Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, May 26, 1993 TAG: 9310070394
SECTION: EXTRA PAGE: 1 EDITION: METRO
SOURCE: ALMENA HUGHES STAFF WRITER|
DATELINE: LENGTH: Medium
When grilling vegetables, remember that while the coals heat and flavor them, they're actually cooked by steam. Get the grill hot before you begin, and brush it lightly with oil to prevent vegetables from sticking.
If using a charcoal grill, wait until all flames have died away and the coals are burning evenly. If using gas, preheat the grill for about five minutes on high heat before cooking.
Marinating the vegetables for a while before grilling enhances their flavor. To keep them from drying or crisping too much, brush them often and generously with oil or marinade sauce while grilling. Try commercial mixtures, including Italian dressing, sweet and sour sauce, barbecue sauce or picante sauce. Or make your own fresh concoctions.
Vegetables only need a few minutes over the flames - about two to three minutes per side for dense ones such as onions or potatoes; about one to two minutes per side for others.
As they come off the grill, place the vegetables into a covered tray or bowl so their own steam finishes cooking them. This gives them a rich roasted flavor and preserves their texture.
Take advantage of the season's bountiful fresh vegetables to try new combinations, textures and flavors. Follow the basic rules, but let imagination be your only boundary.
\ See the microfilm for the following recipes:\ Basic Grilled Vegetables
From Vegetarian Gourmet magazine
\ Veggie Packets
From ``Lean and Luscious,'' Bobbie Hinman
\ Bean and Rice Burgers
From ``Lean and Luscious,'' Bobbie Hinman
by CNB