Grilled Vegetable Guide
Ingredients
- =====marinade=====
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic -- minced
- 3 tablespoons freshly squeezed lemon juice or lime juice
- 1/4 cup chopped fresh basil leaves or herb of your choice
- =====
- extra-virgin olive oil
Instructions
- Make the marinade by mixing the ingredients listed. Note: This marinade is to be used on the vegetables AFTER they are cooked.
- Prep the vegetables you are using:
- * potatoes, yams, sweet potatoes--microwave 5 to 6 minutes until a knife goes through easily; cut into 1/2-inch slices or cube
- * whole or chunk carrots--microwave 4 minutes until a knife goes through easily
- * cauliflower or broccoli florets--microwave 2 minutes; they will still be fairly hard
- * beets--microwave 5 to 6 minutes until a knife goes through easily', cut into 1/2-inch slices or cube
- * corn on the cob, in husk--microwave 2 minutes
- * other vegetables are cut into pieces but are not cooked before grilling (Note: eggplant should be salted on both sides and set aside for a minimum of 30 minutes)
- Lightly oil with extra-virgin olive oil and season vegetables with Kosher salt and pepper before grilling.
- Grill the vegetables you are using in a single layer on your grill pan or in a grill basket.Cook all vegetables for 3 to 4 minutes on the first side, then flip and continue to grill for the total grilling time listed in this chart below:
- Total Cooking Time:
- *Peppers, Onions, Cauliflower and Broccoli: 8-10 minutes
- *Eggplant, squash, zucchini, mushrooms, beets, yams, sweet potatoes, and carrots: 7-8 minutes
- *Corn on the cob: 5-6 minutes
- *Asparagus, romaine, green onions, beans, peas, and tomatoes: 4-6 minutes
- Toss the grilled vegetables with the marinade and serve.
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