Cross roads

Grilling Veggies

Tips & Tricks to Produce the Best!

Yeah, it’s been done, but why aren’t more of us doing it? Maybe because grilling veggies is just a little intimidating? They cook fast and you have to keep an eye on them, but when you do it right, grilling brings out rich, sweet caramelized veggie flavors that are hard to beat. Follow these tips and in no time at all, grilling veggies will be as basic as the burger — and better for you!

Tip 1: Know Your Veggies

Thicker, denser veggies, like potatoes, yams, beets and carrots will take longer to grill, but you don’t want to keep them over high heat because they will char on the outside but remain raw on the inside. Solution? Spread evenly in a veggie basket coated with cooking spray, sear over high heat, flip, sear again and then move to a cooler part of the grill. You can also par boil and then grill, just for the added smoky flavor and color.

More delicate veggies, like lettuces, radicchio, green beans, tomatoes, etc., will cook fast — a minute or two. Keep these away from high heat in all cases and keep a close watch. Aim for cooking them through with a couple of grill lines for ambiance.

Tip 2: Market District Extra Virgin Olive Oil

Before they hit the grill, toss or spray your veggies with a light coating of Market District extra virgin olive oil to keep them from sticking. Tossing in olive oil also allows any seasonings to stick better. But be careful, too p much oil can cause dripping and flare-ups. A little goes a long way! g s a long way! Tip 3: Size & Thickness —

Keep it Consistent

Clearly, the smaller/thinner you cut your veggies, the faster they will cook. That said, make sure the thickness is consistent, and if you want crispiness, slice thin. This also allows for more surface area, so veggies like onions and eggplant will be done in no time.

Tip 4: Skewer vs. Grill Basket

This is kind of a no-brainer. If the veggies are so small they will fall through the grate, (like cherry tomatoes) put them on a skewer.

Tip 5: Cook in Packets

If you are unable to attend to your veggies with fierce focus, consider foil packets, which are a preferred packets, which are a preferred method for dense, root vegetables. Simply spray the foil method for dense, root vegetables. Simply spray th with nonstick spray, fill with one layer of veggies, fold and with nonstick spray, fill with one layer of veggies, fo crimp. Cover the grill and cook until the vegetables are crimp. Cover the grill and cook until the vegetable tender, about 12 to 15 minutes. When you open a packet tender, about 12 to 15 minutes. When you open a to check doneness, be careful of steam. to check doneness, be careful of steam. erce he foil old and s are packet

Illustration by Justin Guerino

•Harold Import Company Skewers — A kabob classic, specially designed with a square profile to hold food in place and prevent it from spinning while on the grill. Plus, the pointed tip and ring-top handle makes loading and removing foods easy. Reusable, durable, plus food, oven, flame and dishwasher safe, it includes four skewers. •Charcoal Companion® Expandable Grilling Basket — This stainless steel basket has a unique flexible mesh that accommodates everything from fish fillets to whole zucchini. Food is locked into the basket so it can be turned all at once without losing a bite.

Got your notes and your gear? Now try Chef Ben’s Grilled Zucchini & Bell Pepper Fattoush! Why not cook your whole darn dinner on the grill?!

Grilled Zucchini & Bell Pepper Fattoush

Serves

Compliments of Chef Ben D’Amico 12

4-oz. servings

• 1-1/2 lbs. fresh zucchini, cut into 4 long pieces • 1 red bell pepper, seeded, cut in half • 1 yellow bell pepper, seeded, cut in half • 2 Tbsp. Market District extra virgin olive oil • 1/2 tsp. kosher salt • 1/4 tsp. black pepper, fresh ground • 1 cup cucumber, seeded, diced • 3/4 cup grape tomatoes • 1/8 cup green onion, sliced thin • 1/4 cup kalamata olives, pitted • 2 Tbsp. fresh mint, minced • 2 Tbsp. fresh cilantro, minced • 1-1/2 Tbsp. lemon juice, fresh squeezed • 1/8 tsp. ground cumin • 1/2 tsp. kosher salt • 1/4 tsp. black pepper, fresh ground • 3/4 cup Feta cheese, crumbled • Pita, optional

Prep Time 30 min.

Cook Time 15 min.

Rest Time 30 min.

1. Preheat grill to medium-high. 2. Brush the cut zucchini and bell peppers with olive oil, then season with salt and pepper, and place in grill basket on the grill. 3. Grill the vegetables for 4-5 minutes and flip the basket until you have bold char marks and the vegetables start to become soft. 4. Set aside and allow to cool. 5. Dice peppers and zucchini into medium-sized pieces. 5. Dice peppers and zucchini into medium-sized pieces. 6. In a large bowl, combine the diced grilled vegetables, cucumber, tomatoes, green onion, olives, mint and cilantro. 6. In a large bowl, combine the diced grilled vegetables, cucumber, tomatoes, green onion, olives, mint and cilantro. 7. In another small bowl, combine the lemon juice, cumin, salt, pepper and olive oil and mix well. 7. In another small bowl, combine the lemon juice, cumin, salt, pepper and olive oil and mix well. 8. Toss all of the vegetables with the dressing and let sit for 30 minutes. 8. Toss all of the vegetables with the dressing and let sit for 30 minutes. 9. Garnish with crumbled Feta cheese and serve with pita. 9. Garnish with crumbled Feta cheese and serve with pita.

Nutritional Information (Per serving without pita): Calories 60, Fat Nutritional Information (Per serving without pita): Calories 60, Fat 4.5g, Sat. Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 260mg, 4.5g, Sat. Fat 1.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 260mg, Total Carbohydrate 4g, Fiber 1g, Sugars 2g, Protein 2g, Vitamin A Total Carbohydrate 4g, Fiber 1g, Sugars 2g, Protein 2g, Vitamin A 15%, Vitamin C 45%, Calcium 4%, Iron 2% 15%, Vitamin C 45%, Calcium 4%, Iron 2% Nutritional values are based on data from the USDA Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional techniques, variations related to suppliers, regional and seasonal differences, or rounding. and seasonal differences, or rounding.