Our guide to the best grilled vegetables will keep you
fired up all summer long. Just pick your veggie -- or make mix-and-match
kebabs -- and master a few basic techniques. Always heat the grill to
precisely the recommended temperature and use skewers to keep small or
narrow veggies from falling into the fire (wooden ones should be soaked
in water for 30 minutes beforehand so they don't burn). Finally, if
you'd like to add restaurant-worthy crosshatch marks, wait until the
grate leaves a set of lines, then rotate the vegetables 90 degrees. It's
surefire advice for mouthwatering success.
For kebabs, thread mixed pieces onto skewers. Or use one vegetable, with garlic or herbs. Brush with olive oil, and grill over medium heat; turning, until marked and tender, 12 to 15 minutes (8 to 10 minutes for cherry tomatoes and boiled potatoes).
For kebabs, thread mixed pieces onto skewers. Or use one vegetable, with garlic or herbs. Brush with olive oil, and grill over medium heat; turning, until marked and tender, 12 to 15 minutes (8 to 10 minutes for cherry tomatoes and boiled potatoes).
No comments:
Post a Comment