Vegetables / How to grill vegetables
Grilling is a great way to prepare vegetables. From the old familiar
corn on the cob to mushrooms and tomatoes. Below are some guidelines
to make sure your vegetable grilling experience is a good one.
Wash vegetables before grilling.
Cut in half or into thick slices. You want it to stay on the
grill and not fall through into the fire. Thicker vegetables should
be cut into approximately 1/2 thick slices. Smaller vegetables
can be skewered for easy grilling.
Brush vegetables lightly with butter or oil. A sprinkle of salt
On medium hot grill place skewered and larger vegetables directly
on grill grate. Grill baskets are also an excellent way to obtain
a great grilled flavor with out loosing then into the fire.
Turn vegetables frequently to grill evenly and brush with additional
butter or oil to prevent drying, if necessary.
When the skin is slightly blistered and the vegetables become
slightly soft season with salt and pepper and remove from grill.
Other seasoning suggestions:
For a traditionally spicy flavor brush vegetables with oil infused
with our traditional Jamaican
Jerk Dry Rub. In a small bowl combine 1/2 cup cooking oil,
1 Tablespoon lemon juice and about 1 Tablespoon of Knox's Jamaican
Jerk Dry Rub. Brush on vegetables while grilling.
Corn on the cob will never be the same. Grilled or boiled corn
brushed with Chipotle BBQ seasoned butter is a little slice of heaven. Just whip together
1 stick of soft butter with 1 Tablespoon Knox's
Chipotle BBQ dry rub. Let stand for 10 minutes. Brush on grilled
or boiled corn on the cob before eating.