Vegetable Grilling Tips

by Lynn on April 20, 2010

It’s grilling season! I love getting outside and cooking on the grill through the summer. There’s (usually) less kitchen mess, and why cook in the kitchen when you can stand outside on a beautiful spring or summer day and cook your meal?

The best part is when I’m lucky I can get my husband to man the grill, and I don’t even have to cook at all! Or we grill together and talk over our day while we’re cooking.
grilling vegetables
When you’re grilling out usually your thinking about grilling meat, like chicken or steak, but grilling is a great way to cook your vegetables too. You can cook them less and still have a dish that’s loaded with flavor.

Here are some vegetable grilling tips to get you started:

1. When you’re grilling your main dish grill your vegetables too.

2. I like to  skewer my vegetables and make a vegetable kabob. This works great for mushrooms, onions, small tomatoes, peppers, and pineapple.

3. You can also chop them up and wrap them in foil. I love to dice up potatoes, carrots, and onions. Add a little salt, pepper, olive oil and grill.  Yum!

4. Slice large vegetables and cook them right on the grill. This works great for peppers, eggplant, asparagus, and artichokes.

5. To grill corn on the cob, remove the outer layers of the husk (leaving a layer or two on the cob, and soak it in cold water, for about an hour before you plan to grill.

6. For extra flavor marinate your vegetables in your favorite marinade for about 20 minutes before you’re ready to cook.

7. Fresh vegetables don’t always need extra flavor, many are loaded with flavor themselves. To bring out the natural flavors in your vegetables, and to keep them from sticking to the grill, brush them lightly with olive oil.

8. Turn your vegetables regularly, to keep them from burning on one side.

9. Most vegetables are done when you can pierce them easily with a fork.

What’s your favorite vegetable grilling trick?

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