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Vegetables Grilling Recipes You Might Not Think Of

Vegetables Grilling Recipes You Might Not Think Of

By Christine Szalay-Kudra.

Just because you would like to fire up the grill does not mean you have to skip the veggies. A good vegetarian option at your next cookout will appeal to omnivores and vegetarians alike, and it takes only a little while to make. Let us take a look at some of the ways to do it and get a good result.

Many vegetables are an excellent choice for cooking on the grill, such as onions, leeks, and whole heads of garlic. Mushrooms in all sizes are a wonderful choice, and you can even grill carrots, either whole or in slices. Summer squash works well, whether it is zucchini, crookneck, or pattypan, and you will be surprised by the smokiness of grilled sweet and hot peppers. Grilled eggplant, a popular ingredient in Indian and Middle Eastern cuisines, is surprisingly rich tasting. You can also grill tomatoes with good results.

Choose larger examples, in slices, to lay directly on the grill, or smaller ones on skewers to make shishkabob type veggie skewers. Just make sure you soak wooden skewers in cold water to prevent them from scorching and catching on fire, and make sure that your grill is at the correct temperature. All vegetables should be washed or wiped clean, then patted dry.

Try marinating vegetables for a half hour in your favorite marinade or vinaigrette, or just salt and pepper them, brush them with oil, and put them right on the grill. Sauces with any quantity of sugar in them should be saved for after the veggies come off the grill to keep the sugar from sticking and burning.

Try to use a little bit of oil with all vegetables, so they do not stick to the grate of your grill. The oil is not as caloric as you would think, and it makes cooking much simpler. Just do not cut your veggies too large or small. Large pieces may cook unevenly, and small ones may slip through your grate.

Make sure that you space vegetables on the grill so they will cook evenly. On skewers, that's a quarter inch between each piece. Flat on the grill, the distance will vary according to the density of the food. Make sure you watch all grilled vegetables carefully. This BBQ food cooks fast, and can scorch quickly if you do not turn it often enough. This is mostly a danger for wet foods, which may even turn to mush if overcooked.

The thicker and denser a vegetable is, the longer it's going to take to cook, while smaller pieces and vegetables with higher water content take a lot less time. Tomatoes and asparagus will be done in just a few minutes, while sweet potatoes and similar hard, starchy foods can take an hour in some cases. Make sure you put them where the heat is less intense to ensure even cooking. Hard veggies can be sliced more thinly to reduce cooking time.

If you are going to be serving vegetarian guests, rather than just providing an interesting side dish to your grilled meat courses, make sure you leave a place on the grill where you will not be cooking meat, or lay down foil when you start the veggies. You might not be able to taste the meat flavor, but many vegetarians can, and the extra effort will make their meal a lot better.