Chef Chat Cafe: Grilling vegetables

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Thursday, July 5, 2007

Grilling vegetables

I try to grill vegetables and they turn out not so good to say the least. I try just oil and S&P also with some fresh herbs. But the herbs burn and there's always not enough salt. I try to grill squash, eggplant, onions, and peppers. Please Help!!
Sarah
Dear Sarah,
Grilling vegetables can be difficult even though it may look easy. To answer your questions we will start at the top.

For the herbs burning, the easy way to solve that is to just use dry herbs. The dried herbs will stay better on the grill. Fresh herbs should really be used at the end if you plan to cut up the vegetables and use as a medley. If not and you still want to use fresh herbs use long lasting herbs like thyme, rosemary, or oregano. Be sure to use enough oil to help them stay moist on the grill. Please do not use any herbs on your peppers because you will just burn them to much.
For the salt and pepper. If you always say you do not have enough S&P when you eat, you have to say to yourself "a little more" until you say that's to much. By doing that you will learn how much salt you like on your food. Be careful though, you may over salt too so just be ready.

If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe