Grilling vegetables isn’t rocket science. Just start with a nice, clean grill and wash the vegetables well. Depending on what you’re grilling, you might want to cut the veggies into smaller pieces.

Marinades often work well and most vegetables cook better and are less likely to stick if brushed with high-quality oil. For added flavor, sprinkle grilled vegetables with fresh herbs.

You can cook most vegetables right on the grill. Sliced veggies may handle better (and not fall through the grate) when speared on kabobs or wrapped in heavy duty foil. Note that cooking in foil will lessen the smoky flavor that is part of the appeal of grilling.

Cooking times will vary according to your choice of vegetable. Be sure to keep a close watch, though, as veggies are generally more delicate than meats and other grillables. A touch of smoke greatly enhances vegetables, but charred lumps of carbon won’t be a hit at anyone’s cookout.

Grilled Vegetables- by William l. Lengeman lll