One of the highlights of the summer season is the incredible bounty of fresh produce – and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavour perfection:
• When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can.
• Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking.
• Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate.
• Don’t leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored.
• Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.
Try this popular recipe:
Grilled Zucchini Rolls
- 3 medium zucchinis, sliced 1/4 inch thick, lengthwise
- 1 tbsp olive oil
- 4 oz chèvre (soft goat cheese), at room temperature
- Pinch freshly ground black pepper
- Pinch kosher salt
- 2 tbsp sun-dried tomatoes, oil-packed, minced
- 1 tsp oil, from the sun-dried tomatoes
- 1 tsp fresh thyme, minced
- 2 tbsp Parmesan cheese, freshly grated
Preheat barbecue on medium.
Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the barbecue and grill for 4 minutes per side.
When cooked, set on a wire rack to cool.
In a small bowl, combine the chèvre, salt, pepper, sun-dried tomatoes, oil and thyme.
Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small parchment lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of barbecue for 15 minutes.
Remove to a platter and serve.
Additional recipes and a complete vegetable grilling guide can be found at www.broilkingbbq.com.
Source: (NC) www.newscanada.com