenient to carry to picnics for something different: they go well with steak, chicken, fish or burgers. Choose a variety of vegetables to grill, taking advantage of what might be currently growing. Summer vegetables are high in vitamins (C, A, E, B-6 and riboflavin) and minerals (iron, magnesium, zinc and phosphorus), depending on the vegetable. Grilled vegetables also add fiber to your diet.

Try grilling some of these vegetables at your next cook-out:

  • Bell pepper (red, yellow or green): Place whole peppers on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 8 to 10 minutes or until done, turning frequently. Omit basting.

  • Cabbage: Core cabbage, and cut into 8 wedges; brush with marinade. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 8 to 10 minutes, turning once and basting occasionally.

  • Carrots: Scrub (do not scrape) and trim ends from one bunch of carrots. Arrange on lightly-oiled heavy-duty aluminum foil; brush with marinade or add 2 tablespoons water, and seal. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) 30 minutes, turning once.

  • Corn: Turn back husks, and remove corn silks. Lay husks back in position, and soak corn in cold water 20 minutes. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 45 minutes, turning frequently. Omit basting.

  • Mushrooms: Trim off stem ends. Grill large mushrooms whole; thread small once on metal skewers. Place on grill rack, and grill, uncovered, over medium coals (300° to 350°) for 9 minutes or until done, turning frequently and basting occasionally.

  • Onions: Remove outside leaves of medium to large onions; brush with marinade. Wrap individually in heavy-duty aluminum foil. Place in grill rack, and grill, uncovered, over medium coals (300° to 350°) for 45 minutes or until tender when squeezed with an oven mit; turn frequently. Or cut onion into 1-inch-thick slices; brush with marinade. Grill 15 to 20 minutes.

  • Potatoes: Scrub and dry thoroughly. Wrap individually in heavy-duty aluminum foil. Grill over medium coals (300° to 350°) for 50 minutes or until tender when squeezed with an oven mitt; turn after 30 minutes. Omit basting.

  • Summer Squash: Trim off stem ends of medium zucchini or yellow squash. Cut in half lengthwise. Place in a shallow dish; pour marinade over squash, and refrigerate 30 minutes, turning once. Remove from marinade; place on grill rack. Grill, uncovered, over medium-hot coals (350° to 400°) for 10 to 15 minutes, turning frequently and basting occasionally.

  • Tomatoes: Cut firm, ripe tomatoes in half, and brush with marinade. Wrap loosely in heavy-duty aluminum foil; place tomato halves on grill rack. Grill over medium-hot coals (350° to 400°) for 8 to 12 minutes.

The following marinade can be used for about two pounds of vegetables. cover the vegetables in the marinade and place in he refrigerator for up to two hours then remove the vegetables before grilling. Save the extra marinade to brush the vegetables with while grilling. Grill the vegetables about 6 inches away from the coals until tender. If you want to take the vegetables to a picnic or barbecue, put the mixture and vegetables into a large zip-lock bag and carry with you. Remember to keep it cold until ready to grill. Enjoy!

GRILLED VEGETABLE MARINADE

½ cup olive oil
¼ cup balsamic or red wine vinegar (You can also use lemon juice.)
1 tablespoon finely minced garlic (or use garlic press)
1 teaspoon sugar
2 teaspoons fresh oregano or ½ teaspoon dried oregano
4 tablespoons chopped fresh parsley
Salt, pepper, and paprika to taste.

This page created by Margie Yarnell, Extension Secretary.

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