Grilled vegetables make easy, tasty accompaniments for grilled meat. Grilling enhances the natural flavor of many vegetables while imparting a light, irresistible smokiness. They are a crowd-pleasing way to add vitamins, minerals and fiber to a meal.
Before grilling, brush cleaned vegetables lightly with olive or vegetable oil. For variety, the oil may be seasoned with crushed garlic or herbs. Grill over medium coals until tender, turning occasionally. Season with salt as desired.
CORN
Pull husks back from corn, leaving husks attached to base. Remove corn silk. Do not brush with oil. Fold husks back around corn. Tie at top of ear with string or strip of husk. Soak corn in cold water 1 to 2 hours. Grill 20 minutes, turning frequently.
POTATOES
Pre-cook small potatoes until barely tender when tested with a fork. Rinse in cold water to stop the cooking. Drain well. Thread onto skewers. Grill 10 to 15 minutes.
GREEN ONION
Grill whole onions about 5 minutes.
ONIONS
Cut onions crosswise into ½ inch thick slices. Grill 15 to 20 minutes.
TOMATOES
Cut tomatoes into ½ inch thick slices. Grill 3 to 5 minutes or until heated through.
MUSHROOMS
Grill whole mushrooms, 1 ½ inch diameter, 12 to 14 minutes.
SWEET POTATOES
Cut potatoes diagonally into ½ inch thick slices. Grill 14 to 16 minutes.
BELL PEPPERS
Cut peppers lengthwise in half. Remove seeds. Grill 12 to 15 minutes.
The next time you grill, try some of the vegetables and then enjoy.
