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Robust Cooking - The Healthy Cooking Blog

9 Quick Vegetable Grilling Tricks

by Linette Gerlach on May 17th, 2008

shish kabobs grilled vegetables I love cooking on the grill in the summer. Whenever I can I cook out, rather than in. There’s less mess, fewer dishes to do, and you can enjoy the great outdoors instead of being cooped up in the kitchen.

Sometimes when I’m lucky I can get my husband to man the grill, and I don’t even have to cook at all.

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 grilling out trick? 

Image via stock.xchng

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POSTED IN: On The Grill, Vegetables

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