#vegetable grilling

What could be easier than making your entire meal on the grill? Cook vegetable side dishes alongside your main course for a quick summer meal. Here are some of my favorite vegetables to put on the grill. Eggplant Slice eggplant into planks (1/4” thick) and give them a quick dip in a marinade before putting them on the grill. A combination of balsamic vinegar, garlic, basil and olive oil is a good…

Many individuals think that grilling is just for meats without knowing that 30 years ago, before civilization took place, cavemen had been cooking plants in fire over stones; cavemen also grilled veggies. Fast forward to modern day when technology rules the world had just barbecue moved in a meat-centric instructions. But seriously, it is not just meats that can be grilled; veggies and fruits can also be an enjoyable alternative.

Barbecuing fruits and veggies is not only an enjoyable outdoor activity with your love ones but also a healthy eating practice. Below are some ideas on how to barbecue your vegetables:

1. Spray the grill with a non-stick cooking spray prior barbecuing. Preheat. Make certain the grill is average hot.

2. Cut the veggies similarly so that they will cook evenly. Cutting the vegetables will expose the surfaces to fire providing them a golden color goodness and will help the food cook easily.

3. Soak the vegies into cold water prior grilling to prevent them from drying out.

4. Season with sea salt or kosher salt. This will bring out extra moisture and will assist in making them sweet and delicious. To provide the food a caramelized kick sprinkle a little sugar halfway through cooking.

5. Use skewers for smaller sized veggies because they have the tendency to fall off the grill grates. You can use bamboo sticks or metal skewers.

6. Brush veggies with oil to stay clear of burning the food because vegetables initially do not have fats.

7. Since this will trigger extraction of juices from the food, avoid using fork when turning the veggies; use tongs instead. Moreover, prevent periodic flipping of food resulting to uneven cooked food. Turn them just once.

The next time you prepare an outdoor party experiment with these fruits and vegetables that can be easily cooked with your pals:

Asparagus Prep: Snap off tough, woody ends Cooking time: 10 minutes, turning frequently

Belgian endive Preparation: Halve lengthwise Cooking time: 15 to 20 minutes, turning only once

Carrots Prep: Cut lengthwise in 1/4-inch(5 mm) strips Cooking time: 15 minutes, turning just once.

Cherry tomatoes Preparation: Skewer Cooking time: 5 minutes, turning frequently

Corn on the cob Preparation: Husk; or leave in husk and soak in water (not oil). Cooking time: 15 to 20 minutes, turning often

Eggplant. Preparation: Cut in 1/4-inch (5 mm) thick pieces.

Fennel bulb. Preparation: Cut lengthwise in 1/4-inch(5 mm) slices. Cooking time: 15 minutes, turning only once.