Grilling Vegetables — On The Grill!

There’s not a lot of “press” about grilling vegetables like there is all kinds of stuff (most of it ridiculously superfluous regurgitation or not at all about actual “grilling”) about grilling meats but grilling vegetables is one of the few ways of cooking vegetables that keeps them full of flavor, crispy and hot.  While most of us dump vegetables into a microwavable bowl to heat or simmer on a cook top it is a lot less common to hear of anyone taking advantage of the intense grilling heat for veggies.

Steaming, boiling, or “nuke”ing vegetables usually leaves them soggy and wet.  Grilling vegetables is like keeping the crispy-ness of a raw veggie but still hot and full of flavor.  For smaller sized foods there are vegetable pans that have lots to slits or holes in them and larger foods can go right on the grill.  The only other way I know to cook vegetables and keep them food crispy, hot and full-flavored is in extremely hot oil stirred fast while insanely hot.

Vegetables can be cooked on the grates of an infrared gas grill because pressurized infrared burners will put a thousand degrees at the cooking surface.  However, in this article I just read:

the author suggests using the charcoal barbecue at high meat-searing temperatures for red meat and then grill vegetables before allowing the red charcoal to cool.   Infrared grilling and wide-open-vent-charcoal grilling are some of the hottest ways of cooking.  Most gas cooking appliances are really broilers that do not get hot enough to be grills and do not add any flavor so cannot be really called barbecues or smokers.  Smoking can be useful but takes only certain types of foods that will not get all wet and soggy.

Whether using an infrared gas grill or a very hot charcoal grill, the heat for grilling vegetables is best very hot, very direct and fast.  We grill fast with intense heat so veggies get hot and stay crispy whereas cooking too long can make the food soggy.  The article above is not bad with descriptions for peans, green beans, corn and asparagus (which can get disgustingly soggy and squishy when boiled or cooked slowly).



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