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Grilling
Vegetables
So you’ve
got a balcony garden and some real-life, genuine vegetables have
grown on it. You’re proud, we know. Or perhaps you’ve
got a black thumb and the only way you’ll ever see a vegetable
in your home is to purchase it at a local market. Either way, one
incredibly tasty way to prepare your veggies is to grill them.
Some vegetables
can be grilled “as is” and some need a bit of preliminary
blanching in the kitchen. If you have the time, you can also put
a pot of water on the grill and pre-cook the veggies there. Some
of the vegetables which require blanching include artichokes, carrots,
fennel, leeks (large ones), potatoes.
Novice grillers
will probably want to start with onions, leeks or peppers. The more
experienced chef can move into eggplant, carrots, scallions, zucchini,
corn-on-the-cob, potatoes, artichokes, celery, cucumbers, fennel,
jicama, mushrooms, garlic, rhubarb and tomatoes (skewer if very
small). All of the above item can be brushed or dipped in olive
oil (or some other oil) so they don’t get charred, burned nor
lose much moisture content. (See our section on "Veggie
Cuts" for information and recommendations on how to slice
the vbeggies prior to cooking them.)
For the rounder
veggies such as eggplant, zucchini, cucumbers, potatoes, etc. you
want to cut them in half or quarters so that there’s still
some bulk to stop them from falling through the grilling surface.
Also with this kind of cutting you avoid the immediate disintegration
of a wafer thin slice.
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