All this week I am blogging about grilling, as the season seems to be upon us.
For some reason most of what we grill seems to be protein based; a good steak, barbecued chicken or skewered shrimp, and there is nothing wrong with that, but the grill is a very versatile piece of equipment, and it seems a shame to use it for such a narrow spectrum of what it can actually accomplish.
I am referring of course to vegetables. Corn on the cob is reasonably popular, but what about squash, okra (which is so good grilled it is almost addictive), zucchini, asparagus, onions, bell peppers, jalapeños, tomatoes and potatoes, both white and sweet?
You could grill a medley of vegetables, chop, season, and combine to serve as a killer side, or if you are brave enough, as a filling for tacos.
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Squash, zucchini or onions
Charcoal grill (charcoal should be white and very hot)
Salt and freshly ground black pepper
I can hear the cat calls now, but a charcoal grill really is best, not the easiest, but it does provide the best flavor. Slice the vegetables into thick slabs, lightly cover in oil and then season aggressively with the black pepper. Use the tongs so you don’t have burned fingers, grill, turning often to insure even cooking. When they are fork tender, but not overdone, season with salt and serve at once.