Perhaps the biggest takeaway of the event was that almost anything can be grilled. Tomatoes, peppers, squashes, onions, snap peas, fennel and corn were just a few items we used with a degree of success. We don't suggest grilling rhubarb, however - though it was a fun experiment.
Here are a few of Randal's grilling tips:
- Oil the grill - not the veggies. This prevents burning and an unpleasant oily taste. When oiling the grill, do so just lightly and apply with a paper towel. It's also important to make sure the grill is well cleaned beforehand.
- It's much easier to grill the veggies first, then chop. Smaller pieces are more difficult to control when on the grill and it's easy to lose them down the grates.
- Pay attention to the grill. Foods can cook pretty quick, especially veggies, and it doesn't take long for something to burn.
Recipe: Grilled Veggie Salad
There's really no recipe for this one. Just grill up your favorite mix of vegetables (like sugar snap peas, peppers, etc), slice and toss together with just a little olive oil, salt and any fresh herbs you have on hand!