So, let’s talk about perfect grilled veggies. Of course, some of that is subjective, but I believe charred on the outside yet tender on the inside sure beats overcooked and mushy, or undercooked and too crunchy. If you cook them about 1o minutes on a hot grill, they will likely come out burned on the outside and raw on the inside, but if you cook them just 10 minutes on a medium fire they won’t cook long enough. What are the BarbecueTricks.com secrets? As with anything, good food takes time – low and slow is best. All veggies are not created equal – they don’t cook at the same rate, as a general rule, cook them over a MEDIUM fire for about 16-20 minutes.
The seasoning is also very important – bland is not good no matter how it’s cooked! Try using different oil-based dressings, such as Italian dressing, to marinate your veggies at least an hour before grilling. Just before skewering or loading into a grill basket (shown), sprinkle lightly with salt, pepper and garlic (and cayenne if you’re like me). If you do not use an oil-based dressing, try a sprinkle of Greek or Cajun seasoning and toss in a little olive oil before cooking. After cooking, sprinkle a little more dressing over all to coat and serve immediately.
So, if you follow these simple guidelines below, and have properly seasoned your favorites, you will be rewarded with pride-of-the-neighborhood grilled vegetables!
Zucchini, Onion & Yellow Squash – Grill over medium heat 18 – 22 minutes. Turn as needed for even cooking.
Mushrooms, Eggplant, Bell Peppers – Grill over medium heat 16 – 18 minutes, turning once.
ENJOY!