Mastering the Flame » Vegetables http://www.masteringtheflame.com Sun, 07 Jun 2009 23:58:02 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 How to Grill Peppers in 6 Easy Steps http://www.masteringtheflame.com/2008/12/how-to-grill-peppers-in-6-easy-steps/ http://www.masteringtheflame.com/2008/12/how-to-grill-peppers-in-6-easy-steps/#comments Thu, 04 Dec 2008 17:38:37 +0000 Tom http://www.masteringtheflame.com/?p=219 Roasted peppers are probably my favorite grilled vegetable.  Grilled peppers turn out soft and sweet, with a slightly smoky character.  I love them as is, with a bit of olive oil, but they can also be added to other dishes to provide a sweet, smoky character.

Image by kylemay

Grilling peppers can be done on either a gas or charcoal grill.  I’m a big fan of charcoal grills, so that is what I generally use to roast my peppers.

  1. Set your grill up for direct grilling.  This means the peppers will be roasted right over the heat source.  If you are using a charcoal grill create an even layer of hot coals.

  2. The peppers will be grilled over high heat.  We are talking about temperatures at 450°F or slightly higher.  If you are using a charcoal grill it will take about 5 – 10 minutes for the coals to reach this temperature.  The coals should be bright orange at this point.

  3. Place the peppers on the grate and grill for approximately 5 minutes on each side.  Each side should produce a nice char.

  4. After they have finished grilling place the peppers into a dish and cover with plastic wrap.  Let the grilled peppers sit for approximately 20 minutes.  This steams the peppers which helps loosen the skin from the flesh.

  5. After the roasted peppers have finished steaming, pull the skin off the peppers using a knife or your fingers.  Don’t worry if you can’t get every last piece of skin off the peppers.  A bit of charred skin will add to the flavor.

  6. Finally cut off the stem ends, slice the peppers open and scrape out the seeds.

You can grill pretty much any type of peppers you want, from your various colors of bell peppers to your different varieties of chili peppers.

Don’t feel that you have to char the skin black and remove them either.  You can grill the peppers until the skin has reached a slight golden brown color on each side.  At this point you can eat the peppers skin and all.  The “skin on” method will produce flavors completely different from grilled peppers with the skin removed.  Experiment with both types in your dishes.

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]]> http://www.masteringtheflame.com/2008/12/how-to-grill-peppers-in-6-easy-steps/feed/ 5 10 Tips for Great Grilled Vegetables http://www.masteringtheflame.com/2008/10/10-tips-for-great-grilled-vegetables/ http://www.masteringtheflame.com/2008/10/10-tips-for-great-grilled-vegetables/#comments Wed, 01 Oct 2008 20:13:21 +0000 Tom http://www.masteringtheflame.com/?p=48 The majority of us could always use a bit more vegetables in our diet.  What better way to prepare those veggies than on the grill.  The use of grilled vegetables is only limited by your imagination.  There is a multitude of dishes that can be prepared with grilled veggies, or you can enjoy them straight off the grill.

Image by adactio

Here are 10 Tips for Great Grilled Vegetables

  1. Fresh is better!  If you can get your produce fresh then do it.  Get what is in season if you can.  Do you garden, or does a friend or neighbor garden?  There you go a great fresh vegetable source.  Another great idea is hitting the farmers’ markets.  I love to go to farmers’ markets because they are filled with such variety that you probably won’t find at your local grocery store.
  2. Slice the vegetables to allow for the maximum amount of surface area to be exposed to the grill.  This will allow the vegetables to cook evenly and quickly.  Generally the veggies should be cut to ½ – ¾” thickness.
  3. A grill basket or skewer will be needed if you are using chopped or smaller vegetables such as cherry tomatoes or button mushrooms.  If you think a vegetable may fall through the grate, put it on a skewer or in a grill basket.
  4. Lightly brush on each side with either canola or olive oil.  Olive oil is preferred since I think it brings out a wonderful taste in the vegetables.  The oil is needed to keep the veggies from sticking and burning on the grill.
  5. Marinades can be used in place of the oil.  If you have a great marinade you want to try out, give it a whirl.  You’ll want to let the vegetables marinade for about 20-30 minutes before putting them on the grill.
  6. Seasoning.  Here you have some room to experiment.  But overall a bit of kosher salt and some fresh cracked black pepper go along way in adding flavor.  Add after you have brushed with oil.
  7. Before adding the vegetables to the grill, wipe the grate with a bit of oil.  The oiled grate with help prevent the vegetables from sticking and burning.
  8. Keep and eye on the temperature.  Grill at a medium-hot temperature over direct heat.  Grilling times will vary depending upon thickness and type of vegetables.
  9. Baste those veggies.  While grilled vegetables will lose moisture, some veggies are more susceptible than others.  Keep those veggies moist by brushing on a bit of olive or canola oil every so often.
  10. Doneness.  Doneness is a personal preference.  Some prefer firmer grilled vegetables, and some prefer softer veggies.  The longer they cook the softer they will get.  Keep an eye on them.

Grilling vegetables is easy and can add some unique flavors and colors to your dishes.  Each vegetable is different and has its own characteristics, the possibilities seem almost endless.  It is amazing how much flavor you can bring out of a vegetable just by throwing it on the grill.

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