Try Grilling some Veggies this Fall
Cut vegetables into large, flat pieces of even thickness throughout each slice. You can cut them into smaller pieces after cooking.
Brush fruit and vegetables with oil to reduce sticking. Lay pieces in a single layer cookie sheet, brush with oil and season. Turn them over and repeat on the other side.
Use marinades or seasonings to add flavor. Be aware that sugar-based marinades cause the exterior of the vegetables to blacken.
Use dry and moist heat to cook vegetables. Grill until both sides have grill marks. Remove from grill and place in a bowl. Cover bowl tightly with plastic wrap to steam the vegetables for five to 10 minutes. This will finish the cooking without drying them.
Here's a handy chart for grilling some fruits and vegetables this summer.
|Vegetable/Fruit||How to Prepare||Grilling Time|
|Asparagus||Snap off tough end of spears. Roll spears in oil and sprinkle with salt and pepper.||5-10 Minutes; turn every few minutes until tender|
Leave the stem and husk on. Pull back the husk, remove the "silk" and soak for 15 minutes in cold water. Carefully pull the husk back over the corn.
|10-20 minutes; turn several times|
|Peppers||Cut off top and bottom. Remove core and seeds and cut in half from top to bottom. Brush with oil.||6-10 skin side down, then 3-4 minutes on the other side|
|Squash/Zucchini||Cut into 2 to 3 slices of even thickness. Brush with oil and sprinkle with salt.||5-8 minutes per side|
|Apples, pears||Sprinkle wedges with cinnamon and brown sugar.||5 minutes per side|
|Bananas (whole)||Brush with oil||5 minutes per side (until golden)|
This story was Featured in the May 2014 Food Wise newsletter (PDF)
Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service