Grill a Rainbow This Week!
Observing the safety guidelines at the Farmer’s Market might be worth it when can you leave with a bounty of fresh farm-to-YOUR-table veggies. During grilling season, there’s a rainbow of produce to grill, along with or instead of meat and fish, along with a bevy of ways to enjoy all the colors on your plate! That smoky char complements root, tree and vine veggies and fruits – in a different but just as tasty way – so fire up that Weber® kettle this week!
Best Veggies to Grill
According to Food Republic, there’s a pecking order to grillable vegetables, led by the undisputed titleholder of vegetable grilling: corn on the cob. Next are portobello mushrooms – easy to marinate and a totally acceptable burger substitute –t hen there’s the eggplant, excellent when roasted or fried, but perfectly suited for the grill, as well as zucchini, onions, bell peppers, broccolini, asparagus, carrots, and tomatoes. Whew! What a bushel full of options!
Foodie Crush adds two additional favorites for the grill, artichokes and cauliflower. And recommends that you grill them all hot, 350º to 450º and season simply. Sometimes a little olive oil and balsamic vinegar is all you need. And since different veggies have different consistencies, check the chart here for cook times.
How To Grill a Rainbow
Vegetables like potatoes grill better if parboiled for five or 10 minutes beforehand — until barely tender, and other firm veggies, like asparagus and carrots do better after three to five minutes simmered on a stovetop. This recipe for grilled packet (foil) potatoes from The Kitchn uses new potatoes, scrubbed and halved, boiled for five to seven minutes then tossed with olive oil and honey, then popped into foil squares with garlic and scallions.
Brush or toss vegetables with a little olive oil, coconut oil, or butter to prevent them from drying out and sticking to the grill – or use one of those foil pans you can get at the dollar store. In either case, oil helps seasonings, like salt and pepper, stick better, too. You can also use a marinade or salad dressing for extra flavor and moisture, like with this recipe for grilled Chipotle Lime Cauliflower Steaks – a vegan favorite.
Cooking vegetables with the right herbs can make an irresistible difference. Here’s how to change an ordinary-tasting vegetable into food that’s unforgettable.
Salt, pepper, onion, garlic and fruit juices (think lemon, orange and lime) have been flavor enhancers forever. Take a look at these tried and true vegetable and herb combinations at Street Directory to up your veggie game. Quick tip: thyme, basil, rosemary, sage, oregano and dill combinations cover a lot of veggies and something to consider for your next indoor herb garden!
If you want to marinade your veggies, check out Beyond Meat and the acid-oil-flavor combinations that lend an Asian, Italian, Indian or Latin American flavor to your carrots, beets, broccoli, beans and potatoes – as well as any veggie proteins like tofu, tempeh or seitan.
Grilled Food Packets
And finally, we leave you with a few foil-packet bundles that you can put together with very little effort – sort of like a dump-and-go recipe for the grill. Hy-Vee put together 10 packet ideas with salmon, halibut, brauts, sirloin, sausage and chicken – with assorted vegetables layered in.
And the Food Network has a shrimp scampi recipe that looks like a no-brainer for seafood lovers. The best part? The grill and the foil do all the work and it’s the easiest clean up ever!
Farmer’s Market Near Crystal Valley
Just five minutes from Crystal Valley is the Farmer’s Market of Castle Rock held Saturdays at the Outlets from 8:00 a.m. to 12 noon, observing safe, social distancing guidelines. For home buyers in search of natural surroundings, consider a new build from Richmond American Homes, Kauffman Homes, Century Communities or D.R. Horton. You can safely tour 16 models – in person or virtually – with your choice of ranch or two-story models — priced from the $300s.