Eggplants can be a problem in selecting the freshest and sweetest available. I recently had a “bad picking” that were bitter and rough. The best eggplants are firm and shiny, with unbroken skin.
A vegetable man named, Sal, taught me this trick a long time ago - to figure out the sex of an eggplant, look at the indentation at the bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male. Male eggplants tend to have fewer seeds, and so are less bitter than female eggplants.
To begin, wash vegetables and use a vegetable brush if necessary. Prepare for grilling.
A vegetable man named, Sal, taught me this trick a long time ago - to figure out the sex of an eggplant, look at the indentation at the bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male. Male eggplants tend to have fewer seeds, and so are less bitter than female eggplants.
To begin, wash vegetables and use a vegetable brush if necessary. Prepare for grilling.
For each vegetable use:
1/4 cup canola oil or olive oil Salt and freshly ground black pepper
1/4 cup canola oil or olive oil Salt and freshly ground black pepper
Make a Dressing:
Fresh Basil
Fresh Parsley
Balsamic Vinegar
Fresh Parsley
Balsamic Vinegar
Extra Virgin Olive Oil
Grilled Eggplant
Grilled Eggplant
3 Japanese eggplants or Italian eggplants, cut lengthwise
Grilled Zucchini and Yellow Squash
2 zucchini, cut lenghwise
2 yellow squash, cut lenghwise
Grilled Vidalia Onions
2 large onions, sliced thick
Grilled Mushrooms
8 oz White mushrooms, cut in half OR
2 Portobello mushrooms, cut into slices
Grilled Red, Yellow and Orange Peppers
1 of each color pepper
Grilled Asparagus
1 lb of fresh Asparagus spears, trimmed
Grilled Whole Garlic
4 heads of garlic, tips cut off
2 zucchini, cut lenghwise
2 yellow squash, cut lenghwise
Grilled Vidalia Onions
2 large onions, sliced thick
Grilled Mushrooms
8 oz White mushrooms, cut in half OR
2 Portobello mushrooms, cut into slices
Grilled Red, Yellow and Orange Peppers
1 of each color pepper
Grilled Asparagus
1 lb of fresh Asparagus spears, trimmed
Grilled Whole Garlic
4 heads of garlic, tips cut off
Grill until soft and pulp squeezes out
Grilled Potatoes OR Sweet Potatoes
3 Potatoes, sliced into “coins” 1/2 inch thick
Oil grill with a cloth dipped in oil. Heat the grill to medium-high. Brush the vegetables with the canola or olive oil on both sides and season with salt and pepper.
Grill for 3 to 4 minutes per side or until lightly golden brown and slightly charred.
Grilled Potatoes OR Sweet Potatoes
3 Potatoes, sliced into “coins” 1/2 inch thick
Oil grill with a cloth dipped in oil. Heat the grill to medium-high. Brush the vegetables with the canola or olive oil on both sides and season with salt and pepper.
Grill for 3 to 4 minutes per side or until lightly golden brown and slightly charred.
The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Remove from the grill and arrange on a platter.
For the Dressing: Mix together 2 tablespoons of oil, 3 tablespoons of Balsamic vinegar, and 2 cloves minced garlic in a small bowl to blend. Pour over vegetables on the platter. Garnish with chopped parsley and basil.
Leftover Variation: Make a salad with leftover vegetables cut into smaller pieces and topped with Feta or Goat Cheese. Make a panini with mozzarella or provolone cheese and fresh basil leaves. Serve with grilled Italian bread slices for a fantastic bruchetta appetizer.
For the Dressing: Mix together 2 tablespoons of oil, 3 tablespoons of Balsamic vinegar, and 2 cloves minced garlic in a small bowl to blend. Pour over vegetables on the platter. Garnish with chopped parsley and basil.
Leftover Variation: Make a salad with leftover vegetables cut into smaller pieces and topped with Feta or Goat Cheese. Make a panini with mozzarella or provolone cheese and fresh basil leaves. Serve with grilled Italian bread slices for a fantastic bruchetta appetizer.
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