The July/August 2011 issue of Cooks Illustrated includes an “Essential Guide to Grilling Vegetables.” The piece covers everything from how different vegetables should be prepped (skewer cherry tomatoes, rinse but don’t dry green beans, and no need to salt eggplant as you would if you were using any other cooking method) to a list of “Top 5 Vegetable Grilling Principles.” (Note: You need a subscription to access most of the recipes, but you can sign up for a 2-week free trial.)
It’s definitely worth a read. We, by which I mean The Professor, followed the Cooks Illustrated advice last night to grill some zucchini. In my experience, a crisp zucchini can quickly turn into a soggy side dish. Not this time. Following the advice to slice 1/2-inch planks and cook them at medium-hot heat for 8 to 10 minutes, turning once, our zucchini turned out “crisp-tender” — as promised.
I served it alongside a spring risotto with fava beans and roasted rainbow carrots.