Ingredients
1/3 cup olive oil
1/4 cup lemon juice
2 cloves garlic finely chopped
1 tsp chicken or beef bouillon granules
Directions
Marinade and basting: Mix the above in a container that will allow
you to marinate the vegetables as well as brush them while they
grill. Makes about
1/2 cup.
Note: Dense vegetables need to be precooked (completly or blanched)
before grilling.
*ARTICHOKES: Whole baby artichokes; large artichokes, halved or
quartered. Trim and steam until tender; marinate briefly before
grilling. Grilling time: 10 to
15 minutes or until brown.
*CARROTS: Rub unpeeled medium-sized carrot with marinade before
grilling. Grilling time: 20 to 25 minutes, turning frequently, until
brown and soft.
*CORN ON THE COB: Pull husk down and discard silk. Brush corn with
marinade. Pull husk up and secure with string. Soak in water for 10
to 15 minutes before grilling. Grilling time: 15 to 20 minutes,
turning frequently, until husks are charred.
*EGGPLANT AND JAPANESE EGGPLANT: Cut large eggplant into 1/2-inch
rounds or lengthwise slices; cut small Japanese eggplants in half or
leave whole. Marinate briefly before grilling. Grilling time; 5 to 7
minutes per side, or until soft and brown.
*FENNEL: Cut in half or into thick, lengthwise slices; marinate
briefly before grilling. Grilling time: 10 to 20 minutes per side, or
until brown and tender.
*LEEKS: Cut large leeks in half, leaving enough of the root to hold
the halves together. Marinate briefly before grilling. Grilling time:
10 to 15 minutes, turning frequently.
*MUSHROOMS: Large mushrooms can be cooked on the grill; skewer small
mushrooms. Brush with marinade during grilling. Grilling time: 5 to 10
minutes, turning frequently.
*ONIONS: Quarter or slice large onions; skewer small onions. Marinate
briefly before grilling. Grilling time: 10 to 30 minutes, or until
brown, glossy and soft.
*PEPPERS: Skewer chunks, slice into rings or briefly before grilling.
Brush whole peppers with marinade during grilling. Grilling time: 10
to 20 minutes, or until brown and tender.
*POTATOES: Slice large potatoes into 1/2-inch slices or quarter them;
small potatoes can be grilled whole. Marinate slices or quarters
briefly before grilling. Rub skins of whole potatoes with marinade
and prick skins. Grilling time: About 15 minutes per side or until
soft; small whole potatoes will take about 30 minutes, turning
frequently.
*SCALLIONS: Leave whole; marinate briefly before grilling. Grilling
time: 10 minutes or until brown and tender.
*SUMMER SQUASH: Small zucchini can be grilled whole; cut larger ones
in half; skewer slices or chunks. Treat yellow squash the same, but
allow more grilling time, since it has a denser texture. Marinate
slices and chunks briefly. Rub skins of whole squash with marinade
before grilling. Grilling time: 10 to 15 minutes for slices or
chunks; 20 to 30 minutes for whole.
*TOMATOES: Skewer small tomatoes; cut larger ones into slices or
quarters. Plum tomatoes can be cut in half or grilled whole. Brush
with marinade during grilling. Grilling time: 3 to 5 minutes, or
until hot.
*SWEET POTATOES OR YAMS: Cut in half or into 1/2-inch lengthwise
slices; marinate briefly before grilling. Grilling time: 10 to 20
minutes per side, or until brown and soft.
Recipe By : WD's Light Meals in Minutes 1992 page 35
Servings: 1 servings
Preparation & Grilling Guide For Vegetables Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to follow the history of `recipes` far back into antiquity, at least as far as ancient Egypt, and potentially, even further back. Having said that, mostly, these old records were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times used a good variety of herbs and spices, including some that we all recognise such as thyme, fennel and dill. During the following few hundred years, the powerful and wealthy houses competed with each other to serve up the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. The revolution that is television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Preparation & Grilling Guide For Vegetables recipe.
