The Wonderful World of Barbequing III

-By George Koutsivitis-

Here is the final post that has to do with barbequing tips; I will be getting into a few barbequing recipes in the days to come. Ok then, let’s go... The simplest way to grill vegetables is to cut them length wise into thin slices (about 1/2 cm, 1/5 inch). Then, add salt and pepper, though this can be done during or after cooking. Everyone can add salt and pepper according to their own taste. I like to add coarse sea salt directly to the grilled vegetables. I enjoy crunching the tiny salt fragments with my teeth. For me, the taste of salt mixing with the vegetables in my mouth is an important part of an enjoyable dining experience.

Add olive oil to the vegetables and place them on the rack, on medium to high heat. You can also add herbs during this process. Grill 2-3 minutes on each side (according to the thickness of the vegetable). Remove from the heat and serve them with any entree you like, or you can simply eat the vegetables by themselves with one of my delicious sauces (see below). Raw fresh herbs and some balsamic vinegar are great, especially if sprinkled on the food at the last minute.

When using already cooked vegetables, cut the slices thicker (about 2.5 cm, 1 inch.)

Vegetables and fruits are great grilled on skewers (make sure they are dipped in water before using them, to prevent burning.) Here is a quick and simple idea... roll long slices of zucchini and eggplant and skewer them with chunks of mushrooms. Try adding a fresh clove of garlic on the skewer with the skin. Grill tomato halves on the side and then serve them together with the other skewered vegetables. Mash garlic on your plate (skin can be easily removed), mix with the tomatoes and add a tablespoon of extra virgin olive oil.

Best Vegetables for grilling:

Potatoes, zucchini, eggplant, artichokes, fennel, cauliflower, broccoli, green asparagus, carrots, endives, radishes, mushrooms, tomatoes, onions, pumpkin, bell peppers, squash, scallions and garlic (with the skin).

Best Fruits for grilling:

Figs, apples, pears, pineapples, bananas, chestnuts, peaches and kiwi.

Simple sauces that you can prepare quickly to serve with your vegetables:

1- Mix tapenade (olive paste) with olive oil until creamy. Serve as is or add the following according to taste: chopped basil leaves, diced tomatoes, crushed pistachio nuts, walnuts, lemon juice (or lemon cut in tiny dices) and chives.

2- Mix plain yogurt with chopped herbs according to taste, tarragon, basil leaves and diced tomato.

3- Mix plain yogurt with chopped mint leaves, lemon juice, chopped chili and salt. Cilantro can also be added.

4- Grill tomatoes (cut in half), 5 -6 minutes on each side. Put the tomatoes in a mixing bowl and remove the skin. Mash with a fork. Add finely chopped garlic, olive oil salt and pepper… Parsley and other herbs can also be added.

Try these ideas or experiment with your own, cooking is about using your imagination! Now get out there and start GRILLING people, have fun and I hope you have enjoyed my tips.... I'll be back in a few days with some recipes for you to try!

Take care,

George