Now is the time to enjoy all of the great fresh vegetables from our gardens or the farmers markets. There is plenty of time left this summer to grill and you may want to try something different. Grilled vegetables are great with some grilled meat and can make any meal special.
Starting with a clean grill grate will ensure both good tasting and safe vegetables.
Be sure to wash all of your vegetables before cutting into them. Slice or cut your vegetables so that they are thicker than the grill grate openings. Pieces cut too small will slip through the cracks. Vegetables that contain the most water do best on the grill. Consider using summer squash, onions, peppers, mushrooms, tomatoes, or corn on the cob. If you want to use more dense vegetables like onions or carrots, pre-cook them to avoid burning the outside of the pieces before they are cooked soft enough to eat.
There are several options for cooking your veggies once they are prepared. You may want to make kebabs by using a wooden or metal skewer. You can use a grilling basket which allows you to use smaller pieces or cook them on aluminum foil or in an aluminum foil packet. The first three methods will truly grill the vegetables, the foil packet will steam the vegetables more than grill them.
It should take about 15-20 minutes for your vegetables to cook. Grilled vegetables are best if they are cooked enough to become tender but not cooked long enough to become mushy. Turn the vegetables only once; this will keep the vegetables looking their best.
You can brush the vegetables with plain olive oil, or add some red wine vinegar to make a great tasting marinade. Bottled Italian salad dressing—the oil and vinegar kind—also tastes great on grilled veggies.
After writing and thinking about grilled vegetables this afternoon I’m ready to go home and fire up the grill after work today.