By grilling one or two vegetables with your entree, you can prepare an entire meal on the barbecue.
Before grilling, prepare vegetables as di rected below for each type; some require cook ing or blanching ahead of time, others do not . Then brush with plain or herb-seasoned but ter or oiL or the basting sauce used on an accompanying entree. Cook on the barbecue until hot. tender, and streaked with brown . Grilled Vegetables
About 2 pounds fresh vegetables of your choice, prepared as directed below
1/3 to 1/z cup olive oil* , salad oil * , melted butter or margarine • , or basting sauce used on an accompanying entree
*If desired, add 2 tablespoons chopped fresh thyme. rosemary. oregano. or tarragon (or 2 teaspoons dry herbs) to oil or melted butter or margarine
If using small vegetables or pieces. thread on thin metal or bamboo skewers ahead of time, m aking sure vegetables lie flat . (If using bamboo skewers, soak skewers in hot water to cover for 30 minutes before threading vegetables . )
To grill. coat prepared vegetables with plain or seasoned oil or butter or basting sauce. Place vegetables on a lightly greased grill 4 to 6 inches above a lightly dispersed bed of medium coals . Cook, turning frequently, until vegetables are streaked with brown and tender when pierced (check grilling times under specific vegetable) .
Serve vegetables hot or at room temperature.
Makes 6 to 8 servings.
Vegetables for Grilling
Artichokes. To prepare: Trim off stem and coarse outer leaves; cut off top third. Trim thorny tips; rinse well and plunge into acidulated water (3 tablespoons vinegar per quart of water) . Cook in boiling water to cover until stem end is tender when pierced (30 to 45 minutes). Drain; cut in halves lengthwise . Grilling time: 5 to 8 minutes . Bell peppers and fresh chiles. To prepare: Rinse and pat dry. Grilling time: 8 to lO minutes.
Cabbage (red or green) or radicchio. To prepare:
Cut cabbage into quarters lengthwise. Cut radi cchio in halves. Grilling time: 6 to lO minutes.
Carrots. To prepare: Cook whole baby carrots or
small regular carrots in boiling water to cover until just tender (5 to lO minutes). Drain. Thread baby
carrots on skewers. Grilling time: 8 to 10 minutes.
Corn in husks. To prepare: Pull off dry outside
husks until you reach light green inner husks; tear several outside husks into \!.a-inch strips to use as ties later. Gently pull back inner husks without tearing from cobs . Remove and discard silks. Spread corn with oil. butter, or baste. Lay inner husks back in place around corn; tie with strips of husks at top to enclose. I mmerse in cold water to
cover for 15 to 30 minutes . Drain well. Grilling time:
15 to 20 minutes.
Corn out of husks. To prepare: Peel off and discard
all husks and silks. Grilling time: About 8 minutes.
Eggplants. To prepare: Cut off stem end of Oriental or small regular eggplants . Cut Oriental eggplants in halves lengthwise; cut regular eggplants lengthwise into 1 1/z-inch-wide wedges. Grilling
time: 12 to 15 minutes.
Fennel. To prepare: Cut off and discard woody stems. Cut vertically into 4 equal slices. Grilling
time: About 20 minutes.
Leeks. To prepare: Trim root ends; trim tops. leav
ing 2 inches of green leave s . Split lengthwise to
within 1/z inch of root ends. Rinse well . Grilling
time: 4 to 6 minutes.
Mushrooms (regular or shiitake). To prepare: Cut off tough stem ends. Thread smaller mushrooms on skewers . Grilling time: About lO minutes.
Onions. dry (yellow. white. red). To prepare: Do not peel. Cut small onions in halves. Cut larger ones in quarters and thread on skewers, making sure onions lie fla t . Grilling time: 15 to 20 minutes.
Onions. green. To prepare: Trim root ends and top
2 inches of green tops. Grilling time: 6 to 8 minutes.
Potatoes (thin-skinned and russet). sweet potatoes.
or yams. To prepare: Cut small potatoes in halves .
Cut large ones lengthwise into l-inch-wide wedges . Cook in boiling water to cover until tender
when pierced (6 to 8 minutes). Grilling time: 8 to lO
minutes .
Squash. summer (crookneck. pattypan. or zuc chini). To prepare: Leave small squash (l inch or less in diameter) whole. Cut larger squash in halves lengthwise. Grilling time: lO to 15 minutes.
Tomatoes. To prepare: Cut tomatoes in halves.
Grilling time: 8 to 12 minutes.
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rties
Hawaiian-style curry served from the barbecue is the featured dish at our Malihini Luau Party (facing page). Grilled chicken and shrimp skewers are served with a curried coconut cream sauce, rice, and condiments.
Parties centered around the barbecue seem to have a relaxed ambience that makes entertain
ing easy on the hosts, whether the occasion is casual or quite elegant. To help you plan your barbecue parties, we've assembled nine menus geared to gatherings of different sizes-you'll find party ideas for as few as four or as many as 20 guests.
For guest lists of more than a dozen, you might try a turkey fiesta, a buffet-style
Yugoslavian barbecue, or a fancy sit-down din ner starring a whole beef tenderloin. If you're serving a slightly smaller crowd of eight to twelve, choose from a Hawaiian-style curry and two meals that get guests involved with the cook ing: a hot dog roast and a barbecued burrito party. And for groups of j ust four to six, there's Japanese yakitori cooked over a hibachi, an Ital ian mixed grill featuring six kinds of meat, and a spur-of-the-moment shellfish beach barbecue.
All our menus include recipes or suggestions for accompaniments to the main course, plus hints for shopping and serving. To help you bring off your patio party smoothly and successfully, we also suggest a timetable for each menu .
Pictured on facing page