Summer Vegetable Grilling Primer
The Basics on Grilling Zucchini, Yellow Squash, Tomatoes & Eggplant
Aug 3, 2008
Grilling summer vegetables such as squash, eggplant and tomatoes is a very easy task with limited prep. A light vinaigrette or an oil flavored with herbs can be used prior to grilling for a little added flavor, or keep it simple with just a little olive oil and salt and pepper. Some vegetables can be left whole while others should be sliced or wedged. Here are the basics for some of the more popular garden vegetables grown in backyards this summer.
Grilling Summer Squashes
Summer squash includes zucchini, yellow crooknecks, yellow bar squash and pattypan squash. They are great grilled and a light oiling is pretty much all that is needed before grilling. Summer squash can also be marinated in a vinaigrette for up to an hour before grilling or tossed in a herb-flavored oil. Leave on the grill for 5-8 minutes with a few turns to ensure even cooking.
- For zucchini and yellow bar squash, clean and dry if freshly harvested then trim ends. If slicing, slice in thicknesses of no less than 1/2 inch. Otherwise, cut in quarters lengthwise.
- For crookneck squash, the yellow variety with a curved slim top, clean and dry if freshly harvested. Trim the top and bottoms and if small, simply cut in half lengthwise. These may also be quartered if large, but cut off the neck part and slice in half lengthwise and grill separate from the large quarters as they will cook faster.
- For pattypan squash, trim ends after cleaning and cut in half crosswise. The seeds and rind when picked early and small are completely edible.
Grilling Tomatoes
Tomatoes are a simple way to introduce color to the grilled platter. Tomato colors can be found in deep reds from the traditional varieties to greens, purples and variegated stripes from the heirloom types. Grilling time depends on the size and variety but 3 to 5 minutes is a general rule, or just long enough to see the grill marks.
- Cherry tomatoes can be threaded alternately with other vegetables. They can also be left whole on the stem and carefully grilled for a few minutes to mark.
- Large tomatoes can be halved and sprinkled with salt and pepper and grilled until warmed through.
Grilling Eggplant
This bulbous purple skinned vegetable is a hearty addition for the grilled platter.
- For all varieties, trim both ends and cut in slices up to an inch thick. Eggplant tends to soak up anything that it comes in contact with when raw, so a little brushing is all that is needed with a sprinkling of seasoned salts before grilling. Grill for about 6 to 9 minutes until brown on the outside and tender on the inside.
All Purpose Herb Oil for Summer Squash, Tomatoes and Eggplant
Use this recipe for tossing these vegetables in before grilling. It contains no vinegar, and the choice of herbs going in it can match the main dish.
Ingredients:
- 1/2 c olive oil
- 3 tsp of one or divided among these different fresh herbs, chopped: oregano, thyme, rosemary, dill, Italian flat leaf parsley, basil, tarragon, savory, sage
- 1/4 tsp dry mustard, optional
Procedure:
- Whisk all the ingredients together, and toss with vegetables prior to grilling, or brush on before placing on the grill.
