Side Dishes

Grilled Vegetables

Grilling vegetables brings a wonderful, smoky flavor to them making even the most committed carnivore willing to consider the options. Asparagus, potatoes, and onions make excellent candidates for the grill. Most vegetables need to stay about ¼ inch thick for good grilling and your grill needs to be clean, oiled, and at a medium to medium-high heat.

Vegetables need to be brushed with oil and seasoned with salt, pepper, and paprika for a little extra zest. Place the seasoned side down. Be sure to brush and season the other side so those flavors get into the food. Turn when browned with nice grill marks. Grilling until browned makes the sugars caramelize bringing out that toasty and nutty flavor.

My favorite is Onions, usually the big sweet Vidalia or other sweet Onions. Red onions work well also. Try cutting them into halves pr wedges at first so the timing can be right before you try slices that may fall apart.

Any of these can be done in your oven as well, it's just not as much fun. Try your broiler pan and a 450 degree oven.