Whether it’s a lifestyle choice or an effort to eat healthier, grilling season is also a time to enjoy more of nature’s bounty. While grill seasoning sets are usually associated with meats, there are ways to inappropriate them with veggies as the main attraction that will take your routine outdoor fare to a new level of awesomeness.
Choose the Right Veggie for Your Barbie
Some vegetables are just made for the grill. You don’t want anything that’s going to become mushy or messy. Greens and cucumbers have too high a water content to make good grilling. Tomatoes are okay, if you grill them whole with the skin on. However, here are a few that really do well, and some are unexpected:
- Cabbage
- Corn
- Asparagus spears
- Eggplant
- Zucchini
- Onions
- Peppers, all varieties
- Mushrooms
Choose Your Cooking Method
You can either put your veggies directly on the grill or cook them over the fire in a pan. If you’re going to put them right on the grill, oil the rack lightly first to avoid sticking, but don’t put oil on the veggies. Some vegetables need a little prep first, and others can be placed right on the rack with little more than salt and pepper added. Think corn on the cob and asparagus. Vegetables like zucchini, squash and eggplant work better cut into planks before grilling. White or sweet potatoes are dense and starchy, so they take longer to grill. The thinner you slice your veggies, the faster they’ll cook and the more grilled flavor they’ll pick up.
Most vegetables don’t take long to become tender on the grill, so keep an eye on them to avoid charring. If you decide to cook them in a pan, you can cover it and set it to the side of the coals to steam them tender. Keeping them directly over the flame will cook them faster, but remember to shake the pan occasionally to keep them from sticking. Whether you you place them directly on the grill rack or in a pan, turn them occasionally to ensure even cooking.
After grilling, you can drizzle them with a little olive oil and serve. They’re also good with balsamic vinegar or as a base for spreading humus or a pesto. Whichever way you choose to eat them, you can feel good about healthy eating without losing taste.
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