Grilling Vegetables

In this chapter you’ll find tips on cooking vegetables that didn’t fit in with the veggie
recipes; these vegetables are delicious when grilled all the same. Most vegetables are very
tasty simply when grilled as is, while others need to be salted or blanched or parboiled first.

Ordinarily, I grill vegetables in a foil pan or a basket specially made for grilling vegetables. There are several types of metal baskets, complete with holes that let the vegetables char without falling into the embers.

Brush the vegetables and the pan with mild-tasting olive oil, preferably one flavored with
lemon. Plain oil with added crushed cloves of garlic, some finely chopped chilies, crushed
saffron threads, or fresh herbs is also good to add to whatever vegetable is going on the grill.
Drizzle on some fine vinegar and sprinkle salt flakes onto the grilled vegetables; this brings out the flavors even more. Or simply squeeze on some lime or lemon juice. A pat of butter, plain or seasoned, adds a final, satisfying mouthfeel.

Apple – Cut the apples into quarters, and cut out their core so the pieces lay a bit flatter.
Brush with melted butter, add a pinch of salt, and grill for 3–4 minutes on each side.
Grilled apple is excellent with all kinds of pork dishes.

Asparagus – Both green and white asparagus make a great side dish for any grilled main
course. First, snap off the woody end of the stalks. White asparagus stalks need to be
peeled from just under the top and down the stalk. They also need to be parboiled for 3–4
minutes in boiling, salted water, slightly longer if the stalks are thicker.

Green, tender asparagus can be grilled directly; simply brush on some oil, season with a bit
of salt, and place them in a vegetable grill basket or directly on the grill’s grate. Roll the
stalks on the grate to ensure that they color evenly all around. Grill green asparagus for 2–
3 minutes; do the same with parboiled white asparagus.

Bell Peppers – All types of bell peppers become intensely flavorful when grilled whole
until the entire surface of their skin turns black. Once charred, place the peppers in a bowl
and cover with plastic wrap for 15 minutes. This makes it easy to remove the blackened
skin and get at the juicy flesh.

Bell peppers can also be quartered, seeded, brushed with oil, and grilled for a few minutes
on each side. Or, dice them and slip them onto skewers.

Broccoli – Separate the broccoli into florets and cut the larger ones in half. Brush with oil,
and season with salt and pepper. Grill the broccoli as you would cauliflower, but this time
be a bit more cautious when using the direct heat. The small broccoli florets tend to burn
easily, and then taste slightly bitter.

Cauliflower – Separate the cauliflower into smaller florets. Brush with oil and season with
salt and chili flakes, which adds a lot of color and flavor to an otherwise rather pallid
vegetable.

Grill the florets over direct heat for 5 minutes. Turn the florets with a frying spatula a few
times during cooking. Leave the cauliflower over indirect heat until it is as soft as you like.

Daikon Radish – Daikon does well when grilled, but requires parboiling for 5 minutes in
boiling, salted water. Then brush with butter or oil, season with salt and pepper, and grill
for 8–10 minutes, depending on the thickness of the slices.

Eggplant – Cut eggplant into slices ½–¾ inch (1–2 cm) thick, across or lengthwise. Salt
generously on both sides, and let them sit for half an hour. Wipe off the collected liquid;
this removes the eggplant’s bitter taste, and makes it even tastier when grilled. Brush the
slices with seasoned oil and grind on some pepper. Grill 5 minutes on each side over direct
heat or until the eggplant is soft, which is when it’s at its best.

Small eggplants are very nice when left intact and grilled. Poke a few holes in the skin with
a toothpick. Grill them over direct heat for 15 minutes, turning several times while
cooking (the eggplant’s skin will turn completely black). Move the eggplant to the side of
the grill to finish cooking, 30 minutes over indirect heat. Keep turning it now and then to
grill it evenly. When it’s done, cut it in four pieces length-wise, drizzle with some olive oil,
and sprinkle with salt flakes.

