Memorial Day is coming up and the grilling season is upon us! Here are some tips on how to grill your favorite veggies throughout the summer.
One of our favorite grilled meals includes eggplant, tomatoes, zucchini, onions, scallions and bell peppers.
Eggplant: Slice into thick – at least 1/2″ – rounds. Lay out on cutting board or large platter. Salt generously. Set aside and let sit for 10 or so minutes while you prep the other veggies.
Tomato: Get medium sized organic vine ripened tomatoes. Cut into quarter wedges.
Zucchini: Quarter it lengthwise.
Onion: Slice into thick rounds, at least a 1/4 inch thick.
Scallions: This is a grilling fave and comes straight from Mexico. Don’t do a thing at this point besides rinsing them.
Bell pepper: It’s pretty on the plate if you use red, green, yellow and orange, but it’s not all that important. Quarter the bell and remove the seeds.
Rinse the salt off your eggplant and have a couple of large platters or cutting boards on hand to hold all your veggies while you carry them out to the grill. Cover all your veggies in a good amount of olive oil. Sprinkle all veggies besides the scallions with salt and pepper (and some basil and oregano if you like – that’s especially good on the tomatoes). As for the scallions, give them a good sprinkle of just salt.
Lie the veggies carefully on the grill.
Eggplants: 3-4 minutes on each side, or until grill marks appear and it starts to look softened.
Tomatoes: 2-3 minutes on each side of the wedge, or until grill marks appear and it starts to look softened.
Zucchini: 4 minutes per side, or until grill marks appear and it starts to look softened.
Scallions: 2-3 minutes a side, or until green ends are getting charred. These want to be crispy and crunchy at the tips and soft and chewable at the root end.
Onions: 6-8 minutes per side.
Bell peppers: 3-4 minutes per side, or until grill marks appear and it starts to look softened.