Vegetable Grilling Tips

Always wash and trim vegetables.

Cut vegetables in consistent size pieces to insure vegetables finish grilling at the same time.

Harder vegetables like carrots require smaller size pieces, while softer size vegetables like squash and eggplant grill well sliced in half lengthwise.

Vegetables grill best on medium heat directly over coals or gas.

Grill surface should be CLEAN and lightly coated with oil (using a cloth) to avoid sticking.

Brush or drizzle oil on vegetables for added flavor and to help vegetables from sticking.

Always soak wooden kabobs/skewers in water for 15 minutes before spearing vegetables.

Vegetables also grill well in heavy duty foil wrapped up tight. This method keeps some of the smoke from barbewue infusing into vegetables.

Vegetables should be removed long before they are soft as they will continue cooking once removed from grill. Most vegetables should be grilled a few minutes and turned.

Never leave vegetables unattended.