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Grill Your Garden
-
Fruits and Vegetables on the Grill
Grilling Your
Garden: Thirteen Tips For Perfect Grilled Fruits and
Vegetables by Cyd
For good nutrition to go along with that great outdoor flavor,
look no further than your own garden or green grocer. Grilling
is an ideal way to cook fruits and vegetables because there is
minimal loss of nutrients.
You don't need a green thumb to grill perfect produce - here
are a few helpful hints:
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1.
Start fresh
Choose fruits and vegetables that are ripe and ready to eat.
Under-ripe or overly mature produce won't work on the
grill.
Wash just before using For the freshest possible produce, it is
best to refrigerate fruits and vegetables unwashed. But be sure
to wash and pat dry before grilling.
2. Smaller is better
Cut fruits and vegetables into small bite-sized pieces. This
will help to reduce cooking time and ensure the proper level of
doneness.
3. Take their temperature
For the best results, bring fruits and vegetables to room
temperature before grilling.
4. Add a splash of oil
Brush fruits and vegetables (except corn)
lightly with oil, melted butter or your favorite marinade or
oil-based dressing for added flavor and to help prevent
sticking.
5. For the sweet tooth
Add brown sugar to melted butter, brush over fruits and season
with cinnamon or ginger while grilling. To prevent sugar from
burning, brush on close to end of grilling time.
6. It's hot on the grill
Allow the grill rack to get hot before adding your fruits and
vegetables. This will help seal in the natural juices without
drying it out.
7. Use medium coals
To avoid burning, grill fruits and vegetables above a lightly
dispersed bed of medium coals. Medium describes coals that glow
through a layer of gray ash. To test for medium heat, you
should be able to hold your hand over the grill for only four
to five seconds.
8. Think fruits and veggies first
Because they taste best served closest to room tIperature,
grill fruits and veggies before grilling meat. This will allow
time for the fruits and vegetables to cool so you can serve
them alongside hot meats.
9. Flawless corn on the cob
For perfect corn on the cob, immerse the ears of corn (still in
husk) in cold water for one to two hours prior to grilling.
Then grill -- it's not necessary to remove silks -- over direct
heat until husks are charred (about 15-20 minutes), turning
occasionally. The moisture in the corn turns to steam when
heated and cooks the corn without burning. Remember to wear
heavy rubber gloves when peeling off the hot husks and
silks.
For a more detailed description and recipes for Grilling Corn on the Cob
visit How to Grill
Corn on the Cob.
10. Foiled again!
For a steamed effect, wrap vegetables in foil before grilling.
Add a touch of butter, juices and herbs or your favorite
dressing or marinade and you've got a great side dish. Husked
and de-silked corn on the cob can be prepared this way.
Cid Bus has been an executive in the Hospitality Industry for
15 years. Also a graduate of the NY Restaurant school,and co
owner of a catering company. A competitive long distance trail
runner x-country skiier and dressage rider, they can be tracked
down at their bed and breakfast Fish Creek House in
Southwest Montana
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