The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked. The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling.
½ cup Extra Virgin Olive oil
Juice of ½ fresh lemon
3-5 cloves garlic, smashed
Pinch of crushed red chile
1 tsp. dark brown sugar (optional)
1 tsp. Dijon mustard
kosher salt and fresh ground black pepper to taste
Whisk it all together and toss the vegetables well before grilling.
Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables. Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire. Once they are browned or grill marked to your liking, move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP. I hope you enjoy these posts and please share them with your family, friends and online social networks.
Mad Coyote Joe