dimanche 25 avril 2010

Night Barbeque

We tried to coax summer into full swing with a beginning-of-the-season barbeque, begun at dusk and finished in shadows softened by candlelight, on the warm stone terrace of a friend's apartment.

On the grill the fresh vegetables shone center stage. Vibrant reds, yellows, and greens blistered black on the edges, sweating beads of olive oil.

Tough-skinned vegetables are perfect for grilling. Only a small amount of fat is necessary, and the barbeque gives great flavor. Wash the vegetables, and cut them into large, even pieces. To prevent them drying out over the flame, soak the pieces in water for up to 30 minutes before grilling. Then pat dry and brush with olive oil. Grill 2-3 minutes per side and season with salt and pepper, or any other herbs.

These vegetables are well suited for grilling:

Asparagus, whole
Bell Peppers
Chili Peppers, whole
Portobello or other mushrooms, whole

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down for about 10 minutes or until the skin is brown.

Onions: Remove skin and cut horizontally about 1/2 inch thick. Brush with oil and grill 3-4 minutes.

Tomatoes: Something you don't usually see on the grill but it works well. Cut in half and grill cut side down.

Corn on the cob: Gently pull back the husks but don't remove. Remove the silk and cut off the end. Brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes. Turn to avoid burning.

Potatoes: Perfect for grilling but takes a bit longer. For whole potatoes, wrap in aluminum foil to keep the skin from burning and grill 35-40 minutes, turning occasionally. Or cut into wedges, brush with olive oil, and grill until browned.

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