|
Just
about any vegetable is perfect for
the grill. As a basic rule of thumb,
you should cut the vegetable into
consistently-sized pieces so they
have the same grilling time. Soak
the vegetables in cold water for about
30 minutes to keep them from drying
out, pat dry, brush lightly with oil
(I prefer olive oil) so they don’t
stick to the grill – and place
on the grill.
Here
are some antipasto recipe favorites:
Corn
on the cob: Pull back the husks
but don't remove. Cut off the end
of the silk and soak in cold water
for about 30 minutes. Dry and brush
with butter. Fold the husks back down
and tie or twist the ends. Place on
grill for about 5 to 7 minutes. Turn
to avoid burning.
Skewered
mushrooms: This is best with large,
fleshy mushrooms. Rinse off dirt and
pat dry. Brush with oil and grill
for 6-8 minutes., turning halfway
through. Take care not to leave on
the grill for too long.
If
you have smaller mushrooms, follow
the same process as above, except
do not skewer and instead use a grill
basket or topper.
Bell
peppers: Cut off the top, remove
stem and seeds and the white ribs.
Slice to size, rub with oil and grill
for 2-3 minutes each side or until
ready.
Chili
peppers: Brush with oil and grill
whole, 2-3 minutes each side or until
done.
Onions:
Remove skin and cut a large into
approximate ½ inch thick slices.
Brush lightly with oil and place grill
for 2-4 minutes per side, or until
done.
Zucchini:
Slice lengthwise into ½
inch slices. Brush with oil and grill
2-4 minutes per side, or until done.
Tomatoes:
Slice a large tomato into 1 inch slices.
Coat lightly with oil and grill each
side 2-4 minutes or until done. Another
method is to halve a tomato, coat
lightly with oil and place open face
down on the grill for 2-4 minutes.
|
