Keep in mind that you don't have to have a green thumb to grill fresh produce - here are some helpful tips.
Look to the beginning of plant life
Pick fruits and vegetables that are rpe, ready and primed for consumption. Anything that's not yet ready or over-ripe will not grill well. Remember, always wash and pat dry before grilling.
Size matters but bigger is not better
Before grilling, be sure to cut fruits and vegetablw into smaller pieces. That way, it cooks evenly and in less time.
Take their temperature
It is common to store produce in refrigerators and freezers. That's fine, but make sure that before grilling them, be sure that they are heated to room temperature for best results. You don't want to thaw fruits and vegetables on the grill.
To make sweet sauce
Mix brown sugar with melted butter or margarine. Then either add cinnamon or ginger. Brush fruits and vegetables while grilling, especially towards the end of cooking time.
It's hot on the grill
Permit the grill rack to get hot before including your leafy foods. This will help seal in the common squeezes without drying it out.
Use medium coals
To abstain from smoldering, grill leafy foods above a daintily scattered cot of medium coals. Medium depicts coals that sparkle through a layer of light black fiery debris. To test for medium heat, you ought to have the ability to hold your hand over the grill for just four to five seconds.
Think leafy foods first
On the grounds that they taste best served closest to room temperature, grill leafy foods before grilling meat. This will permit time for the products of the soil to cool so you can serve this nearby hot meats.