Summer is here, and that means grilling season. And what summer picnic, poolside party or background barbecue would be complete without some sort of grilled vegetable?
Packed with natural sugars, veggies like zucchini, asparagus, peppers, mushrooms, eggplant, and onion get incredibly sweet and smokey when cooked on the grill -- and a bit of char gives them a good crunch. Our favorite: Grilled corn on the cob, a seasonal summer treat anyone can appreciate.
To help you grill up your favorites this Memorial Day weekend, here are five easy steps for grilling any type of vegetable -- even potatoes and beets!
1. Prep Your Veggies
First, wash and dry the vegetables you want to grill. While some vegetables -- like asparagus and corn -- can be grilled whole, others like zucchini and peppers cook better sliced. Be sure to cut each piece no smaller than 1/4-inch thick, or they will fall apart when cooking.
2. Oil Them Up
Unlike meat, vegetables have no fat (duh, you know this) so they need a bit of olive oil to help them cook. While providing those lovely grill marks -- a good way to gauge how quickly your food is cooking -- the olive oil also helps to keep the veggies from sticking to your grill.