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Grilling Vegetables

Grilling vegetables is a great way to bring out their natural sweetness. As long as you can keep them from falling between to grates. We have tips to keep those grilled vegetables out of the coals and into your mouths. And they will be juicy, too.
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Grilled Vegetables

  • Prevent vegetables from drying out on the grill by soaking them in water before cooking.
  • Use skewers or a grill basket to prevent small chunks of vegetables from falling through the grate. If you choose to use skewers, 2 skewers will help prevent vegetables from spinning while turning on the grill. Remember to soak bamboo skewers for 30 or more minutes before using to prevent them from burning.
  • Brush oil onto vegetables to prevent them from sticking to the grill. They must be dry before applying oil or the oil will not stick.
  • Harder vegetables, such as potatoes, may need to be cooked before grilling to ensure they are done at the same time as the other vegetables.
  • Brushing vegetables with butter or favorite oil during grilling helps to keep the vegetables from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
  • Experiment by sprinkling different herbs and spices over vegetables while grilling.


Yellow Sweet Corn Peaches and Cream

 

Corn on the Cob

Tip: Remove corn silk by gently rubbing a damp paper towel from top to bottom of corn cob, the silk should attach to the damp towel. This method will make the process less tedious and protect the kernels from becoming damaged.

Grilling:

Option #1: Husk On. Being careful not to remove the husks, pull husks back to reveal the kernels. Remove silks. Place Corn (with attached husk) in water and soak for 20 to 30 minutes. Remove Corn from water, do not dry. Pull wet husks back to original position, covering kernels. Place corn on the grill, turning frequently, for 15 to 30 minutes over medium coals. Corn is done when steam is visible. Before replacing the husks and placing on the grill, try spreading butter and your favorite seasoning on kernels.

Option #2: Husk Off. Remove the husk and corn silk. Place corn over medium coals. Brush corn with butter and turn frequently. Corn is done when they have turned golden brown, 6 to 12 minutes.

Stove Top:

Option #1: This method works best when cooking large amounts of corn. Place cleaned corn into a large pot and cover with cold water. Add a pinch of sugar to keep corn sweet and tender. Bring pot to a boil. When water comes to a rapid boil, the corn is done.

Option #2: This method works best when cooking smaller amounts of corn. Place water and a dash of sugar into a deep skillet. Bring the water to a boil. Place cleaned corn into saucepan, the corn does not have to be completely covered. Cook corn from 5 to 7 minutes, depending on desired tenderness.

Microwave:

Option #1: Husk On, 4 ears. Rinse corn, soaking husk well. Place wet corn on a paper towel in the microwave. Microwave on high from 3 to 5 minutes. Turn cobs and microwave an additional 3 to 5 minutes, depending on desired tenderness. Let rest for 1 minute before eating.

Option #2: Husk Off. Rinse 4 ears of clean corn and wrap each ear in a damp paper towel. Microwave on high for 2 to 3 minutes. Turn cobs and microwave an additional 2 to 3 minutes, depending on desired tenderness. Let rest for 1 minute before eating.

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Glossary Terms
Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.
Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.
A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.
A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.
A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.
A method of cooking in which food is placed on a grill directly over a fuel source such as charcoal or wood so that the surface burns or chars slightly.
Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.
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