Barbecue Tips – Grilling Tips

I have had a number of people ask me about grilling vegetables. I have to admit I’m not a fan of vegetables. They would be slapping me in the head saying “Coulda had a V8″.

However, when I first grilled vegetables on the grill, I was pleasantly surprised. Try this recipe. But understand, colorful is not a requirement. You can do the same thing with carrots and potatoes and such.

Choose colorful ripe garden-fresh vegetables, like summer squash, eggplants, onions and different colored bell peppers. Cut eggplant, onions and squash on the bias into about 1/2″ thick slices. Cut peppers into 2 to 3″ strips or big scallops. About an hour or so before grilling, combine vegetables with any good olive oil-based vinaigrette or use balsamic vinegar and olive oil with added minced garlic or garlic powder, basil, pepper and salt.

Before putting these on the grill, drain vegetables well and grill on fine mesh BBQ grid. I have purchased some cookware with perforated holes and this works real well. Grill as slowly as possible until tender when pierced, turning several times and moving vegetables around with a fork so that they cook evenly. A little charring on the edges doesn’t hurt them.

I don’t know. I won’t eat this but this was recommended to me so, I thought, some of you may like it.

5 plum tomatoes, quartered and seeded
1 ½ lbs Japanese eggplant, trimmed and halved lengthwise
1 large red onion, cut into 1/2-inch-thick slices
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 Tbsp. extra virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground black pepper
Cooking spray
3 Tbsp. chopped fresh flat-leaf parsley
2 garlic cloves, minced
¼ cup (1oz) shaved Parmigiano-Reggiano cheese

Preheat grill.
Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper.

Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray. Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.

Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper. Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray.

Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.