GREEN FARMS
If your grilling your veggies to use as a side dish, or main feature dish; here's some helpful cooking tips...
Bell Peppers- Stemmed, seeded and flattened, remove the inter white pith. Cooking time: 8-10 minutes, turn once
Eggplant- Ends trimmed and cut crosswise into 3/4 inch thick rounds. Cooking time: 8-10 minutes, turning once
Mushrooms- Brushed clean and skewered. Cooking time: 8-10 minutes, turning once
Onions- Peeled, cut crosswise into 1/2 inch thick rounds, and skewered. Cooking time: 10 minutes, turning once
Zucchini or Summer Squash- Trimmed and sliced length wise into 1/2 inch thick strips.
Cooking time: 8-10 minutes, turning once
Corn on the Cob- Remove all but the inner layer of husk, kernels should be covered but visible through the last husk layer. Snipe off the silk with scissors. Cooking time: 8-10 minutes, turning every 2 minutes
All vegetables should be brushed with olive oil (except corn on the cob) and sprinkled generously with salt and pepper. Veggies are best grilled over medium-hot fire.
Jazzing up grilled veggies-
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Combine extra-virgin olive oil with minced garlic, fresh herbs, or citrus zest and brush over veggies before and during grilling time.
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Sprinkle with grated parmesan, crumbled goat or blue cheese
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Chop up your grilled veggies into bite size pieces and drizzle with your favorite vinaigrette for a quick salad
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Drizzle with pesto or tapenade
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Add to your favorite pasta salad mixure