Summer is the perfect time to get your grill fired up and use it to make a meal. You are probably well-versed on grilling meat and fish, but you can also barbecue vegetables for a well-rounded and healthy meal everyone will love. These tips will help you get it just right.
Any good online food recipe blog site will tell you that it’s important to oil your veggies before putting them on the grill. In fact, according to Eating Well, oil will keep the veggies from drying out. Use just enough to brush the vegetables and you’re all set.
Time it Right
Some vegetables will cook quickly, while others will take a bit longer. Those that are faster-cooking, such as bell peppers and mushrooms, should be further from the flames and will require a shorter cooking time. Denser vegetables, such as squash and potatoes, will take longer, so be sure to put them out on the grill first.
Use the Right Tools
Instead of just slapping your veggies straight on the grill, most experts, including those at http://food-tales.com/, will tell you to use skewers or a grill basket. This helps keep the veggies from falling through the grates and gives you that great smoky flavor you crave. If you use wooden skewers, be sure to soak them for at least 30 minutes to prevent them from catching on fire.
The size of your veggies determines cooking time, so if you want them to cook quickly, cut them smaller. For rounder veggies, such as zucchini or onions, cut them into slices, which gives you more surface for cooking to create a crispier and more flavorful finished product. Dicing potatoes allows them to cook more quickly and leaves them bite-sized when they come off the grill.
Try Cooking in Packets
Packet cooking isn’t just for the campsite any more. You can grill or barbecue a huge number of items wrapped in a foil packet. You still get the delicious flavor from the propane or charcoal, but you also have less mess and a built-in way to serve the finished food. Vegetables are an especially great ingredient for packet cooking. Wrap up peppers, squash, potatoes, mushrooms, corn and anything else, and place the foil packets right on the fire.