Vegetable grilling is easy. In general, vegetables are cut into pieces to cook evenly and fast. All vegetable pieces should have consistent thickness and not more than around ¾ inch thick.

Here is some specific list of vegetables to grill to get you started.

1. Asparagus – cut of the ends; soak in water for thirty minutes up to one hour. Pat dry then brush with olive oil. Place them on the grill and turn frequently. Remove them when the tips begin to turn brown, add some extra flavor by mixing a bit of sesame oil in the olive oil before brushing.

2. Bell Peppers – cut the middle top to the bottom, remove seeds, stems and whitish ribs. Brush peppers lightly with oil and grill around two to three minutes on both sides.

3. Eggplant – cut smaller eggplants lengthwise or in disks top to bottom for bigger eggplants. Soak them in water for around thirty minutes, pat dry then brush with oil and grill for two to three minutes.

4. Garlic – take entire bulbs and cut off root end, brush with olive oil and place over the grill with the cut side down. Grill bulls for around ten minutes or until it turns brown.

5. Corn on the Cob – pull back gently the husks but do not remove. Remove silk then cut off the very end, soak in cold water for thirty minutes, pat dry then brush with butter. Fold husks back down and tie the ends or twist. Place them on the grill for about five to seven minutes, and turn to avoid burning.

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