Grilling vegetables is a great way to add variety to your meals. Whole vegetables can be grilled directly on the grill, while loose or chopped vegetables can be grilled in a basket or wok. Fresh vegetables are best, and small vegetables can be grilled on skewers or in aluminum foil. Cooking time depends on the grill and desired tenderness.
Grilling is a popular summer activity that many continue year-round, and it doesn’t have to be limited to burgers, steaks, poultry, and kabobs. You can also grill vegetables, either as an accompaniment to traditional grilled meat or as a whole vegetarian meal. You can grill vegetables, such as corn on the cob, onions, other whole vegetables and vegetable kebabs, directly on the grill. Loose, chopped or mixed vegetables can be grilled in a grill basket or wok. Choosing whether to grill vegetables separately or alongside meat will likely depend on the size of your grill and desired cooking method.
Fresh vegetables are better suited to the grill than frozen or canned vegetables. Large or whole vegetables such as corn on the cob, onion slices, and halved peppers can be placed directly on the grill and cooked until tender. For corn on the cob, the entire cob should be soaked – with the husks – in cold water before grilling to prevent the husks and silk from catching fire. Other vegetables should be lightly coated in olive or vegetable oil and grilled over low heat to avoid scorching and scorching. Vegetables should be checked often and turned or rotated for even cooking.
Small vegetables or combinations of vegetables require the use of a broiler basket or broiler wok to keep them from falling through the grate. Such greens can be cut to the desired size and put in a bowl. Any spices, herbs, and other seasonings, along with a little oil, sauce, or marinade can be added to the bowl. The vegetables should then be tossed until completely coated and evenly blended. The basket or wok should be preheated, on a gas, charcoal or electric grill, before adding the vegetables; the vegetable pieces should be stirred or turned frequently as they cook until the desired doneness is achieved.
Another commonly used option for grilling vegetables involves the use of wooden or metal skewers. Large chunks or slices of vegetables of nearly any variety — zucchini, summer squash, whole mushrooms, eggplant, potatoes, or cauliflower, to name a few — should be cut, seasoned, and skewered. You can also add fruit like pineapples or tomatoes. Pieces of the same vegetable can be placed on the same skewer or pieces of different types can be used. Loaded kebabs should be placed directly on the preheated grill and cooked until tender, turning often for even cooking.
If you prefer not to use a grill basket or skewers, you can also grill your vegetables in aluminum foil. After the vegetables have been combined and prepared, they can be placed in the center of a piece of aluminum foil. After the sides are folded in and the edges are joined, the foil pack can be placed on the rack. Cooking time with any method depends on the type of grill, the size of the vegetables, and the desired freshness or tenderness of the finished product.
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