Grilled Vegetables

Okay, not really a recipes, but tips on grilling vegetables.

Asparagus-Cut of ends. Soak in water for 30 minutes to an hour. Place on grill, turning every minute. Remove when tips begin to turn brown.

Bell Peppers – Cut through the middle 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.

Eggplant – Cut lengthwise or in disks top to bottom. 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.

Onions – Cut horizontally about 1/2 inch thick. Grill 3-4 minutes.

Tomatoes – Cut in half, top to bottom. Grill cut side down 2-3 minutes.

Potatoes – Wash and dry. Rub with oil (vegetable). Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and small squash – Slice 1/2 inch thickness. Brush with oil

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