5 Grilled Vegetable Tips from the Pros
Why heat up your kitchen to cook vegetables when you can get crisp-tender texture and deep, smoky char from your grill? Here are our proven methods for getting the best results.
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1. Build a Medium-Hot Fire: Most vegetables respond better to moderate heat than to a blazing fire. To test the temperature of your grill, hold your hand 5 inches above the grill grate. You should be able to hold it there for three to four seconds.
2. Make the (Right) Cut: Preparing vegetables for the grill is all about maximizing their surface area to increase flavorful browning, and cutting shapes that discourage them from falling apart or slipping through the grill grates.
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3. Brush with Oil: Applying a thin layer of extra-virgin olive oil to vegetables (except corn) before grilling encourages even browning and helps prevent them from sticking to the grill grates. To contain the mess, lay the vegetables on a sheet pan and use a basting brush. Season with salt and pepper before cooking.
4. Go Easy on the Char: Browning vegetables is one thing; incinerating them is another. For the best results, keep the pieces moving to avoid hot spots and grill until they're just tender and streaked with grill marks.
5. Grill Meat First: When grilling vegetables to accompany steak, chicken, or pork, we cook the meat first, while the fire is at its hottest. By the time the meat is done, the heat has subsided a bit and the vegetables can cook at more moderate temperatures while the meat rests.
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RECIPE: GRILLED POTATO SALAD
WHY THIS RECIPE WORKS
Smoky grilled potatoes in a highly seasoned vinaigrette are a worthy addition to a griller's repertoire, but most recipes require a lot of precision tong or spatula work. For a recipe with an easier approach, we precooked waxy Red Bliss potatoes, which hold their shape better than other types, and cut down on the number of potato pieces that needed to be flipped by using large potatoes and cutting them into thick planks. We also wanted our Grilled Potato Salad recipe to taste smoky, but not so much that it was overwhelming. To moderate the smoke flavor, we used bold ingredients like garlic, capers, and parsley in the vinaigrette.
Serves 6
This salad is best served at room temperature; this gives the potatoes time to soak up the flavors of the dressing. If you choose to serve it warm, let the salad rest for 15 minutes before serving to allow the flavors to meld. Look for potatoes that are 3 to 4 inches around; you will need about six for this recipe.
3 tablespoons white wine vinegar
2 cloves garlic, minced
Ground black pepper
9 tablespoons extra-virgin olive oil
2 pounds medium red potatoes, scrubbed (see note above)
1 large red onion
1 large red bell pepper
Table salt
3 tablespoons capers, drained and rinsed
3 tablespoons chopped fresh parsley leaves
1. Whisk vinegar, garlic, 1/4 teaspoon pepper, and 6 tablespoons oil in large bowl. Reserve 1/4 cup dressing and set aside for finishing salad.
2. Slice potatoes into 3/4-inch planks and unpeeled onion into 1/2-inch rounds. Holding the pepper upright, slice off a large fleshy piece from either side of the stem, then slice off the remaining smaller pieces. Bring potatoes, 1 teaspoon salt, and enough water to cover potatoes by 1 inch to boil in large saucepan over high heat. Reduce heat to medium and simmer until edges of potatoes begin to soften but centers are still firm, about 10 minutes. Drain potatoes thoroughly in colander, transfer to medium bowl, and toss with 2 more tablespoons oil. Toss onion and pepper with remaining tablespoon oil in separate bowl. Season vegetables with salt and pepper to taste.
3. Grill vegetables, uncovered, over moderate fire until well charred on both sides, 5 to 10 minutes per side (onions and peppers will take less time than potatoes). Remove vegetables from grill. Using tongs, remove skin from onions. Cut onions and peppers into 3/4-inch pieces and potatoes into quarters.
4. Toss grilled vegetables with dressing (not 1/4 cup reserved dressing). Toss in capers and cool salad to room temperature, about 15 minutes. Just before serving, toss with remaining 1/4 cup dressing and parsley. Adjust seasonings and serve.
This recipe was originally published in Cook's Country magazine. Subscribe today and get a free gift.
