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Fast & Easy Tips For Grilling Vegetables To Perfection!

Updated on August 15, 2009

The Most Important Tips For Grilling Vegetables

 Many people could use a few more vegetables in their diet and nothing beats the taste of perfectlly grilled veggies, so here are some of the best tips for grilling vegetables! One tasty way to prepare those vegetables is to barbecue them. Grilled vegetables can be used in a wide variety of prepared dishes or can be enjoyed as they are straight off the grill! One of the most important tips for grilling vegetables is not to burn your fingers or tongue on them as you likely won't be able to wait and will gobble them right off the BBQ! Any great chef will tell you that the quality of the ingredients is more important than the technique or the recipe, so here is the Number One of the tips for grilling vegetables: Fresh vegetables are the best! Check around at local fruit and vegetable markets to see what is in season. Most farmers' markets offer a greater variety of fresh vegetables than any supermarket. Even better, most locally grown vegetables are organic.

Grilled vegetables taste so good!
Grilled vegetables taste so good!

Tips For Grilling Vegetables Are Important To Any Outdoor Cook!

 When preparing your vegetables for barbecuing, slice them to allow the maximum surface area that's going to be exposed to the grill. Try to keep each slice a uniform thickness so they'll cook evenly, and for quick cooking opt for a thickness of ½ or ¾ inches. If you're grilling smaller vegetables that could easily slip through the grate, use a wooden skewer or grilling basket to secure them.

It is best to lightly oil all your vegetables with olive or canola oil. This adds a wonderful flavor and prevents them from burning or sticking to the barbecue. The oil will also help any seasonings you use stay on the veggies. You can experiment with different seasonings but a bit of salt and pepper adds a lot of flavor. Something else you can do is marinade your vegetables. Store bought Italian dressing is perfect for this. Let the vegetables marinade for 30 to 60 minutes before hand and baste them while grilling.

Switch up this recipe with sweet potatoes or yams for a sweet & spicy treat!
Switch up this recipe with sweet potatoes or yams for a sweet & spicy treat!

Tips For Grilling Vegetables: One Of The Best Recipes!

 Here's a great recipe for grilled, spicy home fries that your friends and family will rave about!

1-1/2 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon chili powder
Pinch of red pepper flakes (optional)
4-6 large russet potatoes, washed with peels on
Canola oil

Preheat your barbecue to a medium-high heat. Combine spices in a small bowl and mix thoroughly. Slice potatoes into even rounds or wedges and place in a large bowl. Drizzle canola oil over potatoes and toss to coat. Sprinkle the spice mixture over the potatoes and toss so each potato is well coated. Place the potatoes directly on the grill and barbecue for 25-35 minutes, turning about every 5 minutes. Once the outsides are nice and crispy, serve and enjoy!

A skewer allows you to grill almost anyone kind of vegetable you like!
A skewer allows you to grill almost anyone kind of vegetable you like!

Tips For Grilling Vegetables Include Controlling The Heat!

 For the best tasting results, start your vegetables directly over medium-high heat to sear them and then lower the heat to finish cooking.  If you're using different types of vegetables, the cooking times will vary, so keep a close watch on them. The easiest way to determine doneness is to pierce the veggies with a fork. If it goes in easily, they're done!

Some of the best vegetables to cook on the grill include zucchini, potatoes, eggplant, onions, corn on cob, carrots, mushrooms, stuffed tomatoes and whole garlic. Grilling any of these vegetables on the barbecue is so easy and adds color and flavor to any dish!

You Can Cook Almost Anything on a Grill!

 Disclaimer: The information on this Hub page does not constitute medical, legal, commercial, product, and/or service advice or endorsement of any vendor, supplier and/or brand, and does not necessarily reflect the opinion of the author. Listing of an entity or service on this Hub page is not a warranty of the quality or efficacy of the products or services furnished by any entity. The author is not directly compensated by any entity other than the advertising placement services shown on this page.

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    • Hal Licino profile image
      Author

      Hal Licino 8 years ago from Toronto

      guidebaba: Thanks! :)

      sabreblade: I adore corn that way! YUM! :)

      2patricias: Did you ever try one of those countertop griddle thingies? I have The Griddler by Cuisinart, and it is absolutely fantastic. If you do it right you would think your veggies just came off the BBQ! Just watch out as if you oil your veg it will smoke like crazy and fill up your kitchen! :(

    • 2patricias profile image

      2patricias 8 years ago from Sussex by the Sea

      In winter (when it rains here) I cook veggies indoors on the griddle. Not quite as good as BBQ, but pretty good.

    • sabrebIade profile image

      sabrebIade 8 years ago from Pennsylvania

      Oh man...we used to take corn on the cob, coat it in butter, add herbs and wrap in in aluminum foil, poke holes in it and put it on the grill.

      Talk about melting in your mouth.

    • guidebaba profile image

      guidebaba 8 years ago from India

      Nice tips.

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