The next time you grill, don’t leave the vegetables behind. Yes, vegetables are grillable! What exactly makes them taste so good? The juices stay concentrated in the middle, while the outside becomes seared with smoky flavor. So why heat up the kitchen when you can do it all outdoors?
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To keep vegetables from drying out and sticking to the grill, marinate or simply brush with a little olive oil before cooking. Start vegetables over medium-hot coals to sear their skins (turn every 1 to 2 minutes), then remove them to the side of the rack (over indirect heat) to finish cooking.
Use this chart as a general guide. The easiest way to tell if they’re cooked is to poke them with a skewer. If it goes in easily, the vegetables are done.
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