How to Grill Vegetables
Grilled vegetables are a great addition to any grilled meat or perfect for an entire meal for a vegetarian. Vegetables that are easy to grill include peppers, mushrooms, corn on the cob, eggplant, tomatoes, and potatoes. Below are some helpful tips for grilling mouthwatering vegetables:
- Clean and Slice: Vegetables should be thoroughly washed and larger ones should be cut in halves.
- Preparation of the Vegetables: Potatoes should be boiled until tender before they are grilled and silks should be removed from corn on the cob but husks should be left on and they should soak for 1 hour before grilled. Vegetables should then be marinated for at least 15 minutes before grilling. A simple marinade involves combining 2 parts olive oil, 1 part lemon juice, with one peeled and crushed garlic clove.
- Preheat the Grill: Grills should be turned on to medium to hot for vegetable grilling.
- Grilling the Veggies: Vegetables do not generally take long to grill so it is wise to stay close to the grill when cooking them. Place vegetables on the grill either directly on the grill grate, on skewers, or in a grill cooking bag. Vegetables such as potatoes will take longer and should be added first. The vegetables should be turned often and can be brushed with more marinade as they need it. Once they can be easily pierced with a fork they are done and ready to be enjoyed.