Best Summer Vegetables for Outdoor Grilling

I'm a huge fan of cooking vegetables on the grill during the summer. It's hard enough keeping the house cool without turning on a hot stove or oven. Whenever I have opportunity to cook a meal over an open flame and keep the heat outdoors I jump on it.

While most summer vegetables are suitable for outdoor grilling, some fare better than others. Thick, fleshy vegetables such as eggplant and zucchini grill better than tomatoes or oyster mushrooms. However, you can purchase a vegetable griller that encases veggies and eliminates direct contact with hot grills. You can also wrap veggies in foil packets, but you won't get the nice grill marks.

Cooking vegetables on the grill isn't difficult, but does require a bit of prep work. It's important to thoroughly clean the grill so veggies don't absorb old flavors. Grills should be preheated to medium or medium-high before grilling veggies.

The required temperature depends on the type of vegetable. For example, corn on the cob is cooked in the husk and requires about 35 minutes over medium-high heat while tomato slices require about 2 minutes over medium heat. It's best to leave the skin on to help sliced veggies retain their shape.

The possibilities for grilling summer vegetables are endless. They can be made into kabobs by placing a variety of vegetable chunks on wooden skewers. Veggies such as zucchini and eggplant can be sliced lengthwise, lightly brushed with vegetable oil, and seasoned with herbs or spices. Sliced vegetables can be steamed in foil packets which make a self-contained serving vessel.

When vegetables are cooked on the grill their natural sugars become caramelized during the grilling process and provide a sweeter tasting version. Grilled onions are one of my favorite vegetables because they take on an entirely different flavor profile. Eggplant and summer squashes also become sweeter when grilled.

Potatoes offer endless grilling possibilities. New red potatoes and fingerling potatoes are good choices for vegetable kabobs. Idaho and baking potatoes can be sliced lengthwise and placed directly on the grill or sliced or diced and steamed in foil packets.

Other popular grilled vegetable choices include: fresh green beans, asparagus, cauliflower, broccoli, beets, chile peppers, mushrooms (particularly Portobella), radicchio, and cabbage.

Today, I'd like to share three of my favorite grilled summer vegetable recipes. I hope they inspire you to fire up the grill and indulge in Nature's finest gifts.

Grilled Potato and Onion Packets
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

These are always a hit at cook-outs and perfect for summer camping trips and tailgate parties.

Ingredients:

4 medium Baking Potatoes, sliced thin
1 large Vidalia Onion, sliced thin
2 cloves Garlic, minced
2 Tablespoons Vegetable Oil
Salt and Pepper, to taste

Directions:

1. Prepare four (4) 12"x12" squares aluminum foil.

2. Thinly slice potatoes and onions and mince garlic. Place in large mixing bowl.

3. Add oil, salt and pepper. Mix together with hands until veggies are lightly covered with oil.

4. Equally divide and place in center of foil packets.

5. Pull sides together and fold top. Fold sides to form a packet.

6. Place on grill over medium-high heat and cook for 30 to 35 minutes or until potatoes are fork-tender.

7. Use caution when opening packets as steam will escape.

Grilled Vegetable Kebabs
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 to 18 minutes

If using wooden skewers soak in water for 10 minutes to prevent burning. If using metal skewers, use an oven mitt to turn and remove skewers from grill.

Ingredients:

12 small New Red Potatoes
1 medium Onion, cut into 8 chunks
1 medium Zucchini, cut into 8 round slices
8 small Button Mushrooms, stems removed
1 medium Red Bell Pepper, seeds removed, cut into 8 chunks
Vegetable Oil Spray
Salt and Pepper, to taste
4 wooden or metal skewers

Directions:

1. Preheat grill to medium heat.

2. Wash and dry vegetables and prepare as directed.

3. Alternate placement of veggies starting and ending with a red potato.

4. Lightly mist with vegetable oil spray and sprinkle with salt and pepper.

5. Grill skewers for 7 to 8 minutes per side. Remove from grill when potatoes are fork tender.

Grilled Portobello "Tequila" Mushroom
Servings: 4
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 6 to 8 minutes

Tequila-marinated Portobello mushrooms are the perfect accompaniment with margaritas and other tequila cocktails. The alcohol content dissipates during grilling, but adds an extra layer of earthy flavor. Portobello mushrooms can be cooked whole or sliced lengthwise in 1-inch strips. If cooking as strips, place in griller basket and reduce cooking time in half.

Ingredients:

4 large Portobello mushrooms
1/2 cup Premium Gold Tequila
4 Tablespoons unsalted Butter, melted
4 cloves Garlic, minced
2 Limes, juice only

Directions:

1. Wash and dry Portobello mushrooms. Using a teaspoon, gently scrape interior until flesh is smooth.

2. In a large resealable plastic bag add tequila, cooled melted butter, garlic, and lime juice. Shake to incorporate ingredients.

3. Place Portobello mushrooms in bag and gently massage marinade mixture until well coated.

4. Refrigerate for 30 minutes.

5. Preheat grill to medium-high.

6. Remove mushrooms from bag and shake off excess marinade.

7. Place mushrooms on grill and cook 3 to 4 minutes per side, or until tender.