How to Grill Vegetables
It comes down to a kettle, a chimney, a little patience—and a smoky payoff. How to make the heat. By Julianna Grimes
Throwing a few vegetables onto the barbie to complement a burger or a chop gives short shrift to the true power of char and flame. The natural sugars in vegetables are caramelized by the high heat and suffused by the smoke. Yes, they’re good right off the fire. But go even further: Make a gazpacho, or grill stuffed jalapeños, or make a grilled Caesar salad. Fear not the fire: Techniques are revealed here.
A chimney starter is indispensable for charcoal grilling. Stuff newspaper in the bottom. Place charcoal in the top, and light the paper. Now wait until the coals catch fire. If you don’t see smoke pouring out of the top and, eventually, flames, you need to relight.
Yes, it can take its own sweet time. But don’t rush: Allow the flames to die down and the coals to take on a bright-red glow with a gray, ashy look. These cues signal that it’s time to put down your beverage and dump the coals into the bottom of your grill.
Arrange coals in a pattern suited to what you’re cooking. For veggies that take longer than 20 minutes to cook (like dense potatoes), pile coals to one side of the grill for indirect heat. For quicker-cooking ingredients, pile coals in the center of the grill.
Make this soup up to two days ahead, cover, and chill until you’re ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.
The rich and creamy combination of bacon, cream cheese, and cheddar is a nice foil for the muted spice of grilled jalapeño peppers. This recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.