In this episode, we start out with a trip to the supermarket, joining host April Adams as she selects fresh produce for grilling with the help of entertaining expert Mark Ballard. Along the way, April and Mark choose a wide variety of tasty veggies, including portabella mushroom caps, red and green peppers, asparagus, corn and more! As they browse the aisles, the two get creative thinking of tasty ways to grill their many finds. Among some of their less "conventional" selections: squash, eggplant, pineapple, and even cucumbers ... and Mark reassures April that it will all turn out to be delicious!For great tips on choosing vegetables to grill, read on ....
- Always grill fresh, firm produce. It will hold up on the grill much better on the grill!
- When grilling corn on the cob, keep it in the husk! Soak the ears in water for approximately 1/2 hour prior to grilling so that the corn stays moist.
- It's best to buy whole fruits and vegetables. Pre-sliced veggies are certainly convenient, but much of the moisture and the important nutrients are lost in pre-prepped foods.
- Sliced pineapple is ideal on the grill because the heat lends to its natural sweetness and really kicks up the flavor!
- When slicing up eggplant for the grill, lay the slices on a plate and salt both sides. This will extract the bitter juices and give the eggplant a better flavor.
- Sliced bell peppers have a natural curve to them, so before grilling, press down with your palm and flatten.
- A marinade, as simple as pre-prepared Italian dressing, really kicks up the flavor of veggies and gives them enough oil so that they won't stick to the grates.
- Soak wooden skewers for at least 30 minutes before threading meats and veggies on them -- otherwise they'll burn up on the grill.
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