Grilling vegetables at Labor Day barbecue with Steven Raichlen

Steven Raichlen, renowned for his barbecue skills, has expanded his repertoire to include grilling vegetables, which play a vital role in many culinary traditions worldwide. His book, 'How to Grill Vegetables,' serves as a comprehensive guide for those looking to elevate their grilling game. Raichlen stresses that understanding the structure of vegetables is crucial for selecting the appropriate grilling method, which can significantly impact flavor and texture. For high-moisture vegetables like zucchini and peppers, he recommends direct grilling at temperatures between 500 F and 600 F. In contrast, denser vegetables such as turnips and cauliflower benefit from indirect grilling at lower temperatures of 350 F to 400 F. This method not only cooks the vegetables evenly but also allows for the infusion of smoky flavors by adding wood chips to the grill. Preparation is key, and Raichlen advises scrubbing the grill grate and applying vegetable oil before cooking. Seasoning vegetables with an olive oil-based marinade enhances their taste, and achieving the right level of char is an art that requires careful attention. Raichlen's recipe for Armenian Charred Eggplant Dip exemplifies his approach, combining grilled vegetables with fresh ingredients to create a flavorful dish. His insights encourage home cooks to embrace the versatility of grilled vegetables, making them a staple at barbecues and gatherings.