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Fruits and vegetables on the barbecue

Vegetables on the barbecue, what could be better! We don't think about fruit as much as we should when we are firing up the grill. It's unfortunate because the barbecue enhances the natural flavour of fruits and vegetables and gives them a pleasant "smoky" taste.


 

How to Cook Vegetables en Papillote

Follow our easy steps to cook vegetables en papillote!

 

Fruits with firm flesh like pineapples, apples, citrus, carambolas, kumquats and dried, re-hydrated apricots are delicious in fish, chicken and meat brochettes. Softer fruits can be added to preparations calling for the use of foil packets (papillotes) or simply on their own as a flavourful dessert.

As for vegetables, there are so many more kebob possibilities than the usual mushroom-onion-meat brochette. For instance, corn on the cob can be cooked directly on the grill and there are many other possibilities, the following are just a few!


Basic barbecue cooking techniques

  • Do not blanch vegetables before grilling as some tend to become pasty.
  • Baste the flesh and skin of the vegetables with a little olive or vegetable oil, sprinkle with salt and pepper or fresh herbs.
  • It is recommended to marinate vegetables for about two hours before grilling to prevent them from drying.
  • Either thread fruits and vegetables onto a skewer without crowding them, or place on a perforated plate or a double layer of oiled aluminium foil and set on the barbecue.
  • The secret to perfectly grilled vegetables is to quickly sear them over direct heat and then transfer to indirect heat to continue cooking and avoid scorching.

Cooking fruits and vegetables in a foil packet

  • Lay fruits and vegetables on a double layer of foil that is oiled and large enough to be folded over and securely sealed.
  • Sprinkle with seasonings and olive oil if using vegetables.
  • Fold over and wrap fruits and vegetables securely and cook on the grill until tender (15 to 30 minutes depending on the fruits and vegetables used).

Cooking vegetables on the barbecue

 

VegetablePreparationCooking Time

Eggplant

​Cut in 5 mm (¼ inch) slices.
 
Cut in cubes for brochettes.
10 minutes
 
10 minutes

Broccoli and cauliflower

Cut in florets.
 
Cook in foil packet with 30 ml (2 tbsp) of liquid.
8 to 10 minutes

Carrots

Clean and leave skin on small carrots.
 
​ Cut in 5 mm (¼ inch) slices.
20 minutes
 
15 minutes

Onions

Leave whole if small and thread onto skewers.
 
Cut larger onions into slices or quarters and thread onto skewers.
15 to 20 minutes

Zucchini

Leave whole if small and use a fork to pierce skin.
 
If larger, cut in two lengthwise or cut slices and thread onto skewers.
10 to 12 minutes
 
10 minutes

Yams

Cut in 5 mm (¼ inch) slices.15 minutes

Potatoes

Cut in 5 mm (¼ inch) slices.15 minutes

Leeks

​Cut in two lengthwise.10 to 15 minutes.

Vegetable barbecuing variations

Asparagus

  • Cut hard base of stems.
  • Soak asparagus in water for 30 minutes before grilling on the barbecue.
  • To facilitate handling, lay four or five spears side by side and secure with skewers creating a small "raft".
  • Grill uncovered over high heat for 5 minutes and, depending on size, for 5 more minutes, turning asparagus once.

Artichokes

  • Cut artichokes in half, remove fuzzy chokes.
  • Place artichoke halves cut side up in a dish.
  • Marinate in olive oil and lime juice for 15 to 20 minutes.
  • Place the artichokes on a medium-hot grill and cook for 20 minutes or until the leaves are tender.
  • Turn during cooking.

Fennel

  • Blanch fennel prior to grilling.
  • Cut fennel in half lengthwise.
  • Baste with oil.
  • Grill until tender.

New potatoes (baby potatoes) on the barbecue

  • Leave skin on new potatoes for a crispy and delicious texture.
  • Brush skin lightly with oil to keep from drying.
  • Broil quickly over direct heat and transfer to indirect heat until done.
  • Cover the barbecue.
  • Turn frequently during cooking.
  • Check doneness with a knife; if the knife penetrates easily, the potatoes are done.

Beets in a foil packet (en papillote)

  • Preheat barbecue to medium heat.
  • Do not peel the beets to preserve their colour; the skin comes off easily under cold water once cooked.
  • Lay beets on a double layer of foil wrap large enough to fold over, close and place on the grill.
  • Cook till tender.

Potatoes in a foil packet (en papillote)

  • Place potatoes on a double layer of foil wrap large enough to fold over.
  • Add seasonings of your choice and a little olive oil.
  • Close packet securely and cook on the grill until tender.


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