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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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