Nothing beats the freshly roasted flavor of savory veggies grilled over an open flame. Maybe it's the way they soak up the smoky flavor of the grill. Or perhaps it's the simple pleasure of outdoor cooking in the fresh spring air.
The secret to perfectly grilled veggies is in beginning with a clean, well-oiled grill. Both fruits and veggies benefit from the rich flavors of marinades, spice rubs and glazes. For extra flavor, we suggest grilling "au natural" with our TFM Hardwood Charcoal, for true smoked hardwood flavor.
Soak in water for 30 minutes or place in the steamer to ensure a tender veggie. Pat dry, brush with olive oil or your favorite specialty oil and place on the grill. Remove when tips start to turn brown. Or, wrap in prosciutto and place on the grill.
Slice bell peppers into quarters and remove seeds and stem. (For chile peppers, grill whole) Brush with oil and grill 2-3 minutes per side. Char or burn Poblano, New Mexican or Anaheim chiles until the skin blisters. Then, remove the skin and cut into slices.
Corn on the Cob
Pull back the husks (but don’t remove) and remove the silk. Soak in cold water for 30 minutes. Pat dry and brush with butter. Fold husks back over corn and grill for 5-7 minutes, turning often to avoid browning.
Cut lengthwise into ½” thickness and soak in water for 30 minutes or place in the steamer until tender. Brush with olive oil and grill for 2-3 minutes.
Wash thoroughly, rub with oil and wrap in aluminum foil. Grill 35-40 minutes.
Rinse off dirt, pat dry and coat with oil. Grill for 4-5 minutes for smaller mushrooms or 6-8 minutes for larger selections. Use a grill basket or topper for smaller mushrooms.
Serve portabella mushrooms as you would a burger for a lean, vegetarian alternative. For added flavor, fill the “gills” with soy sauce and garlic or your favorite red wine.
Zucchini or Small Squash
Slice lengthwise and brush with oil. Grill 2-3 minutes per side.