How to Grill Vegetables

Grilling vegetables is a fast and easy preparation method that delivers extraordinary flavor. The flavor of steamed or sauteed vegetables pales in comparison to the complex taste of grilled vegetables. When grilling a cut of meat or other main course, putting vegetables on the grill is a simple addition that can round out a meal in a matter of minutes.

1. First: Pre-heat the grill

   Whether using an indoor or outdoor grill, an ideal temperature range for vegetables is medium to medium high. On an outdoor grill, set the heat or prepare the coals, and close the lid.

2. Second: Prepare the vegetables

   Rinse and dry all vegetables. To cook vegetables directly on the grill, cut the pieces large enough to ensure that they do not fall through the grates. Bell peppers, asparagus spears, onions and zucchini are ideal choices for grilling. Slice the vegetables evenly, approximately 3/4 of an inch thick. Using a wire grill basket is an easy solution for cooking small or delicate vegetables. Place the sliced vegetables in cold water, and let soak for 30 minutes to an hour.

3. Third: Grill the vegetables

   Drain the soaked vegetables, and pat dry with a towel. Drizzle oil over the vegetables, and toss to coat them all. Season the vegetables to taste. Place large slices of vegetables directly on the grill and smaller pieces into the grill basket. Close the lid to the grill, and let cook. Most vegetables cook thoroughly in two to three minutes per side, except larger items like potato wedges or corn on the cob. Check the vegetables frequently, and turn once during cooking. Remove from the grill, and enjoy.