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A Grilled Medley of Fabulous Veggies


We at GrillGrate are very proud to bring you the best grilling tool for fresh, raw vegetables. Your GrillGrates will give you just the right amount of seared-in roasting to develop the natural sweet, spicy and umami flavors that are only derived through grilling.

Servings:Varies in size of serving, but remember, 5 servings of fruits and vegetables are recommended for good health and these grilled veggies are good eating!
GRILL WHOLE:

Broccoli
Onions
Carrots
Baby Potatoes
Mushrooms
Asparagus
Elephant Garlic Bulb
Corn

GRILL CUT:

Peppers
Sweet Potatoes
Idaho, Yukon, Red Skin Potatoes
Swiss Chard
Cabbage
Yellow Squash
Zucchini
Eggplant
Portobello Mushrooms
Butternut Squash

PREP:
Brush or mist with olive oil on each side of veggetable
Salt and pepper to taste

QUICK GRILLERS: (4-6 minutes, Lid Down on Low-Low/Med heat)

Swiss Chard, other greens such as Kale
Asparagus
Portobello mushroom-sliced

LONGER GRILLERS: (6-10 minutes, Lid Down on Low-Low/Med heat)

Zucchini-sliced
Peppers-sliced
Eggplant-sliced
Mushrooms (whole, or halved)
Onions-Thick sliced
Cabbage (quartered)

LONGEST GRILLERS: (15-18 minutes, Lid Down on Low-Low/Med heat)

Baby Potatoes
Sweet Potatoes-1/4” slices
Carrots
Garlic Bulb
Corn

GRILLING VEGETABLES

1.Place vegetables on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat.  For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed. 
2. Grill vegetables following approx. grilling time on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is and how thick the whole vegetable is or cut veggie pieces are.
3. Turn after 4 minutes.

NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners.

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