Grilling Veggies
TIPical Mary Ellen : Episode TIP-757 -- More Projects »
TIPical Mary Ellen host Mary Ellen Pinkham demonstrates how to put together a great dish of grilled veggies.
- Most vegetables can be grilled. Try grilling asparagus, zucchini, mushrooms, onions, eggplant, radicchio and corn on the cob (figure A).
- Insert skewers through the asparagus, mushrooms and onions to make turning easier (figure B). Metal skewers are nice, but wooden ones also work. Soak wooden skewers in water for 15 or 20 minutes before placing them on the grill so they don't burn up.
Grill vegetables over medium heat. Asparagus should take seven to 10 minutes, while mushrooms and onions only take about five. Zucchini takes about 10 minutes. Give whole eggplants and corn on the cob about 30 minutes on the grill.Brush vegetables with olive oil before grilling. Season the oil with garlic, fresh rosemary and lemon zest for more flavor. Seasoned olive oil can be placed in a pan for easy dipping.Eggplant can be grilled whole. When it's done, just scoop the inside out and enjoy.Cut the zucchini and radicchio in quarters. Place them on the grill in such a way that they will not fall through the cracks. Be sure not to core the radicchio since the core will hold it together on the grill.Do not shuck fresh corn before grilling. Soak ears of corn in water first if desired, then just place on the grill.
![PHOTO](javascript:popup("http://img.hgtv.com/HGTV/2002/09/19/tip757_3a_e.jpg",350,450))
![PHOTO](javascript:popup("http://img.hgtv.com/HGTV/2002/09/19/tip757_3b_e.jpg",350,450))
