6. Grilling Potatoes, Carrots and Beets
Grilling potatoes, carrots, and beets will include a few extra steps. To prevent an uncooked center and burning the outside, first boil them in water until slightly tender to the prod of a fork. Then pat dry, and follow steps 2 through 5. (Another trick: Cut these vegetables into bite-sized pieces, cover with olive oil or butter and herbs and seasonings, wrap in aluminum foil pouch and place on the grill for 15-20 minutes or until tender).
*Grilling corn is even more simple. You can put them directly on the grill for a super-charred ear. If you want a more flavorful cob, wrap in aluminum foil with a dab of butter and your favorite seasoning. To grill in-husk, soak corn in husk in water for 30 minutes to allow the corn kernels to steam while the husk chars. All corn should be grilled for about 15 to 30 minutes.
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