I love cooking vegetables in all different ways, but in the summer I love to grill them.
If you are thinking of grilling your vegetables, be sure to follow these simple steps to ensure that your grilled vegetables are at their best.
First, make sure your vegetables are cut in consistent size pieces to ensure they finish grilling at the same time. Harder vegetables require smaller and thinner pieces, like grilling potatoes or yams, while softer vegetables, such as tomatoes, grill nicely when sliced in half. Make sure the grill surface is clean and lightly coated with oil to avoid sticking. Brush your vegetables with garlic-flavored olive oil and season with salt and pepper. Vegetables also grill-roast well when wrapped in heavy duty foil, here you can include the garlic pieces and herbs with the olive oil. They should be removed before they are soft as they will continue cooking once they are removed from the grill.
And remember, vegetables are very heat sensitive so be sure to keep an eye on them when cooking.