Grilled vegetables can be an easy accompaniment to other grilled foods or the centerpiece of a vegetarian meal.
- Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, corn on the cob, button mushrooms and summer squash.
- Clean and trim the vegetables. Cut large ones into halves or slice them into large sections.
- Parboil small, waxy potatoes until tender before grilling. Remove silks from corn but leave husks on, and soak in water for about 1 hour before grilling.
- Marinate vegetables for 15 minutes before grilling (see Tips). Or just brush them lightly with oil so they don't stick to the grill, if you won't be cooking them in a foil pouch or vegetable basket.
- Prepare a medium-hot fire in the charcoal or gas grill.
- Put the vegetables directly on the grill grid, on skewers or inside a foil pouch or vegetable basket. Begin with the vegetables that take the longest to cook - denser vegetables such as potatoes or peppers will take longer than moisture-filled ones such as tomatoes.
- Turn the vegetables often, brushing on more marinade as needed.
- Remove the vegetables when they can be easily pierced with a fork.
Tips & Warnings:
- Marinades can be made the day ahead and stored, covered, in the refrigerator.
- Try this basic marinade: Combine 2 parts olive oil and 1 part lemon juice with 1 peeled and crushed garlic clove.
- To the basic marinade, try adding fresh herbs, such as rosemary, thyme and marjoram. Or try using different oils (walnut or sesame, for instance) and different vinegars (balsamic, red wine, sherry, rice wine).
- Flavored butters, such as chili butter and herb butter, are delicious with grilled vegetables. Just knead seasonings of your choice - try chili powder, seasoned salt or dried herbs - into soft, unsalted butter.
- Most vegetables cook quickly, so it is unwise to leave them unattended on the grill.