When the temperature plummets, it's a good time to trade popular summer grilled vegetables, such as asparagus, eggplant and zucchini, for winter-season favorites. Brussels sprouts, squashes and cauliflower as well as root vegetables like parsnips, turnips and carrots may take more preparation and grill time than, say, asparagus. But they offer a chance to treat guests to a different spin on the usual barbecue fare.
Russ Faulk, vice president of marketing and design for Kalamazoo Outdoor Gourmet, of Chicago, suggests cutting squashes and turnips into 1-inch or smaller chunks. This speeds up the cooking process a bit. If the pieces are bigger, cooking temperatures must get lower, he says, "otherwise you burn the outside before the inside is cooked..."
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