July 21, 2003

On The Grill

Preprandial photo - on the grillGrilling this weekend was another success. Veggies have become a snap to do on the grill, and the flavors are pretty incredible. If it weren't for the girls (who will not go without meat, and Mattie needs lots of protein anyhow) we'd skip the steak most of the time.

Green squash cut to 1/4 inch or so (could go larger on those), portabella mushrooms, bell pepper, and vidalia onion were all on the menu. When they hit the grill the air is immediately filled with a wonderful perfume that is the combination of the onion and the hickory chips I use to add smoked flavor. Eggplant works well, too, though it's not among Maggie's favorites so we skip it lately.

My method is simple. Spray the veggies with a garlic-oil spray, or garlic juice and oil separately. This is a similar effect to Italian dressing, but easier than brushing it on. While it's moist, sprinkle it with (at the very least) salt and freshly ground pepper. I used the following mixture:

  • kosher salt
  • fresh ground pepper (coarse)
  • dill weed
  • paprika
  • ground dehydrated roasted garlic
The wood chips mentioned earlier are essential. Mushrooms especially benefit from the smoke, absorbing it as if they were little sponges. Even after I had eaten a great deal, my mouth was still watering over those mushrooms. Soak the wood chips for an hour before using them, if you can. You can get wood chips pretty cheap from discount stores. They work particularly well with charcoal grills, but I hear you can get them to work in gas grills, too. Charcoal is so much easier, though -- you just drop the chips on the coals.

So -- who's coming over for an all-veggie grilled dinner?

Posted by James at July 21, 2003 10:21 AM
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