I had two goals while on vacation in Maine last summer: Disconnect from all electronics, and employ the grill for every meal. Technological sobriety proved to be a pipe dream, but my grilling bender was a raging success. And I owe it all to a $5 piece of woven aluminum called a grill topper that I spotted while waiting in line at the grocery store. That three-pack of disposable trays changed my grilling life: You simply fire up the grill, place a sheet on top of the grate, and, voilà! No more precious vegetables slipping through to a fiery death. I could grill without fear.
I started conservatively: whole scallions one night, Padrón chiles another. Soon I was grilling leafy purple sprouting broccoli and delicate chanterelles. There was one problem, though: All those colorful vegetables on the grill made for stunning Instagram photos. How could I resist?
Follow These Steps for Perfect Grilled Vegetables:
1. Toss whatever vegetable you’re using in olive oil and some salt.
2. Grill on the rack over medium-high heat, turning occasionally, until tender and nicely charred. The grilling time will depend on the size of what you’re cooking, but it goes fast—a minute or two for scallions—so don’t walk away.
3. Finish with a squeeze of lemon or lime juice.
Get the Recipes:
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from Bon Appétit http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/wire-rack