If you follow some basics when grilling vegetables, you’ll have your guests asking for your secret! Most people won’t believe their smoky, sweet flavor. Grilling vegetables is so easy and rewarding that you’ll include them on your menu every time you grill.
So Where Do You Start?
Most vegetables can be grilled; however, you’ll have more success with firmer ones. Due to the lack of fat, you’ll need to add moisture to keep them from burning. You can simply marinate them for half an hour prior to grilling, or brush them with vegetable oil and seasoning during grilling. Experiment with both processes and you’ll find your favorite.
If you want their flavor to pop, consider using a combination of celery salt, onion salt, garlic, oil, and cloves in your marinade. Or simply use your favorite salad dressing. If you like the sweeter side of life, try using a combination of soy sauce, pineapple juice, and garlic. If you want it simple; try lemon juice and vegetable oil. It’s all a matter of taste. Experiment and have fun!
Corn on the cob is a natural on the grill. Soak it in a sugar and water mixture 30 minutes prior to grilling. Leave the husk on and turn them every few minutes until their husks are browned. You can also grill corn without their husk. Be sure all the husk and silk is removed and place the cobs directly on the grill, turning them every so often so they don’t burn.
You can grill carrots, potatoes and onions directly on the grill also. The onions and carrots will caramelize, adding texture and flavor your guests will love!
Vegetable Kabobs Are a Good Alternative
It’s a good idea to keep your meat and vegetables on separate skewers, since both require different grilling times. Use onions, green peppers, cherry tomatoes and even potato chunks on your vegetable kabobs. Soak them in your oil marinade and start grilling. Turn them often so they grill evenly and don’t burn. Serve them with your meal right off the grill or slather them with your favorite sauce.
How About Using Foil?
To help keep you grill cleaner, and enable you to work with chunks and slices of vegetables versus whole ones, consider using foil. A favorite of mine is a combination of cut up onions, potatoes, carrots, and zucchini. Add seasoning and a cut up brat. Put the combination on a large piece of foil, fold over and roll the edges to create a packet. Ten minutes on both sides should be enough time. The brat will add the necessary oil and flavor to the packet. If you have several guests, grill additional packets.
For Great Tasting Grilled Vegetables:
• Prepare them ahead of time and store in the refrigerator. That way, they will be ready to grill when you are.
• Spray your grill with cooking spray before you light it. Spray will help in the clean up and keep your vegetables from sticking to your grill racks.
• When grilling vegetable kabobs, spray your skewers with cooking spray. Your grilled vegetables will slide off with ease.
• Leave plenty of room between your vegetables so they grill evenly.
Grilling season is upon us and fresh vegetables are in the produce aisles. So experiment with grilling vegetables and have fun!