10 fall vegetables that have even better taste when cooked on fire

Fall is not time to put your grill in stock. The cooler season makes it more comfortable not only to stand by a suffocating fire, but it also offers a multitude of seasonal goodies to put on the flames. To give you a lot of ideas, here are ten autumn vegetables that are excellent when grilled, as well as instructions on how to prepare everyone.

Sweet potatoes

Nothing in the autumn harvest excites me as excited as the sweet potatoes. Of course, these tubers are available all year round, but their heart, their softness and their deep orange color embody fall. You can easily say how much I like them by the number of grill recipes that I have developed for them over the years. I made them roasted in the embers, cut into quarters, transformed into salad, puree and even fashionable trenches in Hasselback. Their versatility is associated with their delicious in each of these recipes.

Brussels sprouts

It took me a while to come to the Brussels cabbage. I never understood the attraction of these tiny semi-cock brassicas until I knew them until they are crisp outside. Fortunately, the direct and direct heat of the grill is perfect for achieving this effect. For the best texture, they can be softened inside either by reaching them before grilling, or roasting them on indirect heat on the grill before or after burning them on the coals.

Pumpkin

Is there something more representative of autumn than pumpkin? Although it is best to leave the big ones for sculpture, small sugar pumpkins are ideal for roasting on the grill. Over indirect fire, the sugar pumpkins in two divelers in two take 45 to 60 minutes to soften completely. This gives them enough time to pick up a little smoke, making a grill a more interesting choice on the oven. The soft and soft flesh of the pumpkin can be recovered and appreciated as is, or transformed into a variety of things – I have both pumpkin ravioli and pumpkin soup with curry with excellent results.

Musk

Similar to the pumpkin, the musk squash takes a while to grill on the indirect heat. But it comes out incredibly sweet and creamy, which is why I go back again and again in this vegetable. The grilled musk squash makes a beautiful soup with nuanced flavors.

However, the musk squash does not need to be puree in a soup: it can be cut approximately 1/2 inch thick, oiled and seasoned, grilled until it is tender on indirect heat, and finally seized on direct fire for a caramelized finish. Serve it like a simple side with a pinch of sage. He would go very well with plentiful chops or pork steaks hearty.

Leeks

When autumn arrives, you are more likely to find leeks than green onions on my grill. Although I prefer not to squash by cooking and sweet potatoes before grilling, I like to boil the leeks before finishing them on the grill. To do it, I cook the leeks in boiling water until they start to become tender. Then I shocked them in ice water to stop cooking and fix their color. These leek leeks can then be grilled over direct fire until they develop a pretty tank – about five minutes on each side – and become completely tender throughout. The sweet leeks’ onion flavor is doing well in salads, but I am just as contained by eating them directly from the grill. They still improve when associated with Romesco – the sweet and creamy roasted red pepper and the tomato sauce in Spain.

Cabbage

In preparation for this overview of vegetables, I tried the recent Kenji method to grill the cabbage and it immediately became one of my favorites on this list. I just can’t overcome how slightly charred on their edges are slightly charred. In the recipe that I proposed, the cabbage hazelnut flavor was associated with a ginger -ise sauce which infiltrated between the leaves, ensuring that eating a bite was a well-dressed mixture of crunchy cabbage with light ginger, soft sweetness and tasty richness.

Carrots

The carrots are transformed of crunchy and rigid when they are raw to sweet, sweet and slightly charred when they are grilled. The only difficult part is to prevent them from falling through the grids in the embers below. To make sure that it does not happen, I choose larger carrots and I cut them on the bias in 3/4 inch slices. You can place them directly on the grill, but to accelerate things, they can first be talked about. Since carrots can resist – and benefit from the high heat of a charcoal fire, I place them near, but not directly, a fire in two areas. This guarantees a good amount of caramelization without much fear of burning them. I like to prepare my grilled carrots with a little additional flavor, either with a friction of terrible spices and / or a final frosting. This sweet soybean glaze is particularly delicious.

Cauliflower

High heat is one of the best ways to cook cauliflower, and grill can deliver it as nothing else. The name of the game develops a deeply golden crust, crisp edges and a tender interior. Cutting the cauliflower in the florets can however make the grid difficult, because it can be difficult to monitor so many small pieces, not to mention the ease with which they can fall between the grids. Instead, I cut my cauliflower into large vertical slices with the intact rod. I can then grill these larger pieces over direct fire until they are golden brown and slightly charred on the edges. At this stage, however, the cauliflower is generally not cooked throughout, so I move them towards indirect heat, covering the grill and lets them continue to cook until it is tender-about 10-20 minutes depending on the size of your slices and the heat of the fire.

This particular recipe covers the cauliflower in a mixture of spices of Pakistani inspiration which leaves it a beautiful yellow color with a spicy and light spicy flavor.

Fennel

For a long time, fennel was prohibited in my house – my wife really hated that and I cannot say that I really cared about her strong anise flavor. Then, a dark and cold winter evening, one of our friends served us a mixture of vegetables which included fennel which had been slow roast under a few chickens for a long time in the oven. My wife and I are both emerging how it had been transformed into a sweet and complex vegetable … the one we both enjoyed.

Shortly after this meal, I decided to try to grill fennel, which I did by cutting it into 1/2 inch slices and grilling it on direct heat until it is well charred and tender clear. I then assembled it in a salad with almonds, slices of orange and mint that I dress with an orange vinaigrette.

Acorch

The acorns squash is a bit like pumpkin or musk squash in terms of cooking method: the flesh needs a long time on the grill to soften completely. But the flavor is more than paying for investment, making a complex mixture of sweetness and hazelnut. In addition, the small size of the acorus squash makes it perfect to serve the halves. To prepare the squash for the grills, I simply divided it in half, remove the seeds, brush a little butter, then roast them over indirect fire until it is tender, about 45 to 60 minutes.

A little additional seasoning goes very far with the glans squash, and in this recipe, I added brown sugar, sage and butter maple syrup to deepen the sweetness and give it a nice touch based on plants. Halfway through cooking, I save on the Asiago cheese, which increases the natural hazelnut of the squash.

October 2014