Grilling Summer Vegetables

The warm weather is here and many of us are inspired to grill outdoors. Adding vegetables to the grill is one way to save time in the kitchen and a fun way to create a healthy plate.

Preparation of Vegetables

Always start with a clean grill. Scrub vegetables before cutting or slicing them.

Cut or slice vegetables into uniform pieces so they will cook in the same amount of time. They should be large enough, so the pieces do not fall through the grill. Smaller vegetables may need to be cooked in a basket or skewered together.

Types of Vegetables

Vegetables that are high in water content do well on the grill. Examples include asparagus, peppers, mushrooms, eggplant, summer squash, okra, onions, tomatoes and corn-on-the cob. More dense vegetables should be pre-cooked (either by boiling or microwaving) so that they are softened to avoid burning on the outside while the denser inside is cooking. These include vegetables such as potatoes and carrots.

Grilling Methods

Large vegetables like corn on the cob can be cooked directly on a clean grill grate. Lightly brush the veggies with olive oil before grilling to help seal in moisture. This also provides flavor and prevents them from sticking to the grill.

Vegetables can also be grilled in aluminum foil. Place a large sheet of aluminum foil on the counter and spray with cooking spray. Spread the veggies on top and cover with another sheet of aluminum foil. Then roll the two pieces of aluminum foil into each other to make a pouch. This essentially steams the vegetables while grilling. Using a marinade increases flavor. Blend one-half cup of olive oil with one-fourth cup of red wine vinegar. Pour marinade over vegetables and allow to sit for 15 minutes before grilling.

 Grilling Tools

•  A metal basket makes grilling smaller vegetables easier.
• Metal, wooden, or bamboo skewers can be used for vegetable kebabs.
• Utensils such as tongs or spatulas should be used; avoid cross-contamination by using utensils for vegetables only and not to turn raw meat.

Vegetables usually take about 15 – 20 minutes to cook on the grill over medium heat. They should be tender but not mushy and usually only need to be turned once.