How to grill vegetables on the stove

How to grill vegetables on the stove

Grilled vegetables are uniquely delicious. They have a light smoky flavor, crispy skins, and delicate taste. The dry intense heat of the grill seals the outside skin of the vegetables while leaving the inside fleshy part moist and tender. Vegetables can be cooked easily on the grill over a medium-hot temperature without too much preparation. If you would like to know how to cook vegetables on the grill, here are some simple guidelines to follow.

Since grilling makes vegetable skins crispy and delicious, they should not be peeled or parboiled before grilling. Parboiling will create a loss of flavor and make the vegetables mushy after they are grilled. The only exception to this rule is artichoke. Vegetables are usually halved or sliced for grilling to facilitate quicker cooking. Brush vegetable skins and flesh with oil before grilling. This prevents drying and encourages a brown color.

Place them over hot coals to sear their skins and then move them to the sides of the grill while the main course is being cooked. Most vegetables require 15 to 20 minutes on a covered grill and 5 to 10 minutes longer on an open grill. If the vegetables feel soft on the inside when they are poked with a skewer, they are cooked. Use a hinged grill for vegetables such as tomatoes, which tend to fall apart. Vegetables can also be grilled by slicing them thickly and covering them with an inverted colander.

Vegetables can be wrapped in aluminum foil before placing them on the grill. This method steams the vegetables and traps their natural moisture inside. After washing and slicing the vegetables, place them on heavy aluminum foil and seal them. Cook the foil-wrapped vegetables on the grill for approximately 10 to 15 minutes.

Corn is one of the most frequently grilled vegetables. To grill corn, unpeel the husks and silk. Remove the silk and wrap the husks around the corn. Soak in water for approximately 30 minutes. Squeeze out the excess water. Place the ears of corn on the grill rack and cook for 15-30 minutes or until tender. You can also keep the husks and silks on the corn and roast for about 30 minutes. Turn the ears of corn a few times to ensure that the kernels are evenly cooked.

Potatoes can be grilled to a golden brown color with a white fluffy inside. Red, new and boiling potatoes are the best selections for grilling. Potatoes can be grilled whole but if they are large, they should be sliced to reduce the cooking time. Always coat the potatoes with oil, prick the skin with a fork and grill covered. Turn the potatoes every 10 minutes until they are cooked.

Onions, leeks, scallions, and red peppers are usually brushed with oil and placed over a low to medium charcoal fire. Onions can be quartered and threaded onto skewers to prevent them from falling apart. These vegetables require a short grilling time of approximately 3-5 minutes. Since they cook quickly, care should be taken not to burn them.

Carrots are usually crisp on the outside and fluffy on the inside when grilled. It is best to grill medium-sized carrots. Break off the green tops, scrub with water and dry. Do not peel the carrots. Brush them thoroughly with oil and grill the carrots whole, turning periodically until they are tender. This should take approximately 20-30 minutes.

Tomatoes can be sliced and grilled on low heat for 6-9 minutes. Use skewers for cherry tomatoes. Grilling enhances the sweet flavor of tomatoes especially those that are not vine-ripened.

Eggplant, squash, turnips, sweet potatoes, and mushrooms, are some of the other vegetables that are great for the grill. These vegetables should be sliced in rounds, brushed lightly with oil, and grilled for about 4-7 minutes per slice over medium heat. Shitake mushrooms are the best kind of mushrooms to use for grilling. Dried mushrooms should be soaked in water for about 35 minutes before grilling. Cook the mushrooms over medium heat for 8-10 minutes until they are golden brown.

Vegetables are easy to fit around the main item on the grill. They do not require a lot of preparation and they add a colorful, nutritious touch to the campfire grill or the backyard barbecue.


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