GRILLING VEGETABLES

Virtually any vegetable can be grilled, but tender ones such as bell peppers, onions, summer squash, eggplant and leeks work best.  Large vegetables such as eggplant and leek can be cut into lengthwise slices.  Brush or toss vegetables with olive oil and season with a handful of fresh rosemary, thyme or oregano and salt and pepper.  A touch of garlic, ginger, chilis or dried spices also work, but be careful not to overpower the vegetable.  Coals should be medium hot, and the grill should be clean.  Heavy charring will cause bitterness, so watch the grill carefully.  All but the largest vegetables can be grilled uncovered.  Grill until the vegetables are soft enough to pierce with a fork.  Eggplant is the one vegetable that should be cooked until it is very soft.

Smaller vegetables can be grilled on skewers or in a grill pan with perforated bottom.  To keep skewered vegetables from twisting when turning, use two parallel skewers.  To ensure even cooking, use only one kind of vegetable per skewer.  For onion rounds, insert a toothpick through the slice to keep rings together.

Here are some suggested additions to grilled vegetables:

Balsamic or other flavored vinegar and chopped chives or

scallions

Lemon juice and chopped fresh parsley

Herb or citrus flavored olive oil

Pesto sauce

Garlic mayonaise

Crumbled or grated cheese

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