Grilling vegetables is one of the best ways to make them, and it's really, really simple. And the true taste of the vegetable comes out when you char it with just a little bit of smoke.
Technique Summary
Slice portobello mushrooms, bell peppers, zucchini, eggplant, onion and carrots. I've put some olive oil on the top and seasoned with salt and pepper, but now we're going to do the other side too. I have my grill preheated to medium, medium high. Grill for about three to four minutes, then check them. I've already grilled a few tomatoes for the center of the plate, and then we're just simply going to layer all of the vegetables around the platter. And then I like just a touch of balsamic vinegar, and we can finish with a couple leaves of parsley.
Chef's Checkpoints
- You want the vegetables to be sliced about the same thickness, so they cook about the same times. But if you can't do that, that's fine. You just have to watch it a little harder.
- What we're going to do is just drizzle with olive oil. This will prevent them from sticking.
- I have my grill preheated to medium, medium high. We're going to let this go for about three to four minutes, and then we're going to check them.