The grill is not just for meats anymore - you can grill a variety of vegetables on the grill allowing you to cook the entire meal on the grill which is quite convenient and saves on clean up. Clear a space on that grill top for those delicious vegetables. Start by choosing your vegetables. Some of the ones that work well on the grill are: tomatoes, mushrooms, zucchini, squash, peppers, and onions. Green leafy veggies and some with high water content don’t do well on the grill. The easiest way to find out if your favorite vegetables will pass the test is to put one or two on the grill. Peppers can be grilled directly over the heat but keep an eye on them because they will cook fast if your grill is preheated like it should be. Keep them on the grill long enough to get those beautiful grill lines and then remove them.
Vegetables that require additional cooking can be placed in foil. Spray the foil with non-stick cooking spray and then add the vegetables. Throw in a few sprigs of your favorite herbs like rosemary, thyme, or oregano. The flavor of the herb will seep into the vegetables as you cook them in the foil. Alternatively, you can marinate vegetables with most marinades made for chicken. One of my favorite is the packet of tomato basil marinade sold at most grocery stores. Foil wrapping is a good idea for vegetables that have been marinated since dripping marinades can cause flare-ups that can burn the cook as well as the food. Shake as much of the marinade off of the vegetables as possible and then put them in tented foil to cook. Watch the vegetables closely to avoid overcooking.
Two vegetables that can be grilled that most people don't think of are asparagus and corn. Corn is delicious if you shuck it and pull the silks off, then cover the kernels with butter and grill each piece on its own piece of foil over medium heat, turning often to avoid burning. Asparagus can be sprayed with an olive oil spray and cooked on a vegetable grilling rack, placing a strip of foil underneath the tips to avoid overcooking them. Once cooked, asparagus is delicious served with a splash of balsamic vinegar.
Vegetables that need direct heat from the grill should be cooked first before the meat or on a separate part of the grill away from the meat for safety reasons. A clean grill is the best place to put your vegetables. When the meat is finished cooking, you can spread the grilled vegetables on top for a flavorful presentation. Don’t forget to move your foiled vegetables to a cooler part of the grill once they are done.
I can smell those vegetables right now! Grilling is another healthy way to prepare your vegetables if you are tired of steaming and stovetop heating. It provides variety and plenty of taste possibilities.
