So, what happens when you want to have a big cook-out and have that pesky guest that doesn't eat meat??? Practice "Alternative Grilling"!! We all know that real grilling ALWAYS involves meat in some fashion. Alternative Grilling involves preparing vegetarian items as a main course. Now, this doesn't mean that you can't grill comestibles that have come from the dirt to accompany the rest of your meal that once had parents of some form. Adding some char to young asparagus is a great way to round out a well-seasoned steak or a juicy pork chop.
A huge key to utilize our photosynthesizing friends on a grill grate is remember--Bigger is NOT Better!! A forearm sized summer squash or zucchini usually won't be as tender and flavorful as you think it would be, no matter if a slice of it can replace a normal steak on your plate. That bunch of inch-thick asparagus that seems like a great bargain--there's a reason why the grocery store is trying to get rid of it--you would probably be better off snapping a few twigs from a tree and putting those on the grill and try to chew through that! Always go for smaller produce--they are usually picked before they mature to the stage where they get too tough.
A good extra virgin olive oil and a vinaigrette made with quality balsamic vinegar pair well with most vegetables that will end up on the grill. If you plan to use wood chips, a lighter wood such as apple wood will add character without overpowering natural flavors. Simple is always a more sure route--there is no need to season and dress vegetables to death--let the grill transform these flavors.
Tuesday, June 9, 2009
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