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Fire-Roasted New Potatoes with Sizzled Sage Leaves

Grilled Buffalo Spuds

Grilled Potato Chips

Sweet Potatoes in the Coals with Lime-Cilantro Butter

Vanilla Cauliflower

Orange-Glazed Barbecued Carrots

Grilled Sesame Mushrooms

Barbecued Beets with Orange Honey Butter

Barbecued Ginger-Hoisin Brussels Sprouts

Grilled Fennel Bathed with Riesling

Smoky Black Beans with Cilantro and Lime

Barbecued Baked Beans

Smoked Jerk Tofu

Asian Barbecued Tofu

Tofu Kebabs with Indonesian Peanut Sauce

Grilled Asparagus Wrapped in Prosciutto

Grilled Garlichokes

Grilled Chicory with Sour Cherry Vinaigrette

Grilled Ginger and Garlic Scallions

Roasted Onions with Gorgonzola Crumble

Grilled Caramelized Vidalia Onions

VEGETABLE-GRILLING GUIDE

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VEGGIES ON THE GRILL

Vegetables come in all shapes, sizes, and densities. Each one requires a slightly different preparation. And some vegetables can be grilled in more ways than one. For instance, eggplant can be sliced and grilled over direct heat to keep the slices intact, or whole eggplant can be grilled with indirect heat so you can scoop out the softened flesh from the skin. Sliced sweet potatoes can be grilled over direct heat, or you can bury whole sweet potatoes in the coals and eat them out of their skins like a baked potato.

In general, most vegetables should be grilled quickly over a medium-high fire. It helps to add some fat and flavor, so we recommend brushing or tossing most vegetables with oil and sprinkling them with salt and pepper or the spice rub of your choice (see Chapter 11 for various rubs). We prefer to grill whole vegetables or large pieces directly on the grill grate. This method works well for lengthwise slices of zucchini or eggplant, quartered bell peppers, quartered onions, and lengthwise slices of fennel. For smaller pieces, such as crosswise slices of zucchini or unpeeled garlic cloves, a grill screen coated with oil prevents the pieces from falling into the fire (see page 23 for more on grill screens and grill trays).

Here are general prep guidelines and cooking times for various vegetables. All cut vegetables should be washed, trimmed, and tossed with oil and the seasonings of your choice before grilling. For the larger vegetable pieces listed in the chart, we recommend grilling the vegetable and then cutting it into bite-size pieces after cooking. All vegetables listed below are cooked over direct medium to medium-high heat, turning once or twice during cooking, until just tender and grill-marked. Some whole vegetables are left unseasoned and are grilled by indirect heat; those are noted in the chart. Check out the recipes throughout this chapter for more creative ways to flavor and serve grilled vegetables.

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Grilled Summer Vegetables with Brown-Butter Vinaigrette

Vinaigrettes are simple. Made from two main ingredients, they differ largely in the proportions used—more oil or more vinegar? Will you add herbs this time, or just a clove of garlic? But occasionally something comes along that gives the old standby a whole new identity. In that vein, we give you Brown-Butter Vinaigrette. The oil is replaced with sauteed butter, creating a culinary hybrid—half vinaigrette, half butter sauce. It’s vinaigrette deluxe.

TIMING

Prep: 10 minutes

Grill: 10 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen

• Long-handled spatula

GETTING CREATIVE

• Change the vegetables to fit what you have on hand, or pour this vinaigrette over a single vegetable, such as asparagus, potatoes, artichokes, or a variety of heirloom tomatoes.

• Add herbs to the vinaigrette, or replace part of the vinegar with lemon or lime juice.

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THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

Oil for coating