Roasted / grilled veggies tips and techniques??

[Kell]

How do you grill your asparagus? Have you ever roasted frozen brussels sprouts? (30 minutes at 400 degrees is not too good!) Roasted asparagus ~ tossed with olive oil, salt, and pepper on a baking sheet in a single layer, broiled 6" from the element on high for 3-4 minutes, then turned and broiled for another 3-4 minutes. Now that's good!! Spritz with a little fresh lemon if you want. How about cauliflower, broccoli, taters, anything and everything? What do you recommend?:D

[Chef Mark]

I use the following marinade for all my grilled vegetables:

1 pint olive oil
6 oz. soy sauce
Juice of 2 lemons
4 cloves garlic, minced
1 teaspoon chopped rosemary
Half teaspoon coriander seeds, ground
Half teaspoon fennel seeds, ground
Half teaspoon onion powder
Salt and pepper to taste

I've never cooked frozen brussel sprouts, only fresh. I'm not big on anything in a can or frozen.

[ajrsmom]

Chef Mark, Thanks for the marinade recipe. I can't wait to try it. :)

I've never roasted frozen brussel sprouts but I do steam them. Maybe it's because of the water content from them being frozen that makes them taste odd when they are broiled? :confused:

[DeBora4BobbyL]

Tami, I LOVE Brussels Sprouts whether they are fresh or frozen. I prefer mine fresh. But, sometimes they cannot be obtained fresh so I have to get them frozen. I am like Dr Suess as I like them anywhere anyhow. LOL I prefer mine grilled. I am going to have to try mine grilled with a marinade.

[Kell]

Debora, do you grill 'em over direct heat, or do you do indirect? Do you let them get browned and crispy on the edges, with or without olive oil? About how long does it take? And finally ... have you grilled frozen sprouts, and do you thaw them first, and halved or whole? End of 20 questions .... thanks :) I really don't want to wreck another batch :eek: so more details will help me.

[DeBora4BobbyL]

I wait until the coals are no longer burning but are hot. I like my veggies will some olive oil on them. I have made asparagus that have been marinaded in Italian dressing for a few hours and then taken out and wrapped in prosciutto. I don't let them burn or get brown. I hope that helps.

[Chef Mark]

Try sauteing them with pancetta, deglazed by some sherry and/or sherry vinegar. Yum.

[Kell]

Chef Mark, your marinade sounds really good. Do you just keep it in the fridge until it's all used up? :)

[Chef Mark]

No, I usually just make a batch when I need it.

It's also good on chicken. Last weekend I grilled a batch of chicken wings that sat in the marinade for 24 hours. Yum.