Grill Your Vegetables

​

Use a grill basket. Line the basket with aluminum foil to prevent drippings from the marinade.  If you do not have a grill basket, fold a 24 inch long piece of heavy -duty foil in half and fold up and crimp the edges to create a lip and prevent spilling

​

Make kabobs. Cut the vegetables into thick, chunky pieces so that they stay on the skewer.  Smaller vegetables like cherry tomatoes work well on kabobs.  Pineapples also work well on skewers and are delicious on the grill.  When grilling both meat and vegetables at the same time, make separate skewers for each, as the vegetables do not take as long to cook and will need to come off first. 

​

Wrap in a foil packet.  Use a 24-inch long piece of foil and fold in half. Open the foil and on one-half arrange thinly sliced vegetable in a single layer, slightly overlapping.  Fold the foil in half over the top of the vegetables.  Fold over and pinch the edges of the bottom and top together to create a tight seal.  Close the grill and cook until the vegetables are tender.  Use caution while opening, as the steam is HOT.

​

Put directly on the grill.  Cut into thin, long pieces so that the vegetables do not fall through the grates.  Try to cut the vegetables the same size so they will cook uniformly.  Corn, either shucked or unshucked, cooks well on the grill.  If you choose to shuck the corn, brush lightly with some olive oil and a little salt.