Colorful Grilled Vegetables
|Vegetables||2 Pound (choices follow; use 1 or several kinds)|
|Olive oil/Salad oil /basting sauce||1⁄3 Cup (5.33 tbs)|
|Minced fresh thyme/Fresh oregano /fresh rosemary /fresh tarragon /2 teaspoons dry herbs||2 Tablespoon|
Choose 1 or several vegetables and prepare as directed.
If desired, blanch vegetables.
Bring about 12 cups water to a boil in a 6- to 8-quart pan.
Add 1 kind of vegetable (up to 1 lb.
at a time).
When boil resumes, cook until vegetable is barely tender when pierced (see each choice for times).
Lift out with tongs and Elunge into ice water to cool quickly; ft out and drain well.
Repeat as needed, blanching vegetables in sequence.
(At this point, you may let cool, then cover and refrigerate for up to 24 hours.) To grill, coat raw or blanched vegetables with oil and herbs (or with basting sauce).
Place blanched vegetables on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Grill raw vegetables over medium coals (you should be able to hold your hand at grill level for 4 to 5 seconds) unless otherwise instructed.
Cook, turning often and brushing with as much oil as needed to keep moist, until vegetables are hot, tender, and covered with brown streaks.