Grilled vegetables are so good that even the pickiest of eaters will come out of the woodwork. Grill up some magic with these tips.
Cut your veggies into chunks large enough to skewer. Remember that some veggies will cook much faster than others; root vegetables like carrots or sweet potatoes will need to be partially cooked beforehand.
In Foil Packs
Cooking for a herd? Give each guest a sheet of foil and they can make their own veggie packs. Sprinkle with lemon juice and choice of herbs and spices and seal it up. Use a marker to initial the pack and add it to the grill. The steam from the packs will cook the veggies evenly.
Straight on the Grill
Select veggies that won’t fall through the grill grates such has ears of corn, large peppers, beefsteak tomatoes or zucchini. Turn the vegetables regularly for even cooking. You’ll want to save the Asparagus or other thinly sliced veggies for the foil packs!