Whether it’s eggplant, zucchini, or onion, your grilled veggies depend on this.
Well, a lot of things. The quality of the vegetable. How you slice and dice it. Whether your grill is clean. What temperature it’s at. How much oil you use. How much salt you use. Whether you go above and beyond with something like a lemon squeeze and herb sprinkle.Namely: Vegetable or extra-virgin olive? A quick drizzle or dressing-like marinade? On the grateson the vegetables, or just one or the other? And actually, is oil necessary at all? The answer to each of these depends on who you ask.
He notes that some vegetables love to be steamed in a package, for gentler cooking and smoky flavor, such as corn in its own husk or potatoes in a foil purse. What’s more, purposefully burning certain vegetables, like eggplants and peppers, is an easy way to remove the skin and add nuanced flavor.oiling the grates before grilling vegetables. She uses vegetable oil and—get this—a fork-speared onion half instead of a brush.
She then has you toss your chosen vegetables “with enough olive oil to lightly coat.” Not only does this encourage more browning, but it also means you can generously season the vegetables with salt and pepper, because the seasonings now have something to stick to., Mark Bittman agrees with Paula, mostly. He tells you to “brush the vegetable slices with [good-quality extra virgin olive oil], coating them completely.
Clean grates are a must but, interestingly, oiled grates are not. The theory here is that the oil on the vegetables is enough to prevent sticking,
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