I’m at a loss to think of many vegetables you can’t grill (if you can think of one give me a shout), but there are a few tips for getting it right every time.
- Choose a vegetable combination that you would enjoy eating together. Zucchini, squash, eggplant and onions are a favorite of ours, but experiment and make any combination you would enjoy.
- Preheat the grill to medium high. In warm weather the grill will get hot and stay hot quickly so medium high will keep your vegetables from burning.
- Wash and dry the vegetables and then slice them lengthwise about a third of an inch think, thinner and they might burn. While thicker is better, the real secret is to slice them uniformly so they all cook together.
- One vegetable at a time, brush a light coat of olive oil on both sides, spread the vegetables out on the hot grill and cook for 4 minutes (or until you get nice grill marks on the vegetables and they begin to get tender). Flip, cook for about 4 more minutes and add a little salt and pepper to taste at the end.
- To serve right away you can lay the vegetables on a platter as they come off the grill. To eat later, give the vegetables a chance to cool on a baking sheet and then arrange them on a platter and stick them in the fridge to save for later. When you are ready to eat you can either quickly reheat them or serve them room temperature.
- Whether served hot or cold, a sprinkle of crumbled feta or goat cheese is never a bad idea.
A mother of three grown children, she still finds she cooks for five when making dinner. She loves her antique home, but is thrilled her kitchen has a few modern touches and has been known to fit entire girl scout troops around the island for cooking baking parties. When Laura’s not blogging about food and creating new recipes she can usually be found teaching preschool or texting her kids to call home.