How to Cook Vegetables on the Grill

Toss veggies in a large plastic bag with some olive oil and herbs before putting them on the grill. Once grilled, you can add a bit of virgin olive oil or butter. Or sprinkle with additional various fresh herbs like parsley, tarragon, sage, rosemary or thyme.

I use olive oil in all my cooking, but you can use any other cooking oil

Grill times are approximate, deending on the heat of your grill. Experiment! Check every 5' and turn as needed to achieve an even char.

Quick tip: To prep, place the veg in a plastc bag, add a few T of olive oil, salt & pepper to taste, the close bag & shake to lightly cover. Add oil as needed.

One of my grilling favorites. You can grill the Asian varieties directly. For the large eggplants, you'll get best results by cutting the eggplant into 1" slices. Brush with olive oil. Grill about 5-10' each side

For long Asian eggplants, just grill whole, then slice in half or quarters and drizzle olive oile and lemon, or sprinkle some chopped garlic.

Grilled whole eggplant makes a great base for baba ganouush or othe Turkish or Indian recipes that call for roastin g an eggplant

Perfect for grilling. Allow 2-3' for skinny ones, 5-8' for thicker ones. Set them up in parallel and they're easier to turn.

Zucchini / squash

Now you can actually eat those monster zucchinis! Slice any large suqash into 1" slices and grill 5-10' each side. Use zucchini, acorn, yellow, crookneck, patty pan. Even better are small squash grilled whole.

corn

Several ways work here - soak the entire corn cob and husk in water for 30' or so, then place on the grill, and the effect will be steamed. Or, husk the corn, and grill the kernels directly for more roasted flavor.

Garlic

Cut the top off a head of garlic, drizzle a bit of olive oil on top, . Grill for about 10-15'.

Or, place the head of garlic on a piece of aluminum foil and fold it to make a closed packet. This keeps the cloves from crisping.

To serve, open the packet, and when you can handle the hot garlic, squeeze from below and the roasted garlic will pop out.

Tip: Make kebabs, with alternating pieces. with single or double skweres. Double skewers prevent excess rotation when turning. Prepare all veg first, cutting as needed. Then add all to a plastic bag, add oil oil, salt & pepperand other spices to taste, then shake, adding oil so all are lightly covered. Then prepare skewers by alternating different vegetables. Tomatoes, peppers, mushrooms and onions are obvious candidates & have similar cooking times.

Peppers

You can grill all kinds of peppers. For bell pepper size or larger, cut them in half and remove the seeds. For smaller peppers - habanero, jalapeno,serrano, cayenne, thai - just coat with olive oil and put on the grill. Large peppers will take about 10', smaller ones may only need a few minutes. For larger peppers, you can easily slip off the skin when they cool.

Onions

If using mixed with others on a skewer, Quarter each half and add each segment to separate the other veggies.

Mushrooms

Best to coat brush these with olive oil first, then grill for 5-10', watching they don't burn.

Tomatoes

I'll put a dozen or more medium or plum tomatoes on the grill for about 5' at a timee, turniong until nicely charred. We'll eat some of them directly, the rest I vacuum seal and freeze.

Plums

Grill for about 5' - make a great condiment with spicy food, or as the base for a chutney or marinade

Carrots

Another less obvious, but wonderful choice. Do not peel, just coat with olive oil and grill directly for 10-15', turning about every 5'. Roasted garlic and lemon juice complete this dish.

Parsnips

These cook a bit faster than carrots.

Potatoes

Do not peel. Medium sized potatoes take about 15-20' on the grill, or until tender when pierced with a fork. Larger potatoes can be cut tosmallerpieces, and brushed with olive oil (and garlic powder or cumin to taste).