Last but not least, here is another very common way to eat eggplant in Turkey: Let the
eggplant cool, slice it lengthwise, and scoop out the flesh with a spoon. Cut the flesh into
smaller chunks and combine it with oil, lemon juice, and minced garlic. This eggplant dish
acquires a deliciously smoky flavor when grilled.

Fennel – Parboiled slices of fennel are tasty as a side dish that goes particularly well with
fish and chicken. Cut the fennel in half lengthwise, and place the pieces in boiling, salted
water.

Parboil the fennel for 3 minutes; drain well. Brush with oil, preferably seasoned with
saffron, and season lightly with salt and pepper. Grill over direct heat for 3 minutes on
each side.

Garlic – Garlic baked in foil tastes wonderful. Cut the head in half, place a pat of butter
and some salt onto each cut side; wrap in a small sheet of foil, one for each half of garlic.
Pinch the foil together to close securely, and grill the packets for 20 minutes near the
embers. Serve the grilled garlic straight from the foil, accompanied by extra butter and salt
flakes.

You can also parboil whole heads of garlic in boiling, salted water for 3 minutes. Cut the
heads in half, brush with olive oil and place the cut side directly against the surface of the
grate. Grill for 3 minutes on each side.

Place the garlic on a platter. Drizzle some olive oil on top and season with salt flakes and
finely chopped herbs. Use a fork to pluck the grilled garlic straight from the skin. This is a
superb accompaniment to grilled lamb, beef, or pork.

Green Beans – Trim off the pointy ends. Place the beans in boiling, salted water. Blanch
them for one minute, then pour the green beans into a colander and rinse them
immediately in cold water. Make bundles of six or seven beans by wrapping them in a slice
of bacon and fastening the bundle with a toothpick. Brush with oil and grill over direct
heat, 2 minutes per side.

Lemon – Cut organic lemons into 1-inch (3 cm) thick slices. Brush with oil and sprinkle
generously with salt flakes. Grill over direct heat until the slices are quite colored, at least 5
minutes on each side. Let them sit for a while over indirect heat, until they become very
soft. Grilled lemon is exceptionally tasty when squeezed over fish, shellfish, fowl, and pork.

Miscellaneous Mushrooms – Mushrooms are at their tastiest when they’re brushed with
butter before hitting the grill, but seasoned oil works perfectly well, too. Mushrooms
absorb a lot of fat while cooking, so brush on more butter or oil as you go.

Larger mushrooms such as portabellas and oyster mushrooms are delicious when grilled
whole. I usually cut button mushrooms and wild mushrooms into smaller pieces. Season
them with salt and pepper.

Larger mushrooms need 3 minutes on each side over direct heat, but then let them cook
for a while on indirect heat. Grill smaller mushroom pieces in a vegetable basket or in a
foil pan for 5 minutes over direct heat. Turn the pieces a few times with a frying spatula.

Onions/Scallions/Spring Onions – Grilled onions lose a lot of their sharp taste and
become very mild and sweet. Peel large onions, yellow or red, and cut them into ¾-inch
(2-cm) slices. Brush with oil and season with salt and pepper. Grill the slices for 3 minutes
on each side over direct heat. Leave the slices over indirect heat for a while to finish
cooking.

Scallions, also known as spring onions, are very good to grill whole. Cut off the top of the
green part, and grill as you would slices of onion. Smaller onions can be parboiled
unpeeled in boiling water for 2 minutes. Drain them thoroughly in a colander. Brush with
oil and grill for 10 minutes until the outer skin turns black. Turn the scallions several times
while cooking.

Tomato – Grilled tomatoes have a delectably tangy flavor. Cut them in half or in thick
slices and season with salt and pepper, chili pepper, or herbs. Grill for 2 minutes each side,
or less if you are grilling slices. Don’t allow them to get more than just warmed through, or
else they’ll turn mushy. Cherry tomatoes can be grilled whole, still on the branch, in a
vegetable basket.

