Even though I’m mad about burgers and steak that are off the hot grill, but its vegetables are something I like cooking over flames as it makes them so delicious with that smoky taste plus they cook very quickly. And then you don’t even have to panic if they are undone or overdone from the middle like you have to be careful with meat. Mostly, you can say even by looking at them if they are ready or not. I have some really great tips to grill vegetables perfectly that you would really appreciate. They are as follows:
1. Try to cook in packets: Don’t like the thought of grilling your vegetables? So you can attempt cooking them in a packet. This is a very advantageous way for cooking vegetables such as sweet potatoes, potatoes or it can also be other roots. It is indeed very simple way. All you have to do
is just place a 23inch to 25inch long foil paper and coat it with non-stick cooking spray. Chop vegetables in a thinly sliced form and arrange them in a single layer, overlap some of them slightly on the foil. Leave a gap of 2 inch on each side. Fold the foil and pinch the sides together, thus, forming a packet. Place that packet on the grill and then cover it and let the vegetables cook until they are tender (around 12-15 minutes, for potatoes). While opening that packet be careful of the steam, it might cause severe burns.
2. Monitor from close to prevent burns: some of the vegetables that are thinly sliced such as onions or peppers take maximum 2 minutes to cook and others like potatoes that are dense take more time like 12-15 minutes. All this basically depends on the amount of heat. If you will
grill the vegetables over too high amount of heat for long time it might char them on the outer side and they might remain uncooked from inside. For preventing burns, char the vegetables over high heat and place it on the side of the grill that is cooler for finishing the cooking.
3. Oil them up: if oil is not added to vegetables they get dry very soon on heating. Before you place them on the grill, coat up some oil to them. Avoid excessive use of oil, not only has it added up a large amount of calories rather it decreases the taste. Adding up some oil would make your vegetables stick in a more uniform manner.
4. The size of vegetables matter: cutting the vegetables into thinner and smaller pieces would let them cook more quickly. If you cut vegetables in round shapes you will get a good amount of surface area which will make the vegetables crispier and as they are thinly chopped they’ll cool down quickly.
5. Use a grill basket or a skewer: small vegetables fall off the grill a lot. To avoid such falls use a grill basket or a skewer. If you do not have a grill basket you can a 25 inch long foil and crimp its edges up for creating a lip; this basket would be helpful in preventing the vegetables from falling off the grill.
