Grilled Veggies
Grilling in the summer can be so easy. A great piece of meat, some grilled veggies, a salad and maybe a few grilled potatoes. And no pots and pans to clean up! I really like the grilled veggies because they are easy and very flavorful. Cut em up, chuck em on the grill and poof! Instant success.
Grilling in the summer can be so easy. A great piece of meat, some grilled veggies, a salad and maybe a few grilled potatoes. And no pots and pans to clean up! I really like the grilled veggies because they are easy and very flavorful. Cut em up, chuck em on the grill and poof! Instant success.
- Carbohydrate 38.9151666666667 g
- Cholesterol 0 mg
- Fat 10.2163666666667 g
- Fiber 12.2280001699924 g
- Protein 6.3986 g
- Saturated Fat 1.42764333333333 g
- Serving Size 1 1 Serving (618g)
- Sodium 87.7306666666667 mg
- Sugar 26.6871664966742 g
- Trans Fat 0.706590000000002 g
- Calories 250 calories
Step-by-step
- Cut the top and the bottom off of the pepper.
- Pull the seed cluster out of one end that's open and then slice the pepper down the side the pepper will now lay out flat.
- Remove the white fleshy areas inside and slice pepper into 2 inch pieces.
- For the Leeks, cut the tops off and cut the leeks root off.
- Whatever you end up with, cut right down the middle in half.
- For the onion, peel as usual cutting off the ends.
- Then slice it into ½ inch thick rounds.
- Wash the tomatoes.
- Place all veggies on plate and drizzle with olive oil.
- Sprinkle with salt and pepper.
- Set grill on med high heat.
- If using a thermometer, temperature should be around 450 degrees.
- Using a pair of tongs place veggies over heat and grill about 5 minutes per side or until you have nice grill marks and veggies are slightly softened.
- Tomatoes take slightly less time so put them on about half way through the grilling process.
- You want them so they are just barely split from the heat.
Tomatoes require precise timing on a 450-degree grill because their high water content causes them to collapse quickly if left unattended past the two-minute mark. Success with assorted produce relies on uniform thickness rather than uniform cooking times, ensuring denser items like eggplant rounds and leek halves reach tenderness while softer components retain their structural integrity.
Reading Textural Cues on the Grates
Professional line cooks evaluate doneness through resistance and surface markings rather than timers, pulling dense root vegetables and nightshades only when tongs encounter slight yielding beneath the char lines. When dealing with equipment limitations such as gaps in standard grates, place a cast-iron plancha or perforated grill pan directly over the heat source to prevent smaller pieces like onion rounds and pepper strips from falling through.
- Pull tomatoes the moment their skins split to prevent flesh from dissolving into the firebox.
- Slice onions into half-inch rounds so the layers stay fused together when flipped.
- Keep an oiled paper towel handy to wipe down carbon buildup between batches.
