Preparation:
Recipe by: WD's Light Meals in Minutes 1992 page 35 Marinade and basting: Mix the above in a container that will allow you to
Note: Dense vegetables need to be precooked (completly or blanched) before
*ARTICHOKES: Whole baby artichokes; large artichokes, halved or quartered.
*CARROTS: Rub unpeeled medium-sized carrot with marinade before grilling. G
*CORN ON THE COB: Pull husk down and discard silk. Brush corn with marinad
*EGGPLANT AND JAPANESE EGGPLANT: Cut large eggplant into 1/2-inch rounds o
*FENNEL: Cut in half or into thick, lengthwise slices; marinate briefly bef
*LEEKS: Cut large leeks in half, leaving enough of the root to hold the ha
*MUSHROOMS: Large mushrooms can be cooked on the grill; skewer small mushr
*ONIONS: Quarter or slice large onions; skewer small onions. Marinate brief
*PEPPERS: Skewer chunks, slice into rings or briefly before grilling. Brush
*POTATOES: Slice large potatoes into 1/2-inch slices or quarter them; small
*SCALLIONS: Leave whole; marinate briefly before grilling. Grilling time: 1
*SUMMER SQUASH: Small zucchini can be grilled whole; cut larger ones in hal chunks. Treat yellow squash the same, but allow more grilling time, since i
*TOMATOES: Skewer small tomatoes; cut larger ones into slices or quarters.
*SWEET POTATOES OR YAMS: Cut in half or into 1/2-inch lengthwise slices; |
