Friday, July 13, 2012
The Best Barbecued Vegetables
This technique is great for using up vegetables that are living an uninspired life on the counter. I used a gas grill, heated to high, and it worked great. If you use a charcoal grill you can either lay the veggie packages on the grate or toss them right into the coals. I like the sound of adding them in with the coals for an extra smokey flavor.
10 babyish carrots
2 red onions
2 cups cherry tomatoes
1 big bunch swiss chard
red pepper flakes
salt & pepper
Gas grill heated to high or a charcoal grill preheated
2. Prepare packages
Carrots: Slice in half then into 2" sticks. Bundle in foil with a knob of butter, thyme, salt, and pepper. Seal tight.
Red Onions: Slice top off then cut almost all the way through in both directions. Squish in a knob of butter, rosemary, salt and pepper. Wrap individually, seal tight.
Tomatoes: Mold a foil bowl, pour in tomatoes and drizzle with olive oil, thyme, salt, and pepper. Seal tight.
Swiss Chard: Mold two foil bowls. Divide the chard between the two. Drizzle with olive oil, a pinch of red pepper flakes, and salt. Seal tight.
General cooking times: Depending on the heat of your grill, size of your vegetables, and how you like to eat them. If you cook them directly on the coals I'd check a little sooner.
Onions: 15-20 minutes
Carrots: 10-15 minutes
Tomatoes: 5-10 minutes
Chard: 5-10 minutes