Often overlooked, grilled veggies are probably the best way to eat your vegetables! Here are some basic rules of the road when cooking great tasting veggies outdoors:
One: Always select the highest quality of vegetables. They are not expensive compared to meat, so go whole-hog! Obviously the freshest veggies are best and avoid any visible signs of damage. In general, the skin should be bright/fresh in color and relatively firm when touched.
Two: To help avoid charring, we use a small amount of olive or canola oil to marinade or baste with. You can use this during the cooking if desired.
Three: Not all veggies cook at the same rate or in the same amount of time. When you learn to "time" your vegetables [i.e. the ones taking longer place on the grill earlier] so that they all come out done at the same time. Another approach is to "bank your fire" so that it is hotter in some areas more so than in another area. That way, you can cook some veggies just a little hotter than others. Be careful not to burn them using this technique.
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