Grill Guide
There really isn’t any veggie that you can’t grill. Even romaine can be quartered and grilled lightly. Prepare the root veggies with a longer cooking time first (potatoes, kohlrabi, beets, turnips, radishes): they will need at least 1/2 an hour to 40 mins. Pack them in tin foil bundles and place inside your BBQ right away. While those are cooking, prepare your quick cooking veggies such as zucchini, summer squash, garlic scapes, scallions, broccoli, carrots, and kale. Leave them whole, or in larger pieces which won’t slip through the grill. Add to the grill when the root veggies are 1/2 cooked. Flip often. Serve separately, or mix everything together before serving.
Kale: Marinade whole leaves in your favorite sauce, season with salt and spices, then grill for instant Kale chips (45 seconds each side). You could use Tahini, BBQ sauce or curry paste.
Garlic Scapes: Grilled garlic scapes are like asparagus crossed with scallions. Snip the ends if yellow or woody, toss in olive oil and sea salt then grill on high heat, flipping often with tongs until charred(5-7 mins). True to their name, they like to 'scape through the grill, so it's best to throw them in a perforated grill pan you can put on the BBQ.
Beets: Wash and peel beets, then toss in olive oil, salt, walnuts, balsamic vinegar and a dry herb like rosemary. Prick with a fork if beets are large. Pack in tin foil and BBQ until caramelized (20-30 mins). Eat as is, or slice and add to a fresh arugula salad with feta.
Patty Pans: Slice the longer zucchini in half. Patty pans can be grilled whole if small, and halved if larger. Lightly coat in oil and salt. These can also slip through the grill, so throwing them in a grill pan is a good idea.
Carrots: Lightly toss in oil and sea salt, and put directly on grill if using larger carrots. If using baby carrots, use a perforated grill pan. Flip when half cooked. If you prefer a crunchier carrot, remove when slightly charred (20 mins). For a more tender carrot, grill for 30-40 mins. Remove from heat, and mix with oil and fresh chopped dill or parsley.
Radishes: Wash and trim radishes, then toss in olive oil, salt, maple syrup or honey and a dry herb like oregano or thyme. If using fresh herbs, mix them with veggies after grilling because they burn too fast. Pack in tin foil and BBQ until caramelized (20-30 mins).
Turnips: Wash and trim tops and any blemishes. Toss with oil, salt & pepper. Adding maple syrup will enhance the turnip's natural sweetness. For a more savory flavor, add a few clove of minced garlic, or a tbs of minced garlic scape. Wrap in foil and bake until golden (20-30 mins).