It is easy to grill vegetables. Generally, vegetables are cut in pieces so they will cook fast and evenly. All the vegetable pieces should have consistent thickness and should not be more than ¾ inch thick.

Here are several lists of vegetables to grill in order to get you started on your delicious vegetable grilling.

1. Bell Peppers should be cut in the middle from top to bottom; seeds should be removed as well as the whitish ribs and stems. Brush them lightly with oil and grill from two to three minutes both sides.

2.  Asparagus ends should be cut and soaked in water for around thirty minutes to one hour. Pat asparagus dry then brush with olive oil. Place on the grill and turn often. When the tips start to turn brown, remove them and add some extra flavor by mixing a little sesame oil before brushing.

3.  Garlic bulbs should be taken entirely and the root end cut off. Brush with olive oil and place over the grill with the cut side down. Grill for about ten minutes or until it turns brown.

4. Eggplant should be cut lengthwise or in disks for smaller eggplants and cut in disks from top to bottom for larger eggplants. Soak in water for about thirty minutes, pat dry and brush with oil then grill for around two to three minutes.

5. Corn on the Cob husk should not be removed but pulled back gently. Remove the silk and cut off the very end then soak in cold water for thirty minutes. Pat dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill around five to seven minutes and turn to prevent burning.

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