Vegetarian Memorial Day: How To Grill Vegetables
Summer is here, and that means grilling season. And what summer picnic, poolside party or background barbecue would be complete without some sort of grilled vegetable?
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Packed with natural sugars, veggies like zucchini, asparagus, peppers, mushrooms, eggplant, and onion get incredibly sweet and smokey when cooked on the grill -- and a bit of char gives them a good crunch. Our favorite: Grilled corn on the cob, a seasonal summer treat anyone can appreciate.
To help you grill up your favorites this Memorial Day weekend, here are five easy steps for grilling any type of vegetable -- even potatoes and beets!
1. Prep Your Veggies
First, wash and dry the vegetables you want to grill. While some vegetables -- like asparagus and corn -- can be grilled whole, others like zucchini and peppers cook better sliced. Be sure to cut each piece no smaller than 1/4-inch thick, or they will fall apart when cooking.
2. Oil Them Up
Unlike meat, vegetables have no fat (duh, you know this) so they need a bit of olive oil to help them cook. While providing those lovely grill marks -- a good way to gauge how quickly your food is cooking -- the olive oil also helps to keep the veggies from sticking to your grill.