Grilled vegetables: definitive practical guide

Grilled vegetables are a great side dish to accompany almost anything: meat, fish, chicken. If you know how to pair them with a good dressing, grilled vegetables always turn out great.

They're also very easy and quick to make. With a good grill, you can have a delicious side dish ready in 15 minutes.

Another advantage is that grilled vegetables are great reheated. Reheating food is never the idea (at least in my case), but in every house there's no leftover food...

Here are some essential tips.

Which vegetables to grill and which not to

grilled vegetables that are great:

• -Eggplant
• -Zucchini
• -Zucchini (the green ones)
• -Asparagus
• -Mushrooms (mushrooms, oyster mushrooms , portobello mushrooms, etc.).

grilled vegetables that are good, but require a prior process:

• -All onions (gentlemen: I just made up that word): onion, leek, spring onion, shallots, etc. They can be cooked straight away and will be fine, but you should be aware that the flavor will be overpowering. To avoid this, blanch them (place them in boiling water) for a couple of minutes, let them dry, and then grill them.
• -Leek : The texture of grilled leeks may not be optimal. This can also be solved by blanching them for a couple of minutes.
• -Potatoes, carrots, and squash (here we go) like pumpkin and squash won't be fully cooked. They need to be brought to a boil first and cooked, but be careful not to overcook them, as they could fall apart on the grill. In other words, they need to be cooked very, very al dente. Then, drain them and then put them on the grill.
• -Broccoli, cauliflower, Brussels sprouts : blanch beforehand, 1-2 minutes will be enough.

grilled vegetables with dubious results:

• -Tomato : It's not that it can't be done, but you need to know a few things: you have to cut the slices very thickly or use half a tomato. The insides (the juice and the seeds) will disappear, drip onto the grill, and release smoke. Cook them last. And think about a good dressing because that way they'll have a hospital-like flavor on their own.
• -Peppers and bell peppers : they're not bad, but in my opinion, they're not cooked properly and the skin doesn't come off perfectly (I'm thinking of a striped grill). I prefer to fry the peppers in a pan with a little oil.

vegetables that are not grilled even with a stick:

• -Leafy vegetables (we're getting along, aren't we?): If you're thinking of grilling a leafy vegetable, I have news for you: you're wrong. Don't worry, there's a solution; it's not difficult to cook. This page welcomes you with open arms. But start by watching this video: When the water boils.

Practical tips for grilling vegetables

take them into account

• -Preheat the griddle thoroughly before adding the vegetables. If you skip this step, they'll be less crispy.
• -Stay firmly on the grill! Pay close attention to the cooking times for each vegetable so they don't get overcooked. Grilling vegetables is usually quick, about 2 minutes per side, but it depends on the vegetable.
• -Always keep in mind that when you remove them and lose the heat, your grilled vegetables will soften. Remove them al dente.
• -When removing them: Don't place grilled vegetables on paper; they'll stick and you'll eat the paper. Don't cover them, or they'll become too soft from the steam.

Easy dressing ideas for grilled vegetables

is what will give it character

• -Garlic and parsley, one heart: don't doubt it.
• –Chimichurri
• –Wrinkled
• -Soy sauce and honey
• -Mustard, olive oil and honey
• -Cream cheese, olive oil, lemon zest, mustard
• -Balsamic vinegar, olive, cumin
• -Cream cheese, coarsely chopped basil, chopped black olives, olive oil