- Special Sections
- Public Notices
When choosing vegetables for the grill, select firmer vegetables, like asparagus, corn, peppers, zucchini or squash. Grilled vegetables can be used in a salad or served on a side or as the main dish.
Helpful tips for grilling veggies:
Asparagus and corn can be grilled just as they are and other vegetables should be cut into pieces large enough that they don’t fall between the slats of your grill.
Brush the vegetables with olive or vegetable oil and season with herbs and spices to taste.
Place the vegetables on a medium hot grill and cook until tender. Typically it takes about 10 minutes or less for most vegetables to cook.
Frequently turn vegetables to avoid burning them. Having grill marks is an attractive feature of grilled foods but burned vegetables are not very appetizing, so pay attention to them when they are on the grill.
Vegetables are done when tender when pierced with a fork.
Try marinating veggies in a bowl in the refrigerator for 15 minutes to one hour before grilling. If a sugar-based marinade is used, the exterior of the vegetables will blacken. Lemon-Garlic flavor is great for zucchini and squash, use 1/4 cup olive oil, 1/4 cup lemon juice, 1/4 cup fresh basil chopped, 2 cloves garlic. Add 1/4 cup soy sauce for a new flavor.
For roasted corn: Peel and husk corn on the cob and soak it in cold water for an hour. Wrap the corn in aluminum foil and grill for 20 to 30 minutes, turning every few minutes.
Keep the heat out of your kitchen this summer by using an outdoor grill to cook your favorite vegetables and to try new ones.