Cherry-Picking Vegetables That Are Perfect for Grilling
Many people immediately picture meat when they think of grilling: succulent, char-grilled steaks, sausages, and more. They serve as the traditional culinary centerpieces of backyard gatherings and tailgates.
However, you'll be rewarded if you explore other cooking alternatives outside that carnivorous fare. Even though they spend less time over the flame or coals, vegetables can be just as tasty as steak. Vegetables are sweetened and given a smokey flavor when they are grilled.
The greatest vegetables for the barbecue grate are listed in this article. You have a vast array of culinary options available to you with the following suggestions.
Bell peppers are one of the most traditional grilled vegetables because they add a smoky sweetness and a little crunch to your meals.
Slices of pepper can be placed directly on the grate or grouped on skewers, possibly with onions and mushrooms. Poblanos, jalapenos, and serrano’s are hotter peppers that can be grilled as well.
Peppers that have just come off the grill should be put into a bowl and covered so that they steam and become easier to peel.
Adding beets can give a veggie-based meal a meatier feel. These root veggies are unfairly despised, but grilling beets is a fantastic way to turn someone who dislikes them into a fan.
Beets should be peeled and cut into quarter inch-thick, thin medallions by cutting them across. A grill basket makes it simple to turn multiple beet medallions at once.
Here is yet another illustration of a vegetable that, when served raw, is acceptable but not very exciting. But when grilled, it transcends into rave-worthy territory.
Small, elongated carrots are ideal. Slice larger carrots in half for the grill if you have them. Carrots become all-around champions when they are seasoned with salt and olive oil and then caramelized over coals.
Another vegetable that, although being outright superior, sometimes receives a bad rap is eggplant. This is especially true when it is roasted or grilled. The eggplant can be cut into medallions or lengthwise slices for the latter method.
The whole eggplant can be placed in the ash of a charcoal grill and occasionally turned to produce a delectable smoked flavor.
As nice as it gets is asparagus that has been grilled. The ideal side dish for your steak, chicken, or burger is oiled, salted spears that have been given a good brown coating on the grill, whether they are thin or fat. They can also be sprinkled over pasta or a salad.
Although there are various schools of thought regarding the method, grilling corn is another obvious choice. Although grilling corn in the husk is a possibility, it won't fully caramelize the corn; it will merely steam it.
The ideal method for grilling fresh corn is to peel it, brush it with oil or butter, and cook it for a brief period.
The best salsa is homemade, using grilled tomatillos as the base. You can cook them until they have the consistency of a water balloon, mash them up with some grilled green peppers and lime juice, and get one of the best salsa Verde ever.
Grilled vegetables shouldn't merely be a last-minute side dish or an alternative menu item for your vegetarian party guests. Grilled vegetables are excellent on their own, awesome with grilled meat, and awesome as the star attraction on the platter.
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