One Simple Prep Step Gives Grilled Vegetables A Bonus Layer Of Flavor - Tasting Table

Root vegetables often get sidelined at cookouts, but properly prepared they add color, sweetness, and a tender-crisp bite that complements grilled meat. The method starts by searing the vegetables to develop color, then braising them in a pan with tap water, fat, and seasoning until just tender but still firm. Braising draws in moisture and softens the vegetables partway, so that when they later hit the grill, the outside can caramelize and char without the inside lagging. Using stock instead of water adds a savory base, and aromatics like smashed garlic, thyme, or bay leaf deepen flavor during an hour of low cooking. Flavorful fat such as extra-virgin olive oil or butter further enriches the result.

"Start by searing the vegetables until they've picked up some color, then get a braising pan going with your root vegetables, tap water, some fat, and seasoning, letting them cook low and slow until just tender but still firm to the bite. During that time, they pull in moisture and soften partway through, which means when they hit the heat, the outside can caramelize and char the way they're supposed to, without the inside lagging behind. The result is something with genuine depth: smoky and charred on the outside, soft and rich in the middle - far more interesting than anything that went straight from the cutting board to the grate."

"There's plenty of room to push the braise even further, and the easiest place to start is the liquid itself. Water works, but chicken or vegetable stock ( preferably homemade, if you have the time) is the smarter starting point - it gives the vegetables a savory foundation that carries through to the final dish. From there, smashed garlic, thyme sprigs, or a bay leaf can only make it better. Over the course of an hour or so, the aromatic liquid will work its way in, layering flavor well before the grill ever gets involved."

"The fat, too, can use an upgrade. Reach for something with flavor - extra-virgin olive oil or butter both work well. They make everything taste richer while pulling in all"

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