The grill isn’t just for meat. Vegetables are also right at home cooked above a hot layer of coals. The smoke lends a unique flavor to vegetables, and the high heat of the grill draws out their natural sugars, caramelizing their surface for an irresistible bite.
Add a punch of flavor with a marinade, serve with an array of sauces, and grilled vegetables are vibrant and aromatic enough to stand on their own as an appetizer or main course.
The following recipes are from The Culinary Institute of America’s “Grilling” cookbook (Lebhar-Friedman, 2006, $35).
Mixed Grill of Garden Vegetables
Makes 8 servings.
Ingredients
3 artichokes
1/2 lemon
2 tablespoons lemon juice
4 teaspoons salt
3 fennel bulbs, trimmed and quartered
18 baby carrots, peeled
18 asparagus stalks, trimmed and peeled
3 zucchini, trimmed and halved lengthwise
1/2 cup olive oil
3 tablespoons minced garlic
1 teaspoon ground black pepper
12 new potatoes, parboiled and halved
2 red onions, quartered
18 mushrooms, trimmed
2 red peppers, cored and quartered
2 yellow peppers, cored and quartered
1 cup Italian-style Sauce
1 cup Greek-style Sauce
1 cup North African-style Sauce
Directions
Remove tough outer leaves from artichokes. Cut stem away from the artichoke, leaving about 1 inch of the stem still attached. Cut artichokes in half and remove the choke. Rub cut side of artichoke with lemon half.
Bring a large pot of water to a boil. Add 1 tablespoon of lemon juice and 1 teaspoon of salt. Add artichokes and simmer until tender, about 10 minutes. Remove artichokes and let cool to room temperature.
Bring a second large pot of water to a rolling boil. Add 2 teaspoons of salt and then, working in batches, add fennel and carrots, cooking until partially tender, 3 to 4 minutes.
Drain all cooked vegetables well and let cool slightly. Score the flesh of zucchini with tines of a fork.
Combine olive oil, garlic, remaining 1 teaspoon salt, and pepper in a large bowl. Add all par-cooked vegetables, asparagus, zucchini, potatoes and onions, and toss to coat. Marinate vegetables in refrigerator for at least 30 minutes and up to 4 hours.
Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until coals are glowing red with a light coating of white ash. Spread coals in an even bed.
Clean cooking grate. Grill all vegetables on both sides until tender but not mushy. Place vegetables on grill in the following order: red peppers, yellow peppers, zucchini, carrots, fennel, onions, mushrooms, potatoes, asparagus and artichokes. Grill vegetables, turning as necessary, until they begin to take on color and are cooked through, about 8-12 minutes, depending on the vegetable.
Arrange vegetables on a platter, drizzle with remaining lemon juice. Serve with sauces at room temperature.
Italian-Style Sauce
Makes 1 cup.
Ingredients
2 cups roughly chopped
flatleaf parsley
1/4 cup olive oil
1 tablespoon grated
Parmesan cheese
1 tablespoon lemon juice
3/4 teaspoon minced garlic
O teaspoon salt
1/4 teaspoon ground black pepper
Directions
Combine all ingredients. Serve now or refrigerate up to 2 days.
Greek-Style Sauce
Makes 1 cup.
Ingredients
1 cup feta cheese
1/4 cup minced dill
1/4 cup lemon juice
1 teaspoon salt
3/4 teaspoon ground black pepper
Directions
Combine all ingredients. Serve now or refrigerate up to 2 days.
North African-Style Sauce
Makes 1 cup.
Ingredients
1/2-half cup olive oil
1/4 cup lemon juice
3 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 1/2 teaspoons minced garlic
3/4 teaspoon paprika
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground cayenne pepper
Directions
Combine all ingredients. Serve now or refrigerate up to 2 days.
