12 secrets to grilling perfect veggies, according to a chef:
It can be so easy to forget to toss vegetables on the barbie alongside the shrimp. Let’s face it: Beyond potato salad, a lot of us do not consume the veggies we should come summertime. We reached out to Amanda Cohen, chef and owner of vegetable-focused restaurant
in New York City. Here are her top tips—including an extraordinary-sounding grilled salad—for getting all the colors of the rainbow into your diet this season.Cohen uses a double grate system, so the grates themselves crisscross and veggies are less likely to fall through the cracks. “Unless the vegetables are cut in really big pieces,” she says, “the smaller the pieces, the more veggies are likely to shrink.
, but Cohen likes those less because you can’t get as many different types of textures, and “it hinders charring.”“My go-to #1 grilled veggie is greens: Spinach, kale, any soft green like arugula, even herbs,” says Cohen. “Putting a big bunch of greens mixed with herbs on the grill mixed with olive oil and salt is delicious. All I do is we toss them in oil, and as they slowly shrink, I turn them a lot, and that big pile will get small very fast.
It’s true that most every veggie is good for you, but Cohen is not a bell pepper person. “I hear bell peppers and I think 1992.”Many of us grew up seeing onions, bell peppers, and maybe portobello mushrooms as the only vegetable players worthy of the grill, usually added to skewers. They rarely seemed to cook correctly or all the way through. As for onions, says Cohen, “if you want to sort of bring it into the present, what I like to grill are scallions.
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