Preparation & grilling guide for vegetables

Yield: 1 Servings

Ingredients:

1/3 c Olive oil
1/4 c Lemon juice
2 Cloves garlic -finely chopped
1 ts Chicken or beef bouillon

Instructions:

-granules 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