Grilled Vegetables

Grilling vegetables does not have to be a daunting task. You can pretty much grill any vegetable with a little seasoning. Most vegetables take just minutes to cook, while others a bit longer. The secret to successfully grilling vegetables is to keep the quick cooking ones on the same skewers and the ones that take longer on the others.

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Cooking Times:
Bell peppers, carrots and onions: 7 to 10 minutes
Yellow squash, zucchini, eggplant, and mushrooms: 7 to 8 minutes
Asparagus, green onions, and tomatoes: 4 to 6 minutes

For eggplants, slice into 1/4” thickness along the length of the eggplant. Brush with oil and season with salt. Cook for 3 to 4 minutes directly on the grill, until grill marks become evident. Using tongs, flip and cook for an an additional 3 to 4 minutes. Dust with parmesan cheese while warm.

For zucchini, slice into 1” rounds and place flat onto a plate. Drizzle with vinegar and season with salt. Turn over to the other side and repeat. Skewer the zucchini through the skin alternating with tomatoes. Note that the tomatoes take a bit less time than the zucchini, however, they blister quite nicely and make an excellent combination of flavors.

For the mushrooms, combine oil, oregano, salt, and lemon juice and place into a freezer bag. Clean and cube the peppers and the onions. Add to the marinade along with the mushrooms. Allow to rest in the marinade for 30 minutes and then remove and skewer. The onions will caramelize as they take much less time to cook. To avoid burning them, place them in the same direction as the peppers and mushroom tops.

Virtually any vegetable can be cooked on the grill with a simple oil and salt dressing. You can then top them with a number of dressings such as pesto, salsa, or simply grated cheese.