How to Grill Delicious Vegetables
- Caramelizing flames and a touch of smoke do wonders for vegetables.
- Most veggies do well on the grill, but some really stand out–asparagus, corn, eggplant, mushrooms, peppers (bell or hot), onions, even cabbage.
- Most vegetables cook better and are less likely to stick if marinated first or brushed lightly with cooking oil. For added flavor, sprinkle grilled vegetables with fresh herbs.
- Depending on what you’re grilling, you might want to cut larger veggies (like eggplants, squash, and onions) into smaller pieces.
- Small vegetables like cherry tomatoes or sliced veggies work best threaded through kabobs. You can also wrap vegetables in heavy duty foil, though cooking in foil cuts back on that appealing smoky flavor.
- Grilling times vary from veggie to veggie, but they’re generally more delicate than meats. So keep a close eye on your vegetables.
Grilled Corn: Perfect for grilling, corn even comes with its own wrapper.
Grilled Tomatoes and Mushrooms: Corn’s frequent companion, the tomato, might not seem well-suited for grilling, but it works surprisingly well. Grilling also brings out the best in most mushrooms, especially portobellos.
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