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    Grilling Vegetables

    Posts: 235
    in EggHead Forum
    Last night I grilled some asparagus to go with the loin lamb chops (no pics so it didn't happen).   For items like asparagus I don't feel comfortable putting them on the grild directly - spastic me would likely drop 'em through the gaps. So I used an accessory that is basically a metal tray with holes punched and kind of a corrugated surface - maybe 1" shallow hills and valleys (squared).  They turned out ok, SWMBO liked 'em, but the charring was very uneven.

    What you use for grilling vegetables? Larger pieces like bell peppers, eggplant, and the like I can throw on the grid, but smaller items that could slip through the gaps of the grid I'd like to find something better than what I've got. I've seen Frog Mats mentioned here: is this something that would work?

    TIA!

    Kevin

    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR


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    • Posts: 240
      Whenever I do veggies, I use a cast iron pan. When doing brussel's sprouts, I put it direct and roast the meat on a second level grid. Otherwise I just go raised direct and cook them till finished.

      Also I'll just make a foil boat (especially with asparagus) and put them all seasoned up in it. I don't get concerned with charring, I just want them to taste good!
      Large BGE in Moore, OK
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    • Posts: 8,207
      Most of the time I just use a doubled over sheet of heavy duty aluminum foil for stuff I'm afraid will fall thru the grate.

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 4,304
      Asparagus is really nice charred, I always do it direct. Rotate 90 degrees and the chance of it falling through the grate disappears (possibly dependent on prior alcohol intake).
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    • Posts: 911
      What we use for the smaller things

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    • Posts: 34,722
      Another vote for grilled/charred asparagus as noted by @Eoin.  Great flavor and crunch.  I don't try for the perfect grill marks ;) .
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 14,831
      CI pan for the small stuff. Direct on the grid for longer items like asparagus. I have one of those steel trays with the holes. Don't think I've ever used it.

      For me, the side dishes MAKE the meal. Oh, I enjoy the protein, but a meal just isn't complete without a couple of colorful and tasty veggies!

      Try Mallmann's burnt tomatoes or burnt carrots sometime. You need a CI pan or a steel plate for these. Absolutely delicious! Even when using dead of winter cheap plum tomatoes from the grocery store.

      http://content.time.com/time/specials/packages/article/0,28804,1999723_1999721_1999711,00.html

      https://www.epicurious.com/recipes/food/views/burnt-carrots-with-goat-cheese-parsley-arugula-and-crispy-garlic-chips-354729

      I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

      Michael 
      Central Connecticut 

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    • Posts: 42
      skewers are great for stuff like onions and peppers.
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    • Posts: 235
      Thanks for all the suggestions.  I have a CS paella pan that would work for the smaller things, didn't even think to use it.  And I'm totally capable of dropping spears through the gaps when I flip/rotate, even without prior ethanol intake.

      Kevin

      Beautiful Santa Ynez Valley, CA
      XL BGE, Woo2, AR


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    • Posts: 6,239
      I use a stainless steel mesh basket that was primarily designed for meat loaf. I also have a rectangular pan similar to what Woodchuck showed, but holes half  smaller and closer. Like what you described, doesn't toast things up very evenly. Its also stainless.

      In a pinch, I've fmade 1/4" mesh hardware cloth into baskets, and coated them well with oil to reduce the chance of the zinc galvanic coating getting into the food. It works, but the coating bakes away fairly quickly, and then it rusts rapidly. But its really cheap, and can be easily formed into any size/shape.

      Also tried spatter screens a couple of times, but the oil on the veggies clogged the mesh, and the food didn't brown well.
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    • Posts: 461
       

      Sam’s Club for less than $30. 

      Michael
      Large BGE
      Reno, NV
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    • Posts: 6,262
      Directly on the grate, in the various baskets already pictured, or cast iron.  Often I do veggies in casserole form in a DO.
      Phoenix 
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