Save money and don’t heat up your kitchen–cook on the grill!
June 21, 2010 | Peggy Martin
We have lots of rain and heat in Iowa this summer (it seems like a sauna). And, since I try to use the air conditioner as little as possible, the thought of adding to the heat by starting the oven doesn’t appeal. Grilling is my answer. It keeps the house cooler, I have fewer dishes to wash, and food from the grill tastes good.
Most of us think about grilling meat, poultry, or fish, but have you considered grilling fruits and vegetables? As long as you have the grill going, why not give it a try? Fruits and vegetables both taste sweeter when cooked on the grill, and there is a slight smoky flavor.
Here are a few hints:
- Cut fruits and vegetables into sizes that won’t slip through a grill grate, purchase an inexpensive grill pan to protect foods, or make a homemade version with a double layer of heavy-duty aluminum foil fashioned with a turned-up edge (to prevent food from rolling off the grill or into the coals).
- Cut vegetables into large, flat pieces of even thickness throughout each slice. You can cut them into smaller pieces after cooking.
- Allow grill surface to get hot (but not flaming) before placing raw foods, including fruits and vegetables on it. Grilling time will vary with the size of the cut fruits and vegetables. Two to three minutes per side may be all that it takes to grill fruits and vegetables.
- Brush fruits and vegetables lightly with cooking oil before placing them on the grill to enhance color and prevent sticking. Or, marinate vegetables for a few minutes in an oil-based Italian-style dressing to introduce Italian seasoning.
- To avoid cross contamination, use separate tongs, plates, or platters when grilling meats, hamburgers, hot dogs, poultry, fish, fruits and vegetables, or when toasting breads.
- Here are a few fruits and vegetables to consider grilling: potato, squash, onion, eggplant, asparagus, mushrooms, green pepper strips, thick-sliced or halved tomatoes, nectarines, peaches, pears, pineapple, and banana.
If you’d like more information, Julie Garden-Robinson, North Dakota State University, has a column in her Prairie Fare series on grilling fruits and vegetables you might like to read.
-pointers from Peggy