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GRILLED
VEGETABLES Grilled
vegetables make easy, delicious accompaniments for grilled beef.
Most vegetables need no preparation for grilling other than cleaning,
and a light brushing with vegetable or olive oil. All vegetables
should be cooked over medium coals and turned occasionally. Cooking
times are estimates; cook until you reach desired tenderness.
For variety, skewer similar-sized vegetable pieces and cook until
tender.
ONIONS - Slice onions 1/2 inch thick. Grill until tender (15 to 20 minutes), turning occasionally. CORN - Pull back husks, leaving them attached to base and remove corn silk. Fold husks back around corn; tie at the end of each ear. Soak corn in cold water 1 to 2 hours. Remove and grill 20 to 30 minutes. SQUASH (Yellow or Zucchini)—Cut small (3 to 4 ounces) squash in half lengthwise. Grill 8 to 12 minutes. BELL PEPPERS - Cut peppers in half lengthwise; remove seeds. Grill 12 to 15 minutes. MUSHROOMS - Select whole mushrooms 1 3/4 to 2-inch diameter. Grill 12 to 14 minutes. POTATOES - Cook (or microwave) small red or all purpose white potatoes (3 to 4 ounces each) until barely tender when tested with a fork. Rinse in cold water to stop cooking; drain well. Thread potatoes on skewers. Grill 10 to 15 minutes. TOMATOES - Slice tomatoes l/2 to 3/4 inch thick. Grill until heated through, 3 to 5 minutes. |
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