Grilling tips for your late-summer veggiesPosted: Updated:
PHOENIX -- You've worked all summer to cultivate your garden. And now, it's time to enjoy the fruits of your labor. Or, should we say the "veggies" of your labor?
Chef Chris Nicosia from SASSI had some great vegetable grilling tips for us on Wednesday's Good Morning Arizona. "It's that time of year when your gardens are exploding," he says. "So this is a great way to use the vegetables."
Nicosia says summertime cooking should be simple and easy to prepare, make and serve. And you can use a wide variety of vegetables.
"Right here we have yellow squash, zucchini, several different peppers, eggplant, and red onion," he says.
The secret to cooking vegetables is that you don't have to do much to them to showcase their flavors. Simple ingredients like high quality olive oil, salt, pepper and herbs bring the flavor alive when cooked on the grill.
"All the vegetables will be cooking at different rates," he says. "So just kind of watch them. You want to start with the vegetables that take longest, which would be the onions. Then move onto the larger ones, which will be the zucchini."
Wednesday night, Nicosia will host a cooking class to learn how to cook with summer vegetables. It's part of the SASSI Summer Food & Wine Series 2013.
The class will be held Wednesday, Aug. 14 at SASSI, 10455 E Pinnacle Peak Pkwy., Scottsdale. The $49 cost includes food and wine. For more information call (480) 502-9095.