Grilled vegetables are delicious, but very few people do it, instead focusing on grilling meat. Here are some tips and ideas for grilling vegetables.
Cut vegetables into pieces that will cook quickly, usually no more than 1" thick. Soak in water or a marinade for up to 1 hour before grilling. This will help keep them from drying out. Toss in a little oil to keep them from sticking to the grill.
Grilling baskets can be used to keep the vegetables from falling into the fire (it has smaller holes so the vegetables won't fall through). If you don't have a grilling basket, foil can be used instead by wrapping the vegetables loosely in heavy-duty foil.
While grilling, brush with oil, or a marinade to help keep from drying. Cook until the vegetable can be easily pierced with a fork.
Marinades can add a great flavor to your grilled vegetables. Try your favorite seasoning (rosemary, thyme, marjoram, etc.) with olive oil and lemon juice. Try different flavored oils (sesame, garlic, oregano), with different types of vinegar (balsamic, red wine, etc.). Salad dressings can also make great marinades.
Flavored butters are delicious on grilled vegetables. Mix your favorite seasoning with butter or margarine and brush on before and during grilling.
Try a mixture of vegetables at your next barbecue. A mix of sweet onion rings, colored peppers (red, yellow, orange) cored and cut into slices, halved mushrooms, sliced zucchini, sliced yellow squash, and asparagus spears (or any combination of the above), combined with a marinade of crushed garlic, balsamic vinegar, olive oil, salt, and freshly ground pepper is delicious and will add much to your meal.
About the Author Scott Carey has many hobbies and interests, including outdoor cooking. See http://www.outdoorcookingmagic.com for grilling vegetable tips and for a Free Dutch Oven Recipes eBook.
