How to Grill Vegetables

By Amy Turman

Grilling veggies is a form of art that's easy to defeat, but also easy to screw up. There are two ways that you can grill your vegetables: on a barbecue (charcoal or propane) or on an inside grill that appears like a skillet. You can decide either way dependent on the season. Nonetheless grilling outside gives the vegetables that fire-roasted flavour and look that is very unlikely to copy through any other cooking method.

Ways to Prepare Your Vegetables for the Grill

When selecting veggies you would like to choose firm vegetables that will not fall apart or through the grill into the flames. This implies that you probably shouldn't try and grill peas, broccoli florets (the long stemmed broccoli is good though), cauliflower, radishes, and so on.

It's questionable, but some people like to even grill their Romaine lettuce before assembling a salad. This is okay if you have a hot enough grill with an enormous char, but if your lettuce gets too steamy it can get soggy and shriveled which is not good in any way.

There are a handful of fool proof veggies it is always possible to stick to: asparagus, tomatoes, bell peppers, onions, eggplant, zucchini, and potatoes. These veggies are long enough that they will not fall through the grill and strong enough as well.

Cut your vegetables in significantly large pieces. The wonderful thing about grilled veggies is that they do not come out the same way twice. Some bits char, and some will become tender. Grilling brings out the natural sweetness of the vegetables, but if they're cut too small they're going to burn and turn bitter.

Dressing Your Veggies

Make it simple and do not put anything on your vegetables that can burn and turn bitter like garlic powder, cayenne pepper, or red pepper flakes. Stick to the basics: kosher salt, ground pepper, and vegetable oil (extra virgin olive oil and butter have a lower smoking temperature and can tend to burn faster or catch on fire). On a cookie sheet, spread out all your vegetables and drizzle with vegetable oil. Sprinkle liberally with salt and pepper so it will make a pleasant crust.

Barbecuing Your Veggies

Take your prepared vegetables on your cookie sheet out to a hot grill. Brush the grates with some olive oil to keep your vegetables from sticking.

With a pair of tongs place the veggies vertical to the barbecue grates for great grill lines. You'll know when to revolve your vegetables when they begin to burn and become tender. Ensure not to overcook them or else you'll have burnt carbon instead of nutritious vegetables. It is better to undercook instead of overcook.

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