A grill master this cook is not. Who else is happy with a giveaway grill free from the dealership when my dad upgraded vehicles awhile back?
But I’ve nailed vegetables cooked on the grill in foil. Many warm evenings, I toss chopped what’s-on-hand vegetables into a foil packet with the slower-cook sorts on the bottom, top with garlic, dot with butter, sprinkle with salt and shake with pepper. Thirty 30 minutes later, it’s supper time, no bun required.
Still, my admiration goes out to grillers who debate the merits of hardwood charcoal and briquettes, stoke their chimneys and produce great burgers, breasts and butts with such ease.
Maybe someday. Until then, here’s a favorite recipe for vegetables cooked on the grill in foil, one even a professional amateur can master.
GRILLED VEGETABLES in FOIL
Time on grill: 20 – 25 minutes
Makes 5 cups, easily doubled for a crowd
SOY GINGER VINAIGRETTE
- 2 tablespoons vegetable oil (see TIPS)
- 1/2 teaspoon sesame oil
- 1 tablespoons soy sauce
- 1/2 tablespoon garlic
- 1/2 tablespoon fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon kosher salt
- Freshly ground pepper
- 2 ribs celery, 1” pieces on diagonal
- 2 carrots, 1” pieces on diagonal
- 4 ounces fresh mushrooms, washed (see TIPS) and trimmed, caps broken into pieces
- 1/2 red onion, peeled, cut in 5 pieces
- 1/2 red bell pepper, cut into 5 strips
- 1/2 head broccoli, stems peeled and cut into rounds, tops cut into florets
- 1/4 head red cabbage (my favorite!), cut in small wedges
VEGGIES (about 8 cups total)
Preheat grill. Whisk vinaigrette ingredients in a large bowl.
Wash and drain vegetables before slicing (see TIPS). Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)
Tear two foil sheets about 11x18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately.
En papillote [pah-pee-YOHT, PAH-peh-loht] refers to food baked inside a wrapping of parchment, foil or another material. Lots of people like to cook food in foil because it's so easy. Plus, the clean-up is simple and the cooking time is short because the heat is concentrated. So I've started to collect recipes for food cooked in foil. If you have a favorite recipe that fits this style, I'd love to test it out!
LEARNING to GRILL
Last week, cookbook author Steve Raichlen was in town to promote his new book, The Barbecue! Bible 10th Anniversary Edition. Is this the summer, finally, to learn how to grill? Wish me luck!
Many thanks for this recipe to my cousin Diane, who's a great cook in Winnipeg, Manitoba. I am so lucky that my family so generously shares so many favorite family recipes. Thank you, all!
To mark Canada Day on July 1, Canadian food bloggers are collecting Canadian recipes for Mmmm...Canada; this is my contribution. I am much proud of my Canadian heritage and appreciate that Canada bestows dual citizenship. Still, my 'Canadian' recipes are few and far between because for me, Canada isn't a foreign place, it's just family, it's just the place across the river. (My dad's house sits just across the river from Ontario: swimmable in the summer, walkable in the winter.) Canadian readers (there are a lot of you!) may be amused at the recent good-natured finger-wagging from a Canadian who took issue with the authenticity of my mother's recipe for Butter Tart Bars. Others will be moved by the OCHER-Yaya, a gathering of Canadian women, friends since the 1950s, and their daughters at my house in St. Louis just last month.
Hot Off the Grill
More Recipes for Summer Vegetables
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~ Ajvar , a very very favorite no-cook vegetable ~
~ Ten Great Vegetable Recipes from Other Food Blogs, ones I'd like to make myself (and why) ~
~ Greek Zucchini Pie, one I really did make, from Greek-Canadian food blogger Peter Minakis ~
~ Raw Beet, Carrot & Kohlrabi Salad, beautiful color ~
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