How to Grill Most Any Vegetable You Can Think Of!

Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking.

Do not over cook and you'll have vegetables better than you thought possible. If you like grilling vegetables and want to try smaller things use a grilling basket to keep them out of the fire. This list of specific vegetables will get you started. Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can added some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them. Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Chili Peppers: Brush with oil. Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull out the seeds. Corn on the cob: Gently pull back the husks but don't remove. Remove the silk and cut off the very end. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes.

Turn to avoid burning. Eggplant: Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes. Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket or topper for small mushrooms. Tomatoes: (Yes, I know, technically a fruit) Cut in half, top to bottom. Grill cut side down 2-3 minutes. Zucchini and small squash: Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilling in halves.

Author: Susan Rutter -- Publisher, Nutritionist, and Instructor who assists patients and the public make healthy choices and changes in their lives. Web Site: Healthy YOUbbies. http://www.geocities.com/healthyoubbies/

---

Powered by Feedzilla

Websites For Sale

Master Resell Rights Ebooks

How to Peel Almost Anything

The great English cook Prue Leith once famously remarked "life's... Read More

Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick... Read More

Cool Summertime Cooking

Summertime--and the living is easy! But the kitchen is hot!!... Read More

Eating Healthy with a Meat Grinder

While it may be surprising, owning your own meat grinder... Read More

Save Money ? The Crock Way

Saving money ? is something we would all like to... Read More

Cut The Take Out

A long hard day at work. You get home and... Read More

10 Mind-Easing Ways To Make Sure Your Childs Bag Lunch Is Safe

Perishable food must be kept cold while commuting via bus,... Read More

How to Make a Cajun Roux

The process of preparing Cajun food is in no way... Read More

Must Haves for Any At-Home Chef

With the holidays on their way soon, many people will... Read More

Working with Eggs

Bad eggs are rare but they do occur. Crack eggs... Read More

High Altitude Baking - A Cooks Guide

High altitude baking can be a real adventure for the... Read More

Grilling Tips ? Safety Comes First at the Barbecue

You're standing at the gas grill in the hot sun,... Read More

Reductions: Proving Less is More

Any liquid can be reduced just by heating it -... Read More

Rice Cookers - Perfect Rice Every Time

Love fluffy cooked rice but dislike the preparation time and... Read More

Microwave Ovens and the Healthfulness of Microwaved Food

Microwave ovens do have benefits. They are certainly convenient. They... Read More

The Barbecue Pit

The barbecue pit has been around since 1920,s and it... Read More

Barbequing, a Fun and Convenient Way to Make Dinner

"There's nothing more enjoyable than having friends and family gathered... Read More

Slimming Secrets From The Kitchen

To get the svelte figure, start in the kitchen. Slimming... Read More

Picnic Checklist

In the previous article, we suggested that you start a... Read More

Two for One Dinners: Pork

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Make-up or Mixing Methods for Muffins

When muffins aren't perfect, the first reaction is to change... Read More

The Art of the Marinade

It's a sad fact that these days it has become... Read More

What Are Scoville Units?

To understand what a Scoville Unit is, one must understand... Read More

Buying, Storing, and Preparing Apricots

When buying apricots, always look for those that are firm,... Read More

Is Your Cookware Poisoning You?

For over 40 years scientists have known that the fumes... Read More