Grilled Summer Vegetables

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Start to Finish: 30 mins

Grilled Summer Vegetables

Reviews (0)

Rate This!

Directions

  1. Before grilling, rinse, trim, cut up, and precook vegetables as directed in "Preparations and Timings for Grilled Vegetables (see below). To precook any one vegetable, in a saucepan bring a small amount of water to boiling; add desired vegetable and simmer, covered, for the time specified. Drain well.
  2. To grill, brush vegetables with olive oil, margarine, or butter before grilling to prevent sticking to grill rack. Cook vegetables on the grill rack directly over medium-hot coals until tender and slightly charred, turning occasionally. Use the following timings as a guide. (Actual timings will differ depending on thickness of vegetables, how hot the coals are, and how far the vegetables are form the coals.)

From the Test Kitchen

Preparation and Timings for Grilled Vegetables

Asparagus: Snap off and discard tough bases and stems. Precook 2 minutes, then tie asparagus in bundles of 3 or 4 spears with strips of cooked green onion tops. Grill bundles 3 to 5 minutes or until vegetables are of desired doneness. Small carrots: Cut off carrot tops; wash and peel. Precook 3 minutes. Grill 3 to 5 minutes. Small Carrots: Cut off carrot tops; wash and peel. Precook 3 minutes. Grill 3 to 5 minutes.

Eggplant: Cut off top and blossom ends. Cut crosswise into 3/4-inch-thick slices. Do not precook. Grill 6 to 8 minutes.

Fennel: Snip off feathery leaves. Cut off steams. Precook whole bulbs 8 minutes. Cut bulbs into 6 to 8 wedges and grill 8 to 10 minutes.

Sweet Peppers: Remove stems. Quarter peppers and remove seeds with membranes. Cut peppers into 1-inch-wide strips. Do not precook. Grill 8 to 10 minutes.

Leeks: Cut off green tops; trim bulb roots and remove 1 or 2 layers of white skin. Precook 6 to 10 minutes, then halve leeks lengthwise and grill 5 minutes or until tender.

New Potatoes: Halve potatoes. Precook 10 minutes or until almost tender. Grill 10 to 12 minutes.

Yellow squash (crockneck or straightneck) or zucchini: Wash; cut off ends. Cut each vegetable lengthwise into strips. Do not precook. Grill 6 to 8 minutes.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Grilled Summer Vegetables)

  • Per serving:
  • 195 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 34 mg sodium ,
  • 16 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close