Grilling Season is Here!

 
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We’re ready to redefine the traditional cookout by moving veggies to the main course and giving them more of that flame-broiled love.

Because really, just about any and every piece of produce can be grilled, all it takes is a little know how and imagination. So to help you get over the hurdle of the how-to, we’ve created a guide for getting the most out of your summer grilling experience the plant-based way.

Embrace The Unexpected & Up the Steaks

This summer, use your grill as an opportunity to push past the typical kebabs, pepper & onions, or grilled summer squash and try something new. Whole portobello mushrooms will rival any burger and thick slices of cauliflower, broccoli, eggplant and cabbage make for a hearty meal when drizzled with a sauce like schug, salsa, pesto, chimichurri or a vinaigrette and accompanied by your favorite sides.


4 Steps To Perfectly Grilled Veggies

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Decide on the size of your cut, remembering that the smaller your pieces are, the faster they will cook.
Size will also affect how much caramelized and smokey flavor they will pick up. If your pieces are very small, consider putting them on a skewer or in a grill basket to prevent them from falling through the grate.

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To prep your produce right, you really only need to brush veggies lightly with oil to lessen the chances of them sticking to the grill.
A simple sprinkle of salt & pepper and you are usually good to go for any recipe, but don’t be afraid to experiment with other seasoning blends or different marinades.

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Be sure to watch your heat.
Unless otherwise specified in a recipe, a medium temperature is your safest bet - which is equal to about 350°F. Hotter than that and your vegetables might char quicker but not be cooked evenly through, less than that and your cooking time will extend.

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Generally speaking, since most vegetables can be eaten raw, grilled veggies can basically be cooked to your liking.
You get to decide whether you want to retain a little crunch or cook until soft. Just keep an eye on them and poke with a fork from time to time until you they meet your desired consistency. Tender vegetables (like asparagus for example) will take less time, while those that are more dense (like potatoes) will require more. That said, we’ve provided some approximate cooking times below:


Artichokes
Steam for 20 minutes, then grill for 5 - 10 minutes

Asparagus spears
3- 4 minutes

Beets - sliced
8 - 10 minutes per side

Broccoli & Cauliflower steaks
5 - 7 minutes per side

Brussels Sprouts - skewered
10 minutes (turning frequently)

Cabbage wedges
4 - 8 minutes per side

Carrots - whole
5 - 7 min (turning frequently)

Corn in the husk
15 - 20 minutes (turning every 5 minutes)

Eggplant planks
3 - 4 minutes per side

Onions
10 minutes per side

Peppers
4 minutes per side

Portobello Mushrooms - whole
3 - 4 minutes per side

Romaine Lettuce
1 - 2 minutes per side

Summer Squash planks
3 - 5 minutes per side

Sweet potato wedges
5 minutes per side

Tomatoes
10 - 15 minutes or until bursting

Skewered vegetables, Chopped vegetables in a grill basket, or Foil wrapped vegetables
10 - 15 minutes (turning frequently)


Need some more inspiration?

Be sure to check out this week’s Harvest Ideas posting this Saturday. It’ll feature delicious grilled recipes using the contents of this week’s mini harvest. Or try the Grilled Artichokes With Roasted Tomato Butter from last week - they were amazing.

 
Laura DeVitoComment