Grilling 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:
So -- who's coming over for an all-veggie grilled dinner?Posted by James at July 21, 2003 10:21 AM