Summer is the perfect time to experiment with the abundant variety of fresh vegetables available, and one of the best ways to bring out their natural flavors is through roasting and grilling. These cooking methods transform ordinary vegetables into memorable dishes by enhancing their inherent taste and texture. In this article, we’ll delve into the techniques of roasting and grilling, providing you with tips and tricks to elevate your vegetable game. We’ll also explore flavor boosters that complement each vegetable, ensuring every bite is a burst of deliciousness.
Whether you’re working with fast-cooking vegetables like peppers and zucchini or denser ones like carrots and potatoes, you’ll learn how to achieve perfect results every time. Get ready to discover the joy of perfectly roasted and expertly grilled vegetables this summer.
What makes vegetables memorable is the cooking method used to develop its own flavor. The following techniques, Roasting & Grilling, will help you think differently about this group of foods. Following each technique, we will discuss flavor boosters for each vegetable.
KNOW YOUR VEGETABLES
Let’s first group the vegetables in two categories: fast-cooking vegetables with less density and then vegetables with greater density that will take longer to cook.The smaller the piece, the faster it will cook.
Fast-cooking vegetables: peppers, zucchini, yellow crookneck and all summer squashes, asparagus, snow peas, sugar snap peas, mushrooms, eggplant, fennel, tomatoes, and onions.
Slower-cooking vegetables: carrots, cabbage, broccoli, cauliflower, winter squashes, green beans, Brussel sprouts, fennel, turnips, and potatoes.
Two key factors for success: Most vegetables do not contain any fat, so it is important to include a small amount of some fat to help develop the natural taste. Seasoning is so critical. Salt and pepper are generally used and you don’t need to use a lot. All these methods will include a minimal amount of fat and the finished product should be tasted for salt & pepper.
ROASTING VEGETABLES
After decades of steaming and boiling vegetables the world has finally discovered the wonder of roasting. The procedure for fast-cooking and slower-cooking vegetables is the same. If you are roasting an assortment of vegetables it is best to roast the fast cooking vegetables together on one baking sheet and the slower-cooking on their own sheet. The pieces can be larger but should be consistent in size.
Heat the oven to 450 degrees. In a large bowl place all the cut vegetables and then drizzle with a little olive oil or vegetable oil, about 1 tablespoon for every 3 cups, roughly. Season with salt and pepper. Toss and transfer to a baking sheet. Once again, the pan should not be overcrowded but the vegetables can generously cover the bottom of the pan, as things will shrink as they cook. Use additional pans if needed. Cook until tender. This will require practice. Roasting time will depend on the size of pieces and whether it is a fast or slow cooking vegetable. You will need to keep an eye on things. You DO want to see the edges of the food begin to brown and in some cases, the darker the browning the better the flavor.
FLAVOR BOOSTERS FOR ROASTED VEGETABLES
Because roasting requires such a high heat, careful consideration is required when adding ingredients to the roasting pan. Whatever you include must be able to withstand the high heat of the roast and the longer period in the oven. Herbs like thyme, whole sage leaves, or rosemary leaves can handle the heat. Some garlic powder or other dry spices would blend well with the oil and vegetables. Lemon rind, onions, shallots, and fresh garlic are also great additions to the oil and salt and pepper.
GRILLED VEGETABLES
The best and easiest vegetables to grill are peppers, summer squashes, whole onion slices, mushrooms, fatter spears of asparagus and eggplant. They are also the most delicious when grilled. Because every BBQ is unique in design and heat regulation, this will require some practice with your particular unit. Generally, the heat should be turned to medium or medium high.
Prepare your vegetables you intend to use. Because the grates of the grill have open spaces make sure the pieces are cut large enough to lay across the grates without falling between them. Place the vegetables in a large bowl and drizzle with some oil or vinaigrette dressing for some great added flavor. If you purchased or made some dressing that wasn’t a huge success, this would be the perfect place to use it up. Toss the vegetables in the dressing and lay on the grill. PLace similar vegetables together in one area. Close the lid and keep watch. Try not to turn the food until grill marks are established on the first side. When you can see solid grill marks, then turn to cook the other side with a long pair of tongs. Season with salt & pepper. When the vegetables become pliable or just barely limp, they can be removed and placed in the serving bowl. As they cool, they will exude a delicious, gelatinous liquid that should be included in the service.
PLACES TO USE YOUR GRILLED VEGETABLES
- Add them to any hot or cold sandwich. Grilled with cheese they are especially great.
- Use as a topper for pizza.
- Use as great fillers for tacos, burritos and enchiladas.
- Include in salads and accompany with feta, Gorgonzola, goat cheese or another strongly flavored cheese.
- Toss the vegetables with a pasta saute.
- Include in hearty soups.
- Eat them plain as a side for any meal.
FEATURED RECIPE: RATATOUILLE GRATIN
2 tablespoons olive oil
8 ounces zucchini, cut lengthwise and then diagonally in ¼-inch slices
8 ounces yellow summer squash, cut lengthwise and then diagonally in ¼-inch slices
8 ounces eggplant, unpeeled and cut into large ½-inch cubes
½ large onion, thinly sliced
1 large garlic clove, minced
2 medium ripe tomatoes, chopped
½ cup chopped basil (or another herb)
Salt and pepper to taste
4 ounces mozzarella cheese, grated (or Provolone or fontina)
¼ cup Parmesan cheese, grated
Directions: In a large saute pan, heat oil and then add zucchini, summer squash, eggplant, onion, and garlic. If you are not using the eggplant then increase the weight of the other vegetables accordingly. Turn heat to high and saute until lightly browned. We are going for color in this step, not doneness. Add tomatoes and basil and continue cooking until most liquid has evaporated. Taste for salt & pepper. Transfer mixture to medium sized casserole dish and top with Parmesan and then mozzarella cheese. Preheat broiler, and then add casserole (not too close to element) and allow cheeses to melt and become golden & bubbly.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.