Grilling Vegetables 101
Give your next barbecue a boost with these simply delicious tips
Whether you’re having the whole neighborhood over for a cookout or planning a quiet evening at home with your family, grilling vegetables is definitely crowd-pleasing. Try these easy-to-follow directions to turn an ordinary meal into an extraordinary feast.
Artichokes
Artichokes are a little tricky, but worth the prep time. First, trim the tip off of each leaf. Then, cook artichoke in the microwave, boil in the oven or pressure cook until the outer leaves easily pull away. Run them through cold water to cool, then cut in half, lengthwise. Spray with a nonstick cooking spray or rub lightly with olive oil and sprinkle with LAWRY’S Seasoned Salt and Pepper. Place the artichoke slices on a hot, sprayed grill for about 10 minutes.
Asparagus
Before grilling, cut off the ends and soak in cold water for at least 30 minutes (this helps them steam). Pat with a towel and then spray with a cooking spray or brush with olive oil. Place on a sprayed grill and turn about every minute or so.
Corn on the Cob
Remove the outer husks and the inner corn silk, or you can partially peel back the husks and put them back in place around the corn. Soak in water for 30 minutes to create more steam during cooking, unless you prefer a smokier flavor (then skip soaking). Another option is to wrap them in foil and place directly on the grill. If you choose to shuck your corn, lightly spray or brush with oil to achieve a caramelized effect and smoky flavor. Spice up your corn on the cob by rubbing with LAWRY’S Seasoned Salt.
Portabella mushrooms
Portabella mushrooms make tasty appetizers, burger toppings and veggie sandwiches. To prepare on the grill, first remove the stems and wipe the caps clean. Place mushrooms in one of LAWRY’S Marinades for up to one hour. Remove from the Marinade and grill for 8-10 minutes on each side (starting with the bottom side down first) until they begin to brown and are soft to the touch.
Onions
First, peel off the papery exterior skin and slice in ½-inch slices. Spray with cooking spray or brush with olive oil and grill for approximately 3-5 minutes. You can wrap onions in foil mixed with a sprinkling of brown bouillon and brown sugar. Seal the foil packet and place on the grill for 20-30 minutes and voila! Caramelized onions for your burger or steak.
Peppers
Peppers of all kinds are made for grilling. Eat them alone as an appetizer dipped in hummus or veggie dip, or serve with steak or burgers. Cut the tops and the bottoms off, leaving a cylinder. Then slice down one side, flatten and cut into strips. Remove the seeds and white “ribs.” Spray with cooking spray or brush the skin side of the pepper with olive oil and place on the grill.
Potatoes
Prepare potatoes like you would for the oven: scrub and prick with a sharp knife or fork. Rub with olive oil and salt, then wrap in heavy foil. Place on grill for 40-60 minutes depending on the size of the potato, and cook until well done. Turn over about every 10 minutes. You can also peel potatoes, cut in cubes or wedges and wrapped in foil packets along with your favorite LAWRY’S seasonings and a drizzle of oil. Place packet on grill for 20-30 minutes or until tender.
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