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Sunday, January 4, 2009

Grilling 101: Grilled Vegetables

Many people only think of meat when they think of barbecues, but there is so much more to barbecue cooking including vegetables – but where do you start?

Many vegetables grill well, but some aren't cut out for it, especially those high in water content. Cucumbers don't make the grade, nor does celery, lettuce or most leafy greens. But even a marginally skilled backyard chef can do wonders with asparagus, eggplant, onions and even cabbage. Peppers are a natural grilling choice too, whether you choose bell peppers or the hot variety.

Make sure you start with a nice, clean grill and wash the vegetables well. Depending on what you're grilling, you might want to cut the veggies into smaller, bite sized pieces.

Variety is important when cooking on the barbecue, such as marinating, skewering or adding fresh herbs to the vegetables. Additionally, vegetables cook a lot faster than meat, so keep that in mind as you cook. For some exciting vegetable idea, visit our recipe section.

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