When we think of grilling, we think of meat; juicy steaks, burgers, hot dogs and sausages. However, grilling is a great way, tasty and healthy, to cook vegetables as well.
A large number of veggies can be cooked on the grill. Preparing vegetables on the grill is simple and as easy as cooking anything else on the grill.
Cooking using Foil
Potatoes and corn both can be wrapped in foil and cooked. The foil wrapped food can also be placed directly on the coals, if you are cooking with charcoal, for fast cooking. If you put anything directly on the hot coals be sure that it is vented to prevent accidents. A cook can also quickly and easily create a foil folder to cook vegetables in. Simply fold a piece of aluminum foil into a pouch that is sealed on three sides. Cut your selected veggie into chunks, add salt, pepper, onions and garlic for an enhanced taste, put them in your pouch and put on the grill. Depending on the type and size of vegetable cooking times using the foil pouch will vary. Generally, between 3 to 5 minutes of cooking time per side is a good rule. The best way to determine if the food is done is to examine the veggies directly; they should be crisp and warm through. If in doubt take a test bite.
Thickly chunked squash or zucchini with mushrooms and red or green peppers make wonderful grilled vegetables. Cut the vegetables in approximately one inch cube and put on either a clean metal skewer or a new bamboo skewer. The cook should turn the skewers frequently to prevent burning. Grill until the veggies are a light golden brown and done through; again don’t be afraid to take a taste bit.
Directly on the Grill
Ears of corn, as an alternative to wrapping in foil, can coated with olive oil with some salt and pepper and placed the ears directly on the grill mesh and turn as needed until the kernels are golden brown. Carrots and asparagus can be cooked the same way. Peel the carrots, first then coat in some oil and add some salt and pepper. Of course, don’t peel the asparagus but prep the same way with oil and seasoning and grill until warm through. An indoor grill like The George Forman, with the solid cooking surface is an excellent cooking method for these thin long vegetables. Zucchini, eggplant, squash and firm tomatoes can be grilled whole or can be thickly sliced and grilled as well.
Grilled vegetables are great additions to any meal and compliments grilled steak, chicken or burgers.