The Secret to Successful Grilling

« Prev Next » 2 of 8

Veggies

Grilled veggies can be great as a side. I love making simple grilled ratatouille or preparing them on their own. There are several sorts of veggies that people grill that I’ll break down into three groups.

First off are the acidic veggies: tomato, onion and pepper, for example. I like these dressed with some good olive oil and almost always pair them with a Barbera, though a good lighter bodied Cabernet Franc can be delicious here as well.

Second on my list are the more delicately flavored veggies like eggplant and squash. On their own, these veggies are lightly flavored and gently sweet, so I look for a simple fresh red like a Schiava or a Frappato; but an earthy white, like a nice Verdejo can be perfect too.

And finally there are the earthy vegetables, which in my case means mushrooms, and more specifically mushrooms that have been brushed with olive oil flavored with garlic, rosemary and black pepper. Oh baby, these are delicious and one of my favorite pairings has to be a nice, aged Chianti here!

Photo courtesy TasteBook

In this gallery

View As One Page

Comments

mark

Founding Member Hand of Snooth Voice of Snooth

2 6,017

Damn GDP - why must you mock me and my lack of grill? This makes me want to spend a weekend in the country.

Jul 27, 2011 at 11:56 AM
TomG

40947 44

Hi Greg - a question and a suggestion:
- question: I usually grill a mix of vegetables of all three types (tomatoes, onions, mushrooms, eggplant, peppers, squash, etc.) What would you suggest for a wine to work with the lot?
- suggestion for grilling fish: I've never been able to get my grill clean enough or well-oiled enough to keep fish from sticking. Two things have helped. One is to put a piece of heavy-duty foil, just big enough to hold the fish, on the grill before I start it, then slice the foil between the grill rods so that each is covered by a strip; then pinch the strips around the rods so that they're loosely wrapped. The other thing is to let the grill heat up completely before putting the fish on. As the metal rods heat up, they expand and if the fish is on while this is happening, the skin bonds to the metal. I usually get the grill hotter than I want, then put the fish down to get nice grill marks, then immediately reduce the heat to cooking temperature. Hope this helps!

Jul 27, 2011 at 3:23 PM
Gregory-
Dal Piaz

Hand of Snooth Voice of Snooth

89065 88,641

For grilled vegetables, especially if some good olive oil is involved, I've never found a better wine than Barbera. Even a Barbera with some age works well here. You've got all that succulent acidity and the oak in the wine can be matched by all the smoke and char created by grilling your veggies.

Nice tips for grilling fish, both very effective. Thanks for contributing!

Jul 27, 2011 at 5:09 PM
slsherwood

883066 0

We love grilling at our house but I don't know where you come up with the idea that there are no dishes to do. If you are entertaining with wine and great grilled food then you need beautiful dishes to serve it in. Just saying.....

Aug 04, 2011 at 10:20 AM
Gregory-
Dal Piaz

Hand of Snooth Voice of Snooth

89065 88,641

I manage to get through with few to none, though admittedly while not entertaining. One trick I've developed for some of my meals is to use flour tortillas over a plate, you then get to eat up the mess!

Aug 04, 2011 at 10:32 AM
Foxall

Hand of Snooth

262583 2,213

Sure, you eat on dishes, but pots and pans are reduced. Major advantage to the grill.

Aug 10, 2012 at 7:41 PM
Snoother-
1133587

1133587 2

wine for spare ribs and brots

Aug 31, 2012 at 11:24 PM