Basic Grilled Vegetables
Ingredients
- vegetables of your choice
- Kowalski's Extra Virgin Olive Oil, as needed
- freshly ground kosher salt and Kowalski's Black Peppercorns, to taste
Directions
- Cut vegetables evenly, preparing them as directed below.
Asparagus: Trim woody ends where the stem naturally breaks.
Bell Pepper: Remove seeds, membranes and stems; cut into 1" strips.
Carrots: Do not peel; halve or quarter lengthwise if very thick. Blanch in boiling water for 3-4 min.
Corn on the Cob: Remove silks and husks, except for layer touching kernels; soak in water for 1 hr.
Eggplant: Trim ends; cut crosswise into ½" planks.
Green Onions: Trim ends, but leave onions whole.
Onions: Trim ends and peel; cut into ¼" slices.
Portobella Mushrooms: Clean out most of the gills with the tip of a spoon.
Potatoes or Sweet Potatoes: Pierce with a fork and microwave for 5 min.; cut into ¾" wedges.
Yellow Squash or Zucchini: Trim ends; cut lengthwise into ¼" planks. - Preheat grill to medium heat; clean grill grates.
- Completely but lightly coat veggies with oil; season to taste with salt and pepper.
- Cover and grill veggies as directed below, turning several times, until browned and tender when pierced with a fork.
Asparagus: 4-6 min.
Bell Pepper: 6-8 min.
Carrots: 10-12 min.
Corn on the Cob: 8-10 min.
Eggplant: 6-10 min.
Green Onions: 6-8 min.
Onions: 4-6 min.
Portobella Mushrooms: 6-8 min., gill-side down first.
Potatoes or Sweet Potatoes: 10-12 min.
Yellow Squash or Zucchini: 3-4 min.
