Cook Vegetables to Perfection on the Barbecue

Grilling season is here, and it's the perfect time to explore new flavours and cooking methods. One such delight is grilling vegetables, a versatile and delicious way to prepare a variety of produce.

To begin, it's essential to dry the vegetables before cooking. This step ensures even cooking and helps to achieve those coveted char marks.

Bell peppers can be grilled whole, cut into thick slices or chunks. For a more tender result, consider slicing them into 1/4 inch slices and grilling for about 4-5 minutes per side.

Corn should be peeled, rinsed, and grilled for approximately 12 minutes or until the kernels are golden brown.

Eggplant, sliced into 1/4 inch slices, requires about 4-5 minutes per side on the grill.

Squash and zucchini can be cut into slices (either long slices or circular medallions) and grilled for 4-6 minutes per side.

Yellow onions can be grilled in 1/2 inch rings for 3-5 minutes per side.

Mushrooms, depending on their size, can be cut in half or grilled whole. Grill for 5 - 10 minutes per side until tender.

Asparagus should be trimmed, placed perpendicular to the grates, and grilled for 5-10 minutes, turning occasionally, depending on their thickness.

Scallions can be placed perpendicular on the grill and grilled for 3-5 minutes, turning occasionally.

Artichokes can be grilled by cutting them in half, removing the choke, and grilling for 15 minutes per side until tender, or by steaming them, cooling, cutting, and grilling sliced side face down until golden.

Sweet potatoes can be peeled and cut, lengthwise, into 1/4 inch strips, grilled for about 5-6 minutes per side until fork tender.

Carrots can be grilled in two ways. Method A involves peeling the carrot and placing it on the grill, grilling for 15-20 minutes, turning every 4-5 minutes. Method B involves peeling carrots, cutting them into sticks, and grilling them perpendicular to the grate for 4 - 5 minutes per side until softened.

Brussels Sprouts can be cut, trimming the tips and stems, slicing in half, and grilled for about 4-5 minutes per side.

For smaller vegetables, consider using a barbecue grill mat or threading them on metal skewers to prevent them from falling through the grates.

Experts recommend a variety of vegetables for grilling to achieve a new dimension of flavour. Paprika, zucchini, and onions are popular choices, often cut into pieces and enhanced with marinades or herb mixtures such as thyme, rosemary, and oregano.

Vegetables are done when they have slight char marks and are fork tender. Cooking times for vegetables can vary from 5 minutes to 50 minutes.

While this guide focuses on grilling vegetables, no information about grilling fruits was provided in this paragraph. Enjoy experimenting with your favourite produce and happy grilling!