Vegetable Preparation and Grilling Instructions
In terms of Vegetable Preparation and Grilling Instructions, grilled vegetables need little more than a sprinkle of salt, a drizzle of olive oil, and a squeeze of lemon right after they come off the grill. If you’re so inclined, this recipe also includes an herby dressing, but you can easily swap it for your favorite pesto or chimichurri instead.
Leftover grilled vegetables can be chopped and tossed into pasta salads, added to a bowl of hummus or cooked grains for a quick dinner, or served as toppings for an at-home pizza night.
Vegetable Preparation and Grilling Instructions – To easily grill a vegetable to serve alongside dinner, use this tips. Brush or toss the vegetables with oil before grilling. Grill vegetables over a medium-hot fire.
ASPARAGUS VEGETABLE PREPARATION
Snap off tough ends
ASPARAGUS GRILLING DIRECTIONS
Grill, turning once, until
tender and streaked with light grill marks, 5 to 7 minutes.
ASPARAGUS GRILLING INGREDIENTS
2 pounds asparagus spears (select larger sized stems)
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 lemon (cut in half)
BELL PEPPER VEGETABLE PREPARATION
Core, seed, and cut into large wedges
BELL PEPPER GRILLING DIRECTIONS
Grill, turning every 2 minutes, until streaked with dark grill marks, 8 to 10 minutes.
BELL PEPPER GRILLING INGREDIENTS
Brush the skin side of each piece of pepper with olive oil.
Salt, pepper
CORN VEGETABLE PREPARATION
Remove all but last layer of husk.
CORN GRILLING DIRECTIONS
Grill, turning every 2 minutes, until husk chars and peels
away at tip, 8 to 10 minutes.
CORN GRILLING INGREDIENTS
8 ears corn shucked
1 tablespoon olive oil
6 tablespoons butter
1/2 teaspoon minced garlic
1 1/2 teaspoons fresh parsley chopped
1 teaspoon fresh thyme chopped
salt and pepper to taste
ENDIVE VEGETABLE PREPARATION
Remove all but last layer of husk.
ENDIVE GRILLING DIRECTIONS
Grill, flat side down, until streaked with dark grill marks, 5 to 7 minutes.
ENDIVE GRILLING INGREDIENTS
6 endives (halved)
1/4 cup/60 milliliters olive oil
2 cloves garlic (minced)
2 tablespoons/30 milliliters balsamic vinegar
2 teaspoons/10 milliliters dried thyme
1/2 teaspoon/2.5 milliliters kosher or sea salt
1/2 teaspoon/2.5 milliliters white pepper
EGGPLANT VEGETABLE PREPARATION
Remove ends. Cut into ¾-inch-thick rounds or strips.
EGGPLANT GRILLING DIRECTIONS
Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper.
Top grilled eggplants with feta and parsley, then squeeze lemon juice over.
Grill, turning once, until
flesh is darkly colored, 8 to 10 minutes.
EGGPLANT GRILLING INGREDIENTS
1/2 c. extra-virgin olive oil
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 large eggplants, sliced into 1/4″ rounds
1/4 c. crumbled feta
2 tbsp. freshly chopped parsley
Juice of 1/2 lemon
FENNEL VEGETABLE PREPARATION
Rinse your bulb under cold running water;
Cut off the stalks and the feathery fronds from the bulb;
Trim off a very thin slice from the base of the bulb and remove any of the outer tough layers if they appear to be blemished. You can use a peeler to remove any spots;
Place the bulb upright and simply slice it lengthwise. When grilling, it is important to leave the inner core in place as this will prevent the fennel bulb from falling apart. Slice bulb through base into ¼-inch- thick pieces.
FENNEL GRILLING DIRECTIONS
Grill for about 3-5 minutes of each side or until lightly charred. The fennel cooking time will vary as it depends on the size of your fennel bulb. The end result should be a soft and tender bulb.
Remove from the grill and squirt with the lemon juice of 1/2 a lemon.
Season with sea salt and a grinding of pepper to taste. Add a sprinkle of Italian parsley.
Grill, turning once, until streaked with dark grill marks and quite soft, 7 to 9 minutes.
WHITE OR CREMINI MUSHROOM VEGETABLE PREPARATION
Trim thin slice from stems then thread onto skewers.
WHITE OR CREMINI MUSHROOM GRILLING DIRECTIONS
Grill, turning several times, until golden brown, 6 to 7 minutes.
WHITE OR CREMINI MUSHROOM GRILLING INGREDIENTS
16 ounces cremini mushrooms, cleaned
8 ounces pancetta, diced
1/2 onion, caramelized
1 1/2 tablespoons garlic, minced
1 tablespoon rosemary, chopped
1 large egg, beaten
1/3 cup breadcrumbs
1/4 cup Crystal Farms Shredded Gouda Cheese
1 tablespoon Crystal Farms Grated Parmesan Cheese
1/4 cup Crystal Farms Shredded Cheddar Cheese
1/4 cup Crystal Farms Provolone Cheese
3 ounces Crystal Farms Wisconsin Original Cream Cheese Box
ONION VEGETABLE PREPARATION
Peel and cut into ½-inch-thick slices.
ONION GRILLING DIRECTIONS
Grill, turning occasionally, until lightly charred, 10 to 12 minutes.
ONION GRILLING INGREDIENTS
Brush lightly with olive oil and place directly onto the grill.
2 sweet onions such as Walla Walla or Vidalia
1 tablespoon olive oil
Kosher salt
Fresh ground pepper
CHERRY TOMATOES VEGETABLE PREPARATION
Remove stems then thread onto skewers.
CHERRY TOMATOES GRILLING DIRECTIONS
Grill, turning several times, until streaked with dark grill marks, 3 to 6 minutes.
CHERRY TOMATOES GRILLING INGREDIENTS
2 pounds of on the vine tomatoes
Olive oil
Kosher salt
Black pepper
ZUCCHINI OR SUMMER SQUASH VEGETABLE PREPARATION
Remove ends. Slice lengthwise into ½-inch-thick strips.
ZUCCHINI OR SUMMER SQUASH GRILLING DIRECTIONS
Grill, turning once, until
streaked with dark grill marks, 8 to 10 minutes
ZUCCHINI OR SUMMER SQUASH GRILLING INGREDIENTS
Extra-virgin olive oil
Red wine vinegar or balsamic
Dried herbs such as parsley and basil
Garlic powder, salt and pepper
