_grilling Guide Vegetables Recipes
_GRILLING GUIDE: VEGETABLES
Number Of Ingredients 0
Steps:
- Cut:Artichoke, whole Approximate Grilling Time: Steam 20 to 25 minutes cut in half and grill 8 to 10 minutes Direct MediumAsparagus Approximate Grilling Time: 6 to 8 minutes Direct MediumBeet Approximate Grilling Time: 1 to 1 1/2 hours Indirect MediumBell pepper, whole Approximate Grilling Time: 10 to 12 minutes Direct MediumBell pepper, halved or quartered Approximate Grilling Time: 6 to 8 minutes Direct MediumCabbage, whole Approximate Grilling Time: 2 to 2 1/2 hours Indirect MediumChile Approximate Grilling Time: 7 to 9 minutes Direct MediumCorn, husked Approximate Grilling Time: 10 to 12 minutes Direct MediumCorn, in husk Approximate Grilling Time: 25 to 30 minutes Direct MediumEggplant, 1/2-inch slices Approximate Grilling Time: 8 to 10 minutes Direct MediumEggplant, halved Approximate Grilling Time: 12 to 15 minutes Direct MediumFennel, 1/4-inch slices Approximate Grilling Time: 10 to 12 minutes Direct MediumGarlic, whole Approximate Grilling Time: 45 to 60 minutes Indirect MediumGreen bean, whole Approximate Grilling Time: 8 to 10 minutes Direct MediumGreen onion, whole Approximate Grilling Time: 3 to 4 minutes Direct MediumLeek Approximate Grilling Time: 14 to 16 minutes Direct MediumMushroom: shitake or button Approximate Grilling Time: 8 to 10 minutes Direct MediumMushroom: portabello Approximate Grilling Time: 12 to 15 minutes Direct MediumOnion, whole (leave paper leaves on-do not peel) Approximate Grilling Time: 45 to 50 minutes Indirect MediumOnion, halved Approximate Grilling Time: 35 to 40 minutes Indirect MediumOnion, 1/2-inch slices Approximate Grilling Time: 8 to 12 minutes Direct MediumPotato, whole Approximate Grilling Time: 45 to 60 minutes Indirect MediumPotato, 1/2-inch slices Approximate Grilling Time: 14 to 16 minutes Direct MediumPotato: new, halved Approximate Grilling Time: 20 to 25 minutes Direct MediumPumpkin, 3 pounds Approximate Grilling Time: 1 1/2 to 2 hours Indirect MediumSquash: acorn, 1 pound Approximate Grilling Time: 40 to 45 minutes Indirect MediumSquash: buttercup or butternut, 2 pounds Approximate Grilling Time: 50 to 55 minutes Indirect MediumSquash: pattypan Approximate Grilling Time: 10 to 12 minutes Direct MediumSquash: spaghetti, 3 pounds Approximate Grilling Time: 1 1/4 to 1 1/2 minutes Indirect MediumSquash: yellow, 1/2-inch slices Approximate Grilling Time: 6 to 8 minutes Direct MediumSquash: yellow, halved Approximate Grilling Time: 6 to 10 minutes Direct MediumSweet potato, whole Approximate Grilling Time: 50 to 60 minutes Indirect MediumSweet potato, 1/4-inch slices Approximate Grilling Time: 8 to 10 minutes Direct MediumTomatillo Approximate Grilling Time: 6 to 8 minutes Direct MediumTomato: cherry, whole Approximate Grilling Time: 2 to 4 minutes Direct MediumTomato: garden, 1/2-inch slices Approximate Grilling Time: 2 to 4 minutes Direct MediumTomato: garden, halved Approximate Grilling Time: 6 to 8 minutes Direct MediumTomato: plum, halved Approximate Grilling Time: 6 to 8 minutes Direct MediumTomato: plum, halved Approximate Grilling Time: 8 to 10 minutes Direct MediumZucchini, 1/2-inch slices Approximate Grilling Time: 6 to 8 minutes Direct MediumZucchini, halved Approximate Grilling Time: 6 to 10 minutes Direct MediumFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
GRILLED VEGETABLES
Provided by Trish Hall
Categories quick, side dish
Time 13m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
- Put all the vegetables in a bowl. Pour oil on top and toss.
- To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
- Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
- When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 37 grams, Carbohydrate 59 grams, Fat 49 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 193 milligrams, Sugar 19 grams
GRILLED VEGETABLES
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly dish is perfect to serve at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.
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