Zucchini/Summer Squash – Cut slices ½–¾ inch (1–2 cm) thick across or lengthwise.
Brush with oil and season with salt and pepper. Some squeezed lemon, chili pepper, and/or
garlic are also good for seasoning these slices. Grill over direct heat, 2–3 minutes on each
side, until the slices have developed a nice color but are not too soft.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Vegetables

0

Grilled Berry Dessert

I have the luxury of making delicious desserts with berries that I have picked myself. We are so fortunate in Sweden to have a law called the “right of commons,” which among
other things allows people to pick all kinds of edibles such berries, nuts, fruits, and
mushrooms that grow in the wild, as long as they’re not on the endangered species list. It’s
a benefit we’ve enjoyed and taken advantage of since way back in time. And not only do
we get to glean edibles outside or from our gardens, the exercise we take while harvesting
is free of charge, too.

This dessert is as easy to put together as can be, and yet its flavor is exquisite. A LCHF
lifestyle can accommodate berries in small amounts, as they aren’t as loaded with
carbohydrates like other fruit.

Warm Berries with Dark Chocolate and Cardamom Cream
Set out one piece of foil per guest measuring approximately 8 inches (20 cm) square, and
place 3⅓ fl. oz. (100 ml) fresh berries in the middle of each piece of foil. I used wild
raspberries, bilberries (blueberries), red currants, and sea buckthorn in my packets.

Place a few pieces of coarsely chopped dark chocolate (85–90% cacao) on top of the
berries, which will add smooth sweetness and intricate flavors when it melts down into the
fruit.

Fold the foil over the berries and pinch the ends to close the parcels. Place them on the
grate of the grill over cooling embers, and leave to heat up for about 2–3 minutes,
depending on how many embers are still left. The berries should reach no higher than
lukewarm temperature, and all the chocolate should melt.

Place the berry packets directly onto dessert plates, open them, and serve with a bowl of
crème fraîche seasoned with some ground cardamom and vanilla powder.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Sweets

0

Grilled Halloumi and Pomegranate Salad

Halloumi is one of my favorite cheeses. Here, its chewy saltiness is paired with
pomegranate, one of my favorite fruits.

I always bring back pomegranate vinegar from my trips to Turkey, but it is available in
ethnic food shops that sell Middle Eastern foods or olive oil/vinegar shops. Make sure you
get true vinegar made from reduced pomegranate juice. Unfortunately, there are many
types of pomegranate vinegar that are loaded with added sugar.

Pine nuts are not nuts—they’re seeds from pinecones. Many who are allergic to nuts can
therefore still eat pine nuts.

Halloumi, Pine Nut, and Pomegranate Salad
• 1 head of romaine lettuce
• 8 yellow cherry tomatoes
• 3 tablespoons pomegranate seeds
• 3½ oz. (100 g) Halloumi cheese
• 2 tablespoons pine nuts
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon pomegranate vinegar
• fresh parsley leaves and mint leaves

Place lettuce leaves on a platter. Cut the tomatoes into quarters and place them on top of
the lettuce.

Remove some seeds from a pomegranate. The easiest way to do this is to slice off a piece at the top and then make two vertical cuts, approximately 1½–2 inches (4–5 cm) apart. Place the pomegranate in a plastic bag and break off the wedge that has been cut out. This will make it easy for you to pick out the seeds without having the juice squirting all over.

The pomegranate will keep for quite a long time if you keep it in the plastic bag in the
refrigerator. When you need some more seeds, simply make a new cut and break off the
piece.

Grill the Halloumi cheese and add it on top of the lettuce; sprinkle pomegranate seeds and pine nuts all over the top. Drizzle olive oil and pomegranate vinegar over the salad, and garnish with parsley and mint.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Salad

0

Grilled Portabella Mushrooms

The portabella is a type of mushroom that is allowed to grow very large before being
harvested. The segments on the cap’s underside give the mushroom its dark brown color. I
leave them on when grilling because they contribute to the rich, meaty flavor.

This firm mushroom is excellent for grilling, but it needs to be brushed with a generous
amount of melted butter so it doesn’t dry out while cooking.

Here, I’m serving it with side dishes that are full of flavor and high in nutritional value.

Grilled Portabellas with Asparagus, Garlic Butter, and Toasted Macadamia Nuts
• 3½ oz. (100 g) garlic butter , divided in half
• ¼ cup (50 ml) cold-pressed olive oil
• 8 portabella mushrooms
• salt and pepper
• 1 bunch tender, green asparagus
• 1¾ oz. (50 g) macadamia nuts
• 3⅓ fl. oz. (100 ml) nettle pesto

Melt half of the garlic butter and mix with olive oil. Brush the top and the underside of the
mushroom caps; season with salt and pepper.

Snap off the woody ends of the asparagus stalks, and brush the asparagus with the melted
butter/olive oil mix. Salt lightly. Place the fresh macadamias in a dry pan, and roast them
in a 400ºF (200ºC) oven for 10 minutes.

Grill the mushrooms for approximately 5 minutes on each side, until they’re nicely colored and well cooked through, which intensifies their flavor. Brush them a few times with the garlic/oil mixture.

Grill the asparagus next to the mushrooms. They’ll be ready after about 1 minute on each
side.

Take two portabella caps and press them together with macadamia nuts and a slice of
garlic butter, which will melt into the caps. Place the asparagus on the side and drizzle over
them with nettle pesto.

A mixed salad with marigold leaves and lemon juice makes a beautiful counterpoint to
these mushrooms.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Portabella

0

Grilled Beefsteak Tomatoes

These tomatoes are very easy to prepare, but the addition of cheese gives them added
complexity. They make an excellent side dish or appetizer.

Select your favorite cheeses and let them melt a little over the warm tomato. I choose a
blue cheese and a goat cheese from a local dairy here up north in the Swedish province of
Jämtland.

Grilled Beefsteak Tomatoes with Melted Cheese
• 4 slices of blue cheese
• 4 slices of goat cheese
• 4 beefsteak tomatoes
• olive oil for brushing
• salt flakes and coarsely ground black pepper
• 2 tablespoons roasted sunflower seeds
• 2 tablespoons chopped chives
• 2 tablespoons cold pressed olive oil
• 1 tablespoon balsamic vinegar

Leave the cheese out of the refrigerator so it comes up to room temperature. Slice the
tomatoes into ¾-inch (2-cm) slices from their thicker, middle section. Brush with olive oil.

Season with some crushed salt flakes and pepper.

Grill the tomatoes for 1 minute per side on a hot grate brushed with olive oil. Turn the
slices over carefully with a frying spatula. Season lightly again, and place the cheese on the
tomato. Grill for 30–45 seconds, just enough to get the tomatoes heated through, then
move them carefully to a heated platter. Sprinkle with sunflower seeds and chives, and
drizzle with olive oil and vinegar. Serve immediately.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Tomatoes

0

Grilled Rib Eye

I typically like to grill fatty cuts of meat, because the marbling adds so much flavor and
juiciness compared to filet mignon or other types of steak, which can often be rather lean.

If you can buy meat from grass-fed, free-range animals, its flavor and nutritional profile
will be far superior.

I season these slices of rib eye simply with salt and freshly ground white pepper, which
enhance the meat’s own flavors; a spicy marinade could easily overwhelm this dish.

I prefer cuts to be on the thick side so they’re as juicy as possible. The weight per portion
will consequently be a bit higher than your typical rib eye, which is usually around 5¼ oz. (150 g), but don’t pass up the opportunity to enjoy some of the best food you can throw on the grill.

Grilled Rib Eye with Café de Paris Herb Butter
• 4 thick slices of rib eye, 7 oz. (200 g) each
• 2 tablespoons cold-pressed olive oil, for brushing
• a generous amount of salt and freshly ground white pepper

Place the meat on a cutting board and let it to come to room temperature. Brush with olive
oil and season with salt and pepper.

Brush the hot grates of the grill with some oil, and set the meat down on the grill over
direct heat for 2 minutes. Turn the meat and cook on the other side for 1 minute if you
want the meat to be rare. Grill the cuts for 2 minutes on each side if you prefer your meat
medium, and 2 additional minutes if you want it well done.

Good side dishes for rib eye include grilled mushrooms, a few chunks of bell pepper with
slightly charred skin from the hot coals, and a green salad.

By all means, serve the freshly grilled meat with a flavorful Café de Paris herb butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Rib Eye

0

Grilled Crawfish

We humans have eaten shellfish since time immemorial, which has helped us evolve into
the thinking beings we are today. That’s why they’re also a good choice nowadays for those
among us who wish to follow a diet similar to that of our ancestors. Here is a recipe for an
appetizer that uses traditional crawfish, but prepared with a twist.

Grilled Crawfish with Browned Chive Butter
• 16–20 large crawfish
• 3½ oz. (100 g) butter
• 3⅓ fl. oz. (100 ml) finely chopped chives
Horseradish Chili
• 3⅓ fl. oz. (100 ml) chili sauce (see recipe on page 70)
• 2 tablespoons grated horseradish
• 1 tablespoon lemon juice

Place the crawfish on a cutting board, backs on the board. Grip the crawfish firmly and cut it in half lengthwise with a sharp knife. Place the crawfish on a platter.

In a saucepan, lightly cook the butter until it’s golden; remove it from the heat and add in
the chopped chives.

In a separate bowl, stir together the ingredients for the horseradish chili.

Grill the crawfish, meat side down on the grill’s grate, over hot coals for 30 seconds. Turn the crawfish and brush the tail with butter. Grill for another 30 seconds (if you leave the crawfish on too long they’ll become dry and tough).

Serve the crawfish alongside the butter and the horseradish chili in small bowls. Use a
small fork to spear the crawfish and dip them in the sauces. Parmesan crackers are good
with this dish.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Grilled

0

Grilled Tuna Steaks

Tuna’s texture is so different from other types of fish that it’s more reminiscent of a slice of
turkey breast. Tuna belongs to the mackerel family and contains nearly as much fat as
salmon.

The steaks need only a short spell on the grill, so this is really fast food once the prep work
is done.

Skewers of Grilled Tuna Steak and Halloumi
• 4 tuna steaks, 5¼ oz. (150 g) each
• 3⅓ fl. oz. (100 ml) mild-flavored olive oil infused with lemon
• 1 bunch green asparagus
• 4 thin slices of hot-smoked pork belly
• 3½ oz. (100 g) Halloumi cheese
• 4 long sprigs of rosemary
• 1 teaspoon salt
• ½ teaspoon ground white pepper

Place the tuna on a plate. Brush both sides generously with the lemon-flavored olive oil.
Don’t salt the fish until it’s on the grill, as the salt might dry out the fish.

Snap off the woody ends of the asparagus and blanch the stalks in salted, boiling water for
1 minute. Drain. Rinse the asparagus in cold water to stop the cooking.

Make 4 asparagus bundles by wrapping the asparagus with the slices of smoked pork belly,
and secure them with toothpicks.

Cut the Halloumi cheese into even, inch-wide cubes (2 cm x 2 cm).

Scrape off the leaves from the sprigs of rosemary, leaving some at the top. Thread the
cubes of Halloumi onto the sprigs, doing this as carefully as you can so as not to break the
cubes of cheese.

First, set the asparagus and the Halloumi on the grill, and let them get good color all over.

Keep them warm on a sheet of foil on the side of the grill with indirect heat while you grill
the tuna. Brush the hot grill with oil and place the fish onto the grill; season with salt and
pepper.

Grill the fish for 1 minute on each side over direct heat. The fish should still be red on the
inside or it will be too dry.

If you want your fish cooked a bit longer, leave it for short while on the side of the grill
with indirect heat; this will help it stay moist.

Serve the tuna immediately with the skewers of Halloumi, the asparagus, and a bowl of bell pepper chutney.

It is, of course, always nice to serve fish with a flavorful herb butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Tuna

0