Expert: Whitestag - 1/9/2012

Question
QUESTION: Hi Whitestag,

A clarification on my earlier question, which may not have been clear with the terminology as I'm not from the US, sorry about that.  I use a cast iron grill (by this I mean a thin rectangular metal plate) over a charcoal fire.  Cuts of steak placed on top which take about 10 minutes to cook "medium".  However, when I add pumpkin and bell papers, the bottom burns badly. The top is raw. I was wondering whether there is any technique to slow cook vegetables over the plate?  Or whether, as I suspect, vegetables are unsuitable for BBQs.  (Also, by "grill", do you mean this metal plate?  Or is it a thick wire mesh type of thing?) Sorry again if the terms are unclear. Thanks.

ANSWER: OK, now I understand.  When I grill veggies, place them directly on the grating, not on a metal plate.  I either cut them large enough so that they don't fall through, or I use a wok that's designed for use while barbecuing -- it has a flat bottom with a bunch of small holes (about 1 cm) to let the heat and smoke through.  I coat the veggies with olive oil (but any liquid fat would work -- melted butter, e.g.) and just keep stirring them around.  If they're big pieces (lengthwise zucchini slices, portabello mushroom caps, etc.), I still brush with oil, but I turn them frequently.  I often grill large onion slices, but you have to do something to hold them together -- toothpicks through the layers work well, or trussing skewers.

Does this help? if you need more info let me know.

---------- FOLLOW-UP ----------

QUESTION: Thanks for the advice!  I have vegetarians coming over for a BBQ and don't want to exclude them.  The tip I got from you is to keep flipping/stirring the veggies.  Just as an aside, BBQs aren't really meant for vegetables are they?  Barbecued meat is always mouth-watering, but no one craves for barbecue vegetables?    Thanks.

Answer
Well, I can say that in the U.S., we have a fairly longstanding tradition of grilling veggies of one sort to another. Moreover, BBQs are meant for cooking anything with high,  direct heat. So I wouldn't say that it's "unbarbecuish"  to grill veggies. Are things like garden burgers available in Australia? They're quite common around here -- at any given barbecue party or outdoor event involving food, you'll usually see the things available for vegetarians. I've even seen them listed under the burgers section of restaurant menus. Grilled portobello mushroom caps are also fairly commonly used as sandwich fillings.