Summer is the season for grilling. The warm nights, starry skies, abundance of fresh vegetables, the gathering of friends – it’s a perfect recipe for happiness. So let’s walk through a few ways to make grilling up your veggies quick, easy, tasty, and fun.
What Veggies Grill Up Best?
Corn on the cob is here and gone in the blink of an eye, so be sure to throw a few cobs on the barbie when they are in season.
The best way to grill up corn on the cob? Don’t fuss, just leave it in the husk. Keeping the corn in the husk means the moisture stays in and the corn will retain its nice crisp texture. Throw the cobs right onto the hot grill for about 10-15 mins and cover, turn occasionally until the husks get a little burnt. Remove and season with your favorite toppings: butter, salt, pepper, cheese – go crazy!
Looking for another fun way to serve up corn? Check out this simple corn on the cob coins recipe.
Other veggies that are great for grilling: Eggplant, Bell Peppers / Chili Peppers / Sweet Italian Peppers, Onions, Zucchini, Cherry Tomatoes.
Tip for grilling up Eggplant?
Be sure to salt it before hand to remove excess moisture. Head here for more eggplant prep tips. Try grilling it on a cast iron griddle inside on your stovetop for a quick and easy prep method, or fire up the grill outside and be sure to cook it uncovered on the outer edges of the grill (medium heat). It’s ready to eat when those lovely grill marks appear and it is tender but not mushy, roughly 8-10 mins.
Get Your Shish Kabob On
One of the easiest and fastest way to grill up your veggies is to line them up shish kabob style. Here’s a few tips on how to start.
Soak your skewers for 20-30 mins in water to prevent burning when they hit the grill.
Chop your veggies into big chunks. They will hang on the skewers more easily. Keep those cherry tomatoes whole.
No need to marinade (unless you want to – but who has time for that when there is partying to be done?). Just sprinkle your veggies with a little lemon juice and your favorite seasonings (such a simple lemon pepper like we did).
Skewer the veggies together either keeping all the same on one stick, or mix and match. You can also alternate with meat if you desire. Place veggies on the outer edges of the grill (so they don’t cook too quickly).
Remove veggies when they are tender and lightly browned on the edges. Serve with cedar plank salmon, grilled chicken, steak, rice, quinoa or whatever else you can think of!