There's an art to perfectly grilled vegetables, and we're about to share it with you. If you choose to ignore our helpful advice, you run the risk of overcooking your beautiful vegetables to a burnt crisp or -- worse! -- having all of them fall through the grill grates and disintegrate in a cloud of ash. Why would you even take a chance?
Here are our tried-and-true tips for grilling perfect grilled vegetables this summer.
-Choose seasonal vegetables that have a high water content so they don't dry out on the grill. Onions, squash, zucchini, bell pepper, eggplant, corn, and tomatoes tend to hold up best on the grill.
-Be sure your vegetables are all cut the same size: This will help them to cook evenly.
-For vegetables that are on the smaller or more delicate size, thread them on skewers to make sure they don't fall threw the grill grates. (Wooden skewers should be soaked in water for 30 minutes beforehand so they don't burn.)
-Grill baskets are another easy way to make sure your veggies cook thoroughly and evenly and, most important, don't fall below.
-For professional looking grill marks, place the veggies on the grill and DON'T TOUCH them until the grate leaves a set of cross-hatch grill lines; then rotate the vegetables 90 degrees. Repeat.
-Don't care about grill marks? Steam cut veggies in foil packets right on the grill.
-Consider using a marinade for your veggies to keep them most and add flavor. The Balsamic Vinaigrette Marinade below is one of our favorites for the summer months.
Balsamic Vinaigrette Marinade for Grilled Vegetables
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 cloves garlic minced
- 1 handful fresh basil, chopped
- Salt and pepper
1. Combine olive oil, vinegar, and lemon juice in a large bowl. Whisk in honey, garlic, basil, and salt and pepper.
2. Marinade cut vegetables for 1-3 hours in refrigerator.
3. Thread veggies onto skewers and grill, using reserved marinade for basting/brushing on veggies.
Image via E. Bartholomew/Flickr