Grilling Vegetables
Dan Moore
Deli Manager

Now that grilling season is in full swing, and you’ve had your fill of the usual burgers and brats, it’s time to add a little variety to your next cookout. I suggest making the leap to grilled veggies. Grilling vegetables sears the outside and allows the insides to steam themselves, adding a delicious smoky flavor you don’t get by steaming alone. Because a typical grill is about 550º, the veggies cook faster and you don’t get the bland, mushy texture of boiled vegetables.

Just about any vegetable can be grilled, however some do take longer than others. Fast-grilling vegetables include asparagus, broccoli, baby carrots, eggplant, okra, onion slices, pepper chunks, strips of summer squash, and tomato wedges. Each of these can be cooked to perfection in as little as 3-5 minutes. Slower cooking ones include beets, winter squash, potatoes and sweet potatoes. These can take up to 45 minutes. Each vegetable should be thoroughly washed and chopped evenly, in smaller slices. Here are some simple guidelines:

Asparagus
Holding the stem in the middle, simply snap off the tough, woody end. Soak it in water for 30 minutes to an hour and pat dry, then brush with olive oil. Place on grill, turning every minute until the tips begin to brown. I add flavor by mixing some sesame oil in with the olive oil and sprinkling toasted sesame seeds on the finished product.

Bell Peppers
Cut through the middle of the pepper top to bottom. Remove the stems, seeds, and ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Corn on the Cob
Carefully peel back the husk, cut off the tip, and remove the silk. Then, lightly brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes, turning every few minutes to avoid burning them. You can also soak them in water with husks on before grilling. When they have been soaked for a good long while, grill them in their husks for a delicious steamed cob. This method takes about 20-30 minutes.

Eggplant
Slice into discs about 3/4 of an inch thick, brush with oil, and grill 8 to 10 minutes.

Mushrooms
Rinse off dirt and pat dry. Brush with oil and grill 4-5 minutes for small mushrooms, 6-8 minutes for larger ones like portabellas. Use a grill basket or skewers for the smaller mushrooms.

Onions
Remove skin and cut horizontally about 1/2 inch thick. Brush with oil and grill 3-4 minutes.

Potatoes
Wash thoroughly and dry. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and Summer Squash
Slice to 1/2 an inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilled in halves.

Preparing Your Grill
Preparing your grill for vegetables is also very important. There are really only two basic steps. First, make sure your grill is clean. Second, rub the grate with a little olive oil and a paper towel—use a set of long tongs, you don’t want to burn yourself! These simple steps will prevent the veggies from sticking and turning your well-planned meal into a mess.
When the coals have turned completely gray—without a hint of red—place the vegetables on the grill. Vegetables contain a fair amount of natural sugars, which will burn if your fire is too hot.

Create a hot spot on the grill by shoving your coals off to one side of the grill and a cool spot where there aren’t any coals. This enables you to sear the vegetables and then move them off the direct heat.

Grilled Beet and Onion Salad
Now that we’ve covered the basics, it’s time for my grilled veggie recipe of the month.
Here’s what you’ll need:
4 medium red beets with the leafy tops, conveniently available (and on sale) in our produce department from local farmer Harmony Valley. Look for some that are about 2-1/2 inches in diameter.
Extra virgin olive oil
For the dressing:
1 medium orange
1/3 cup extra virgin olive oil
2 TB red wine vinegar
1 tsp minced fresh basil
1 tsp minced garlic
1/2 tsp each salt and black pepper
1 large red onion, cut into four 1/4-inch slices
2 hearts of romaine lettuce

Trim the leafy tops off the beets, leaving about 1/2 inch attached, and leaving the root ends. Reserve the tops. Scrub the beets under cold water, then brush lightly with olive oil. Grill these over indirect medium heat until you can easily pierce them with a knife, about 1 to 1 1/4 hour, turning halfway through. Remove these from the grill and allow to cool until you can safely handle them. Once cooled, trim off the root end and gently rub the beet to remove the skin.

To make the dressing, begin by zesting the orange so you have about 1 TB of zest. Reserve the zest. Remove the rest of the skin and pith from the orange and separate the orange into sections over your salad bowl, allowing any juice to fall into the bowl. Add the reserved zest, olive oil, vinegar, basil, and garlic to the bowl and mix, adding salt and pepper to taste. Now to prepare the onion. Lightly brush the slices with a bit of the dressing and grill over medium heat about 10-12 minutes, or until tender. Allow these to cool slightly and then separate into rings.

Rinse the reserved leafy tops of the beets under cold water. Select the smallest, most tender leaves and place them in a large bowl with the romaine hearts. Add half of the dressing and toss. Divide the lettuce mixture among four salad plates. Top with the beets and the onion rings and drizzle on the remaining dressing. Serve warm or at room temperature.
I guarantee this will impress your friends. Happy Grilling!