Tips from the Pros: Skewering Sides
December 23, 2011
Fire roasted vegetables are a great way to add a little pop to your holiday meal and by cooking them on metal skewers you can not only simplify the grilling process, but also create instant individual portions for each guest.
This holiday season, I’m creating platters of skewers of sweet potato and Brussels sprouts. To prepare the sweet potato, simply peel and slice in to 1 inch cubes. For Brussels sprouts, remove the stem end and pull away one to two layers of outer leaves leaving only the bright green spout.
While both vegetables can be seasoned, skewered and grilled immediately, I find that a quick steam in the microwave significantly enhances the end product. Simply place the prepped veggies in to a microwave safe bowl, add approximately an inch of water, cover with plastic wrap and cook on high for 60-90 seconds until slightly tender.
Remove the vegetables from the microwave, toss with a healthy dose of extra virgin olive oil, kosher salt and cracked black pepper, and skewer. Grill the skewers over medium heat for approximately 20 minutes on a covered grill, turning the skewers every five minutes in order to create unified color. Remove, drizzle with a touch more olive oil and salt and serve!
I have also found that pulling the veggies off the grill as they are almost done and soaking them in a quality Balsamic vinegar and returning to the grill for a few more minutes adds and extra yum.