Easy Grilled Vegetable Recipes

Vegetables are an important source of vitamins and fiber, but let's face it, the way most vegetables are commonly prepared, who would want to eat them? If you have fussy eaters in your home, consider preparing your vegetables on the grill. Even the most dreaded or ho-hum veggies can taste amazing when grilled. Grilled vegetables are remarkably easy to prepare, and their flavor will add a unique dimension to your dinnertime line up.

First of all, when considering vegetables for your grill, keep in mind that certain ones won't work well. These include leafy greens, or other vegetables with high water content. You will want to choose sturdy vegetables that can take a little abuse on the grill.

The best vegetables for grilling include:

Potatoes - either traditional white or sweet potatoes. Slice into one-half inch wide planks. These take the longest to cook, probably about ten minutes.

Onions - slice into one-half inch thick pieces. Onions will tend to cook rather quickly, so you may want to consider skewering the onions onto wooden or metal skewers, just in case they fall apart. Grilling onions sweetens the flavor.

Peppers - bell peppers should be cut into large pieces. Discard the seeds. Hot peppers, such as pablanos, jalapenos, and Hungarian yellow, should be left whole.

Asparagus - asparagus grills quite nicely, and this technique works best on the mature stalks that are extra thick.

Zucchini - the joke around our house, especially this time of the year, is that we are all zucchini-ed out! Even this lowly squash will taste great grilled. Slice lengthwise into one-half inch wide slices. Zucchini cooks very quickly, so care should be taken to remove it from the grill just as it begins to soften.

Corn - corn is great on the grill. Remove the husks, and parboil for three to five minutes, then finish on the grill. This will leave burn marks on the kernels. Corn in the husks can be soaked overnight in a solution of water and salt, and then grilled without removing the husks. Cooking in this way, the burn marks are minimized, and the corn turns out juicy and flavorful.

Portobello mushrooms - the size of Portobello mushrooms make them an excellent candidate for the grill. They're so good, they can replace hamburger in a bun.

Eggplant - it's not one of my favorites, but I'll eat it if it's grilled. Slice to one-quarter inch thickness. Eggplant is especially good with cucumber yogurt dressing.

Fennel - another vegetable that is normally shunned in other incarnations, fennel can be an interesting addition to the dinner table when grilled. Again, slice to one-fourth inch thickness, and remove from the grill when the flesh begins to soften.

For other small vegetables, such as Brussels sprouts or radishes, or leafy ones, like Napa or regular cabbage, the same grilled flavor can still be accomplished with the purchase of a grill pan or a grilling basket.

Grilling vegetables is not hard; any novice with a grill can do it. To begin grilling, take vegetables and wash them well. Vegetables will need assistance to keep from sticking to the grill, so brush them with olive oil. Salt and pepper to taste.

For interest, consider adding additional herbs, such as thyme, rosemary or oregano, and marinate for an hour before grilling. For a different take on grilled vegetables, infuse them with lavender. Use the flowers, which are pretty, or chop the leaves finely and sprinkle over the vegetables. If serving an Asian inspired dinner, use soy sauce and lemon oil in your marinade.

An especially good marinade for asparagus, Portobello mushrooms and Brussels sprouts is the use of balsamic vinegar, oil, red wine vinegar, shallots and garlic.

Grilled vegetables, while great on their own, can be served with ranch dressing, dill sauce or a yogurt cucumber dip. In addition, grilled vegetables can be served either hot or cold, making them a perfect side dish for busy hostesses to prepare a day in advance.