Season Grilled Vegetables

Almost everyone has used a grill at least once or twice to cook meat. However, vegetables can also be delicious when grilled. Whether you use a charcoal or a gas grill, a grilling pan or an electric counter top grill, preparing vegetables this way can give them great flavor and taste. You can look for recipes in cookbooks and online, or come up with your own preparation methods. Season grilled vegetables by choosing herbs, spices, oils, and marinades that appeal to you and applying them directly to the vegetables before placing them on the grill.

[Edit]Steps

1. Choose the best vegetables for seasoning. All vegetables can be cooked on the grill, but those with lower water content will do best.
   
   • Try corn, zucchini, potatoes, peppers, squash, mushrooms, artichokes and asparagus. Use vegetables that are seasonal and can be purchased fresh at grocery stores and farmers markets.
2. Start with the basics. Toss your vegetables with salt, pepper and oil before you grill them. You can add layers of other seasonings once you have these staples on the vegetables.
   
   • Spread out your vegetables on a plate or a baking sheet. Drizzle oil over them and sprinkle salt and pepper to taste. Mix them by hand or with a pair of tongs until they are evenly coated.
3. Follow your favorite recipes to season your vegetables. You may have cookbooks or cooking magazines that have recipes for grilled vegetables. They will recommend seasonings such as thyme, rosemary, garlic, parsley, lemon, and cayenne pepper.
   
   • Find recipes on general food sites such as Epicurious and specialty sites for vegetarians (Savvy Vegetarian and Vegetarian Times) and grilling (Grilling.com).
4. Experiment with your own seasonings. If you would rather go your own way than follow a recipe, use whatever you have in your herb garden or spice rack.
   
   • Try oregano, dill, balsamic vinegar, fresh basil and blends of southwest or Mediterranean spices.
5. Use marinades. Soak your vegetables in a liquid marinade before putting them on the grill. Soy sauce and barbecue sauce are good to try to you could coat your vegetables in salad dressing before grilling.
   
6. Use a foil pouch for added seasoning. Instead of grilling vegetables directly on the grill, wrap them in foil with all the seasonings you want to include.
   
   • Take advantage of the foil pouch method if your vegetables stick to the grill, or if you would prefer to have them keep their natural shape and moisture. Some people also use grill baskets. The basket holds sliced vegetables on the heat while keeping them from sticking to the grill or falling through the grill rack.
7. Season vegetables when they come off the grill. After tasting what you have grilled, sprinkle some Parmesan cheese, and add a little salt, pepper or other herbs and spices to achieve the taste you want.
   
   • Use dipping sauces as well. Kids might enjoy dipping grilled pepper strips into ranch dressing, or you could dip grilled asparagus into sour cream and chives.

[Edit]Video

[Edit]Tips

• Remember that seasoning grilled vegetables any way you want is fine, but they do not require much. Grilled vegetables have much flavor by themselves. Some are sweet and others are savory.

[Edit]Warnings

• Be careful not to overcook the vegetables. They should cook through on the grill and get charred on the skins, but you do not want them to get mushy or too soft. Grilled vegetables should maintain their crispness.

[Edit]Related wikiHows

• Match Herbs and Spices to Vegetables
• Steam Vegetables
• Prepare Vegetables for Skewers
• Season Vegetables for a Roast

[Edit]References

• http://www.fitday.com/fitness-articles/nutrition/healthy-eating/grilling-vegetables-eating-healthy-flavorful-food.html
• http://www.goodhousekeeping.com/recipes/cooking-tips/grilling-vegetables-guide#slide-1