Vegetables on the grill
I love cooking on the grill. Years ago, before my son was born, I lived in a place that didn’t actually have a kitchen. It had a sink, a microwave, and a two burner hot plate. This was fine if I didn’t want to cook a full course meal.
I was also dieting and eating right was important to me. So, I got a gas grill, one with an extra burner. This was probably overkill, but man; I loved that thing! I grilled everything, I even cooked full meals once in a while.
One of the benefits of cooking outside is that it keeps the inside much cooler. I’m a big fan. We have an old charcoal grill that I’m not overly fond of – it takes way too long to cook for my liking.
Vegetables taste great when you grill them. I love peppers, onions, squash, zucchini, tomatoes, corn, potatoes. You can chop the vegetables or use them whole. In general, once you see grill lines, the vegetables are done.
You can put just about any vegetable on the grill
If the vegetables you choose need to cook longer, you can wrap them in foil after spraying the foil with a non stick spray. Add your vegetables with any herbs you like to cook with: garlic, basil, Italian seasoning, whatever suits your fancy.
If you’re going to marinate your veggies, wrap them in foil as well, because a dripping marinade could cause your fire to flare up. Shake the marinade off the vegetables before putting them in foil for cooking.
Always put the vegetables on the grill first, so that they can benefit from the direct heat. Make sure the grill is clean first.
Try grilling your vegetables if you’re tired of the traditional way of cooking veggies. The possibilities are endless.