HOW TO GRILL ASPARAGUS | VEGGIES RECIPES | WEBER GRILLS
How to Grill Asparagus
Provided by Jamie Purviance
Categories Veggies
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. For thick spears, using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
- Spread the asparagus on a large plate. Drizzle the oil and salt over the top. Turn the spears until they are evenly coated.
- Brush the cooking grates clean. Place the asparagus on the grill grilling (perpendicular to the grate) over direct medium heat, with the lid closed as much as possible, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Serve warm or at room temperature.
Nutrition Facts : Calories calories
GRILLED VEGETABLES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
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