| Grilling
season is underway. In most people's minds grilling means slabs of red
meat. But you can cook an entire meal on your backyard grill. For
variety and good health, lighten up your menu by placing vegetables and
fruits over the coals alongside or in place of your burgers and steaks.
A
skewer of hot, juicy, flavourful grilled vegetables or a fresh fruit
kebob will be welcome at any backyard barbecue.
Once
you grill vegetables, the ease and unmistakable, fresh-fired flavor
will prompt you to do it again and again. The simplest preparation is
to place vegetables in a grilling tray over a hot fire, brushing with
olive oil to prevent sticking and turning until tender. For better
results, here are a few pointers:
Marinate
the vegetables for a few minutes or half hour in a combination of a
little olive oil and balsamic vinegar in equal parts or to your taste.
Add crushed garlic, dry basil, oregano, marjoram, coriander, rosemary
and black pepper or other herbs of your choice.
After
draining the vegetables, use the marinade to baste the vegetables on
the grill, turning often, for 10 to 15 minutes or until tender.
Most
vegetables can be sliced or sectioned for grilling, but a few thicker
ones should be parboiled first. Boil potatoes and sweet potatoes for 15
to 20 minutes, drain, cut and marinate.
Small
vegetables or bite-sized portions of larger ones are best placed on
skewers or put in a grilling tray. On skewers try threading an
assortment of small mushrooms, red onions, eggplant slices, green
pepper pieces and cherry tomatoes.
Prepare
the cooking surface by lightly spraying with cooking oil. Raise it four
to six inches above the hot coals or gas flame.
Corn
on the cob grills quicker if the silk and husk are removed. Turn
frequently and grill for 8 to 12 minutes.
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Basic Vegetable Grilling Tips