| Veggie Prep Tips and Marinades |
| Veggie Prep Tips and Marinades |
From "Fire Up the Grill"
episode DFUG-102 |
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April carries her sack of fresh produce to the Viking Culinary Arts Center in Atlanta, where she meets up with Quito McKenna, the general manager and grilling aficionado. Quito directs her on how to cut the fruit and vegetables precisely, and how to prepare wonderful and simple marinades. April and Quito also tackle an indoor built-in grill to cook up portabella mushroom burgers and rosemary skewered potatoes!
- A fun way to add instant flavor and presentation to boring potatoes is to skewer them on sprigs of rosemary. This way, the potatoes are flavored from the inside out!
- When preparing veggies for kabobs, try to cut everything in uniform sized pieces so that everything grills at the same speed and cooks evenly.
- Fruits on the grill are an easy way to go from entrée to dessert! For grilled papaya, scoop out the seeds, and then lay the slices face down on the grill.
- Olive oil is an essential ingredient when grilling veggies. Just drizzle a bit on top of anything, sprinkle with salt and pepper and anything will grill up perfectly!
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