As the weather warms up (at least here in Los Angeles), it means it’s time to bring that grill that’s been hibernating back into action. Grilling vegetables is one of my favorite ways to prepare them as you get the full flavor of each veggie. It’s also amazingly simple. Here are a few tips to making great grilled vegetables.
First, the most obvious thing is to pick fresh vegetables. Pay attention when you’re at the market and you’ll have much better results when you get home.
Next, I find that generally simple is best for the grill. Just wash your veggies, slice accordingly, brush with olive oil, sprinkle with salt and pepper and put on the grill. For asparagus, no need to cut the ends off, just bend and they should snap off. The portobellos above were marinated for about 20 minutes in olive oil, balsamic vinegar, salt and pepper.
For eggplant, once it’s sliced, I recommend salting it to remove any bitterness. Just sprinkle salt on the slices and let sit until you see moisture on the surface, then wipe away the water with a towel. Repeat for the other side, then grill as usual.
Okay, now get ready, because I’m about to let you in on the recipe my all time favorite grilled appetizer. If you like mushrooms, you will love this. Take a few white mushrooms, wash and remove the stalks. Sprinkle the insides of each mushroom with a fair amount of salt, put directly onto the grill and cover. The salt pulls the natural moisture from the mushrooms into the center to make little mushroom juice shots. They are so amazing and simple I can’t even tell you, you’ll just have to try it.
Along with these veggies, Shawn and I finally tried out some vegan blue cheese. I will admit that I only tried this for the novelty factor considering I did not like blue cheese when I was a vegetarian. I was pleasantly surprised at how tasty it was. It was rich and flavorful and went amazingly well with the vegetables.
I can’t wait till summer comes and more BBQ’s will be in order.