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Topic: I could use some advice on the veggies . . . .
From: James I. Hilliard,
Subject: Re: Grilling Vegetables

Smoky,

Thanks for a great web site. You are a fountain of grilling wisdom and information.

We try to use the gas grill for routine meals. Not "barbecuing" by any stretch, but making meals much easier and better than we can normally do on the range. I have figured out the steak and burger and pork routine, but could use some advice on the veggies. How do we do baked potatos? What about other veggies? Your advice is much appreciated.

Griller J. Hilliard

Hi Griller J.,

Thanks for the kind words.

As you have, no doubt, discovered, veggies take a little different treatment from meat. Fact is, most veggies benefit from being cooked in moist heat rather than the dry heat of a grill. Therefore, it makes sense to only grill those veggies which will gain more from grilling than they lose from being exposed to dry heat. Or, prepare the veggies in a fashion which will benefit from grilling.

Potatoes, for instance, don't really take on much different flavor whether baked in the oven or on the grill. Potatoes baked, stuffed and then cooked on the grill will absorb smoke flavors - assuming there is smoke. Some veggies that improve on the grill are: Peppers - grilled, smoked or charred to remove the skins. Stuffed sweet peppers are an excellent grill dish. Garlic - roasted is outstanding alone and adds a unique flavor to other dishs.

Squash, zuchinni, eggplant and cukes parboiled, split and stuffed are fine fare for the grill.
Spaghetti squash is a fantastic platform for all sorts of flavoring and stuffing.
Tomatoes - stuffed and grilled or grilled and mixed are fine.
Onions - baked, roasted or sliced and grilled are excellent
Corn - in the shuck is outstanding when grilled.
Florence fennel is excellent grilled.

Sorry, I've made myself hungry and have to stop to crank up the grill.

Fun,
Smoky

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