|Grilling Vegetables On The Grill|
Every once in awhile it's nice to swear off the red meat and eat something wholesome, like all vegetables for just one meal. And, it's tasty and it's simple, and just might be good for you.
My very favorite grilled vegetable use to be grilled potatoes. Well, they still are but I have branched out.
Cut up some potatoes, of your choice cutting width-wise into about 1/4 inch slices. Place into a large bowl.
Cut up some carrots and split length-wise and place into the same bowl as the potatoes. (Gee, I hope I haven't lost you).
Pour some EVOO...(for the rednecks taking a break from squirrel grilling) that means Extra Virgin Olive Oil over the carrots and the potatoes. In this recipe, I sprinkled on Paul Prudhomme's Vegetable Magic and mixed the vegetables and oil in it. You can use any seasoning you want.
If you decide to grill beets, like I did, I would place them in a separate bowl. I hope you have figured out why. Do the same thing you did to the potatoes and carrots to get them ready for grilling.
I grilled the potatoes separate. The reason is, they take the longest and have less sugar content than the beets and carrots which caramelize fast.
You want medium heat whether you are using a gas grill, Traeger, or charcoal. You are not searing steaks.
Grilling time is about twelve minutes for potatoes per side and ten for the beets and maybe four or five for the carrots. Keep the lid on the barbie closed as much as you can. This helps with the cooking time.
This is about as simple as grilling recipes go. But, the taste is phenomenal and your family, friends and guests will be wowed by your grilling skills!
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