Aug. 22, 2010 5:49 am
Updated: Aug. 25, 2010 3:44 am
It's back to being quite hot and humid again in my area. Refilled the gas tank on my grill to get us through October. I grill lots of seasonal vegetables. I generally baste them with bottle or home made viniagrette dressing. 1/2 inch slices of summer squash
generally only take a couple of minutes a side. I slice them on the diagonal to get a bigger surface area. You can also place chunks of vegetables on skewers for grilling. Typically take 5 to 10 minutes over a hot fire, turing once or twice.
Grilling sweet potatoes takes and extra step but are worth the effort. Cook about 2 lbs. sweet potatoes in 4 quarts water, bring to a boil and cook until just tender about 30 minutes. Slice them into 1/2 inch slices lengthwise. Place in a single layer in a
large, non-reactive baking. Cover with marinade below and marinate at room temperature 30 minutes. Grill needs to be well oil. Grill slices over hot fire for 2 minutes a side. Baste with marinade. Very yummy.
1/4 cup soy sauce
1 tablespoon rice or other vinegar
1 tablespoon minced fresh ginger
1 large clove garlic, minced
1/4 cup olive oil
Whisk together in a small bowl before pouring over sweet potato