Grilled Italian Vegetables with Thyme and Garlic

4 comments

Appears in Cook's Illustrated July/August 1996, America's Test Kitchen TV

To avoid precooking, slice the vegetables just right and use the correct cooking temperature.

SERVES 6

TIME 55 minutes

has video

WHY THIS RECIPE WORKS

For our best grilled vegetables recipe, we found that most vegetables are best cooked over a medium-hot fire. Lower heat is needed to cook through vegetables with a low moisture content, like potatoes. As for wood chips, we found that veget...

Print