Vegetable Cooking Guide for the BBQ
|Asparagus (1 bunch)
||Remove about 2.5 cm (1 in.) from the bottom of each stalk (tough part).
||Place asparagus stalks on the barbecue, taking care to place them horizontally against the grill so they don't fall through. Barbecue for 2 or 3 minutes for thin stalks, and 4 or 5 minutes for thicker stalks.
|Broccoli (1 bunch of 2 broccoli)
||Remove about half the bottom and cut broccoli into florets with long stems.
||Barbecue for 1 or 2 minutes per side. Turn off burner directly under the broccoli, taking care to keep the other burners on, then close the lid and continue cooking indirectly for 7 to 10 minutes, or until broccoli is tender.
| Cauliflower (1)
|| Remove bottom and cut the whole cauliflower into slices about 1.5-cm (½-in.) thick.
||Barbecue for 2 or 3 minutes per side. Turn off burner directly under cauliflower, taking care to keep the other burners on, then close the lid and continue cooking indirectly for about 20 minutes, or until cauliflower is tender.
| Zucchini (4)
||Cut off both tips of the zucchini and cut lengthwise into slices about 0.5-cm (¼-in.) thick.
|| Barbecue for 2 or 3 minutes per side.
| Bell peppers (4)
||Cut into 4 to 6 strips, depending on the size of the pepper, and remove stem and seeds.
||Barbecue for 3 or 4 minutes per side.
|Romaine lettuce (2)
||Remove a few of the outer leaves and keep to make a salad. Cut entire lettuce in half lengthwise, keeping the bottom so leaves don't split.
||Barbecue romaine lettuce halves for 2 minutes per side.