Because I’m a fan of Armetale Grillware, and have reviewed the 17” Grill Tray (which I love and use often) for BellaOnline readers, a representative of the company recently sent me another piece to try. I warned her that even though she was sending me a piece of grillware, I would do an honest review whether or not I liked it. She apparently had enough confidence in her product that she sent it to me anyway. I love grilled vegetables, so I was excited to try the new Armetale 19” Vegetable Griller. My first attempt was to bake some sweet potatoes along with some wedges of winter squash. I was very pleased with the outcome – the sweet potatoes had a crisp exterior and a moist and soft interior. I learned that one of the advantages of using the vegetable griller is that the vegetables absorb the grilled flavor, and small pieces of vegetables don’t fall through; another advantage is that grilling doesn’t heat up the kitchen or mess up the oven or stovetop, and with the griller, the vegetables can cook unattended while the cook does other things.

The only thing I was disappointed in was that there are no recipes on the product packaging, and the recipes on the Armetale Website are very limited with none specific to the vegetable griller. There were no specific directions on how to use the Vegetable Griller on the product packaging, however, there were excellent directions on use and care. As with most Armetale Grillware, a quick soak in the sink followed by a soft brush is all that is necessary to remove anything baked on; the grillware cleans up very easily and stays looking nice enough to serve at the table straight from the grill.

Since I wasn’t sure how long it would take to grill the individual veggies, or how long it would take to bake a potato, I conducted several tests, and learned the following:

1. Always spray with non-stick spray before placing food on the vegetable griller, especially on the spikes that are there to bake the potatoes on.
2. Most vegetables cook best when the heat is on medium or low.

Potatoes – regular and sweet: potatoes take about the same amount of time to “bake” as they do in the oven – 45 minutes to an hour depending on the size. I poked a few holes in the potatoes with a fork before grilling.
Zucchini, yellow squash, fresh mushrooms, or tomatoes: brush with Italian Dressing or olive oil and grill 10-15 minutes.
Asparagus (our favorite): Brush with Italian dressing and grill 15-20 minutes (or longer if the asparagus is especially thick), turning occasionally.
Winter Squash: Cut in half or in quarters, scoop out the seeds, and season with seasoning salt, butter, Italian dressing, or olive oil. Grill 45 minutes to an hour, depending on the kind of squash. Don’t worry if the rind gets dark brown or burns, since the tender squash scoops out easily and the rind is simply thrown away.

If you are a lover of grilled vegetables, I would definitely recommend this unique Armetale Vegetable Griller. I found that I could start the potatoes, and after 30-35 minutes, add some of the quicker cooking vegetables. When the quicker cooking vegetables began to soften, I could add fish that had been brushed with lemon, olive oil, and seasoning – the end result was a full meal that was luscious and healthy without having to mess up or heat up the kitchen. I also developed a recipe for Healthy Stuffed Poblano Peppers made on this pan; it’s another meal in one. The Vegetable Griller doesn’t take up too much room on the grill, so other things can also be cooked while the vegetables are grilling (such as steaks or chicken breasts).

Once again, Armetale Grillware does live up to its promises and has introduced an excellent product.