Grilling Great Vegetables

Grilled vegetables are delicious. They allow you to take something that might be bland and a responsibility to eat and raise it to the level where you dream about your dinner and begin to crave your vegetables. You can also grilled fresh fruit and take your dessert from plain to easy, elegant and delicious in less then ten minutes.

First lets focus on the vegetables. The reality is that most vegetables are very easy to grill all you need is some fresh vegetables, good quality Olive oil, freshly ground pepper a unique salt (I am partial to pink salt) and a few fresh herbs and spices. Some people advocate for grilling every single type of vegetable you can grow or purchase I am a little more selective. I do not like grilled lettuce or greens but almost all others are a go. I am going to focus on my favorites for this article.

Corn, there are few things that are more delicious then freshly picked corn on the cob that is then grilled over an open fire ( as an aside all of these grill recipes should be done over an open fire with real hardwood charcoal and not on a gas grill - additionally the fire should be started with a charcoal chimney using clean brown bags - lighter fluid poisons the environment and makes your food taste terrible - so remember REAL charcoal, a charcoal chimney and a match - that is all you need) now back to the corn.

Once you pick the corn go and soak it in some cold water - keep it in the husk and add about half a teaspoon of sugar for each ear of corn. Let it sit for at least 30 to 40 minutes. If you have to, move it around so that each ear gets fully submerged, and soaks up some of the water. You want to put the ears on a medium to hot fire and you have to pay attention to them. You can cook them in their husks or wrap them in foil. Do whatever is easier for you. Cook and turn the corn for about 20 minutes, checking to see if it is done by pressing down on the ear and determining whether or not the kernel gives. This takes practice. Once you determine that the corn is done remove it from the fire and set it down on a beautiful platter. Have napkins or paper towels for your guests to use when they peel their corn. You also want to put out a number of different topping choices including fresh unsalted organic butter and fresh salt , a compound butter you made by mixing the fresh butter with some pepper and rosemary and some basil , add one more a jalapeno and lime butter. All should be served at room temperature so they melt and drizzle over the corn. Guests should be encouraged to slather on the butter so that it drips down their fingers and mouths when they bite into their corn. Put extra paper towels out and let them enjoy. The kids will love it and the adults will be transported back to their own childhoods.

Next is asparagus. Another fine finger food. Get the good stuff and cut off the bottom one to two inches. Some people suggest you peel the asparagus it is my opinion this is a waste of time and gets rid of many of the nutrients. Just pick good spears when you are at the market. Once you have your asparagus cut and prepped lay them out in a single row and drizzle with olive oil, lemon juice and then sprinkle with fresh thyme. You will need a grill wok for these and they should be cooked over a low to medium heat. Once they start turning brown they are done. If you are not sure pick one up (with thongs and taste it - if it tastes delicious it is done) you can serve the asparagus warm or at room temperature. Your choice. You may also want to sprinkle with some ground salt - once again the good salt not Morton's table salt.

Tomato's. In my world this is nothing better then a tomato that has just been picked and sliced and sprinkled with salt. However most of us to do have year round access to this quality of tomato so we need to improvise and grilling tomatoes is a great way to improvise. Use large tomatoes and cut them in half make a few pricks into each tomato with a fork. Sprinkle them with sugar (turbinado sugar) and a little bit of salt Then add some spices I like Paul Prodhumes prepackaged spicy vegetable magic - it is all there and it only take a flick of the wrist. You then want to add some basil - dried works better in this recipe and then grate some good hard Italian cheese over the tomatoes and finish with a drizzle of balsamic vinegar. When you grill these you want to grill them over a medium heat and keep the lid closed. Check after about five to seven minutes. There should be a slight separation of the skin from the fruit and some char marks. Give the tomato a little squeeze with your tongs - it should be soft to the touch. Once they are cooked remove them from the grill. They are delicious served warm with a rosemary and garlic lamb chop but also go great with a beautiful rib eye. If you have any left over mash them up and but them on toasted English muffins with fresh butter for breakfast. Food of the gods.

This article called for four hundred words and I am not at over double that but dear readers do not panic I have many many more recipes for grilled vegetables and I will add them in the coming days. I will also tell you how to grill fruit that will forever change the way you look at pineapple and peaches.

Until then may your food nourish your mind, body and spirit. NAMASTE