Healthy and Quick Summer BBQ Foods: Vegetables on the Grill

Vegetables cooked on the grill retain their healthy nutrients because they can be cooked quickly, and kept crisp. Grill-cooked vegetables are also colorful and tasty additions to any summer BBQ foods.

Prepare vegetables to grill ahead of time by washing them and slicing them into grillable shapes and serveable portions. Ideas for the most effective shapes and sizes of vegetables are described below.

Also find simple and natural ideas for enhancing the natural flavor of vegetables when cooked on a grill.

Healthy and Quick Summer BBQ Foods: Vegetables on the Grill

Asparagus

Grilled asparagus can be eaten while warm, or served later in a salad. Toss asparagus with freshly ground pepper, Kosher salt and Balsamic vinegar. Place spiced asparagus on a piece of aluminum foil and grill until tender but while they still have their rich green color, similar to the green they were when raw, except brighter. Do not let the asparagus turn a greenish-gray while grilling it.

Eggplant

Eggplant can be sliced into circles, discarding the stem and the bottom. Keep the peel on. Enhance the natural flavor of eggplant by basting or spraying with olive oil and Italian herbs. Use an Italian Seasoning spice mix or add your own fresh thyme and oregano. Add a bit of Kosher salt to taste.

Grill the eggplant until tender and juicy. Serve with grilled tomatoes, or use it to make healthy eggplant style nachos without the breading. Eggplant can be re-warmed for sandwiches, or eaten cold in salads with a couscous or lettuce base.

Onions

Peel a yellow onion and cut it in half. It needs no condiments or added flavors. Use non-stick spray on the grill (while still cold) to keep the onions from from sticking. Grilling onions directly brings outtheir natural sweetness.

Red Peppers

Red peppers, as well as yellow peppers or green peppers are another sturdy vegetable that can stand up to the heat of the grill. Removed the stem and seed from a pepper, rinse, and cut in half or in quarters. Baste with olive oil or a favorite vinaigrette and place directly on the grill.

Peppers can also be used on skewers or with meat kabobs.

Tomatoes, Cherry

Cherry tomatoes can be grilled on a skewer, after marinating in Italian dressing and fresh basil. They can be grilled on their own, as part of a vegetable skewer, or alongside meat kabobs.

Cherry tomatoes hold up well on grill. The tomato skin picks up a grilled flavor quite well.

Tip: when serving grilled tomatoes to children, cut the tomatoes in half first, to eliminate a chance of burn or choking.

Yellow Squash

Yellow squash is not as sturdy as peppers, but can be grilled effectively. Cut in half, the long way. Baste with olive oil, fresh ground pepper, sea salt and thyme. Cook on both sides, watching the seed side so it does not burn.

Adding vegetables to your grilled meals adds some healthy nutrients, plus it's easy!