Kristen's Recipes


Title:   Grilling Fresh Vegetables
Category:   Side Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegetarian Barbecue
Directions:   Artichokes- Cut off top spikes, trim stem and outer leaves. Cook in boiling water until tender- 25 to 40 minutes. Cut in half lengthwise to grill. Grill 6 to 8 minutes.

Beets- Best cooked whole at a slow-roast temperature. Grill 35 to 45 minutes.

Bell Peppers- Core, remove seeds and membranes; cut in half or grill peppers whole. Grill 8 to 10 minutes or 15 to 20 minutes if whole.

Broccoli- Peel tough stalks and cut in half; cut into medium-size florets; blanch for 2 to 3 minutes (optional). Grill 5 to 8 minutes.

Carrots- Blanch carrots in boiling water to cover, about 5 to 7 minutes, unless you're roasting them. Grill 5 to 8 minutes.

Corn- Remove outer husks; gently pull back the green inner husks. Baste with oil or marinade and replace husks. Soak 15 to 20 minutes and grain. Grill 15 to 20 minutes.

Eggplant- Cut in 1/2-inch slices or wedges; brush with oil or combination oil/balsamic vinegar. Grill 8 to 12 minutes.

Endive- Cut in half lengthwise; wash and toss with oil and salt. Grill on cut side only. Grill 10 to 12 minutes.

Fennel- Remove woody root end. Cut horizontally into slices. Grill 15 to 20 minutes.

Leeks- Split lengthwise, rinse well. Trim root ends and tops, leaving 2 inches of green. Cut into 2-inch lengths. Grill 5 to 6 minutes.

Mushrooms- Wash and trim tough stems; grill whole. Grill 10 minutes.

Onions- Cut in 1/2-inch slices or wedges. Grill 10 to 15 minutes.

Potatoes- Cut in 1/2-inch chunks, uncooked. for small whole potatoes, cook partially. Grill 8 to 10 minutes or 10 to 15 minutes for small whole potatoes.

Summer Squash- Cut lengthwise in 1/2-inch slices. Grill 8 to 10 minutes.

Tomatoes- Cut into 1/2-inch slices, or cut in half and roast. Grill 3 to 4 minutes or 10 to 12 minutes for halves.