subject: How To Grill Vegetables In Aluminum Foil In 8 Simple Steps [print this page] Aluminum Foil is used for barbecuing vegetables as the Foil provides for keeping the vegetables from falling through the grilling racks. Grilling vegetables in Aluminum Foil also helps in retaining the nutritional value of vegetables. A vegetable can be grilled with open foil also, because closing of the Aluminum foil may cause the steam to make the vegetables soggy. When vegetables are grilled in Aluminum Foil, it enhances the texture and taste of the vegetables grilled.
Vegetable Grilling Using Aluminum Foil In 8 Simple Steps:
If one likes to have mushy vegetables, vegetables high in water content can be grilled to retain the moisture. Vegetables such as mushrooms, Zucchini, eggplant, onions, cherry tomatoes, etc. are high in water content. Vegetables such as carrots, broccoli, leafy vegetables and cauliflower are not high in water content and can be dry grilled.
Wash the selected vegetables (to be grilled) properly. Especially vegetables like carrots and potatoes need to be scrubbed thoroughly.
Cut the washed vegetables into equal-sized pieces and wrap it in Aluminum Foil. Cutting the vegetables into equal sized pieces is essential so that some parts do not remain undercooked. If required the washed vegetables can also be grilled whole.
Another point that helps while grilling the vegetables is to smear generous amounts of oil onto the Aluminum foil.
Brush the Aluminum foil with olive oil and other spices. Place the vegetables in the Aluminum foil for grilling at medium-low temperature. The vegetables can be grilled for five to ten minutes.
While grilling, always roll the sides or edges of the Aluminum Foil to avoid the vegetables from falling off.
Vegetables can be grilled in pouches also. Pile a cup of vegetables which are seasoned into the center of a 12 inch by 12 inch square of aluminum foil and fold the foil tightly. Pouches do not allow vegetables to get charred.
Till the grilling process is complete, do not leave the grill unattended. It is better if one keeps a close eye on vegetables being grilled because at times they can cook very quickly and can get burnt. Allow the grilled vegetables to rest for five minutes before serving.
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