Fire Made it Good (veggie edition)

The other day, I posted a pic of a grilled carrot and two people asked me if that was indeed a carrot with grill marks. This leads me to believe people are not barbequing their carrots and if that's the case, world, you're missing out! We grill it all in the summer (although this time we boiled the corn since the method I know and love uses tinfoil and despite it being recyclable, we're trying to curb single-use products). But you know corn, you BBQ corn. Here are a few less obvious veggies you should throw on the grill:

  • Carrots. Peel 'em, and rub with oil, salt, pepper, and optionally coriander, and then grill them for 4-5 min a side for a total of about 10 minutes.
  • Mushrooms. The grocer was out of mushrooms, booo, but I had grand plans to make skewers of them, coating them in garlic butter before popping them on the BBQ. They take 10-15 min and you should rotate them every 5 minutes. 
  • Yams or sweet potatoes. Love sweet potato fries? Welcome to your new, healthier obsession. Simply peel, cut into rounds, toss in a bit of oil, salt, pepper, and paprika and grill for 4 min a side for a total of 8 minutes.
  • Asparagus. These guys cook quick: just under 3 minutes. Coat them with butter, salt, and pepper before they hit the heat, then squeeze on some lemon before you serve.

I hadn't cooked tofu over open flames before so I just fried it up in a steak rub, but next time I'm braving the grill. Happy bbq season!


p.s. Are there any other vegetables I should be throwing on here? (Just don't say peppers!)