Mouth Watering Grilled Vegetables- Big Y® World Class Market®

Vegetables are delicious when grilled. It’s a unique and sometimes surprising way of preparing the many colors of summer from Big Y, and grilled veggies are always an excellent complement to a grilled entrée. Follow these hints for grilled produce perfection:

• Most vegetables are best when cooked over direct heat —you can toss them on the grill right alongside whatever else you’re cooking.

• Large, “meaty” vegetables such as eggplant, potatoes or bell peppers can be sliced and placed directly on the grill rack. Smaller, more delicate veggies can be grilled in a grill basket or you can use skewers to make veggie kabobs out of your favorites.

• Brush vegetables with oil to prevent them from sticking to the grill rack, and continue to baste them while cooking to help prevent them from drying out. You can also add additional taste to your veggies by using a savory basting sauce such as a mixture of butter and herbs or a flavorful oil such as olive oil.

• The key to perfect grilled veggies every time is to cut them into same-sized pieces. This will ensure uniform cooking times and help you avoid over- or under-cooking.

• Turn vegetables just once during cooking. Always use tongs, and be gentle — a fork might tear them. They’re ready when they are crisp-tender and have slight char marks from the grill rack.

• To shorten the cooking time of hearty vegetables like potatoes, partially cook them first before transferring to the grill. You’ll still get that great grilled flavor, but your cooking time will be significantly shortened — whole potatoes can take up to 1 hour to cook if they’re placed raw on the grill.

Try this recipe: Grilled Vegetable Kabobs