| If you're looking for a simple easy to read guide that | | | | prevent them from falling into the charcoal fire. |
| has simple tips on how to cook vegetables over a | | | | When it comes to brushing your vegetables with a |
| charcoal grill, you've come to the right place. Find out | | | | sauce, