Grilling vegetables is an easy way to add amazing flavor to the humble plants.
Use these tricks to cook delicious grilled vegetables.
Move over, meat: It’s time to grill some vegetables.
Vegetables cook quickly and are so delicious with just the hint of smoke from the grill.
Here are five tips for perfectgrilled vegetables.
Oil the Vegetables Lightly
Vegetables dry out when they hit the heat without a little oil.
Before putting the veggies on the grill, toss them with a light coating of oil.
Don’t use too muchit not only adds unnecessary calories but dripping oil causes flare-ups and greasy flavors.
Plus, tossing them in oil helps your seasoning stick more uniformly.
Denser vegetables, such as potatoes, will take the longest to cook.
Pictured recipe:Grilled Asparagus
3.
Cut Smaller Pieces for Quicker Cooking
How you cut your vegetables dictates how quickly they will cook.
Pictured recipe:Garlic Butter Campfire Corn
5.
Try Cooking in Packets
Don’t feel like babysitting your vegetables on the grill?
Try cooking them in packets instead.
This method works great for dense vegetables like potatoes, sweet potatoes or other root vegetables.
Simply place a 24-inch-long piece of foil on the counter and lightly coat it with nonstick cooking spray.
Arrange thinly sliced vegetables on a single layer, slightly overlapping, on the foil.
Leave a 2-inch border on all sides.
Fold foil over and pinch the edges together, making a packet.
Place the packet on the grill.
When you open a packet to check doneness, be careful of steam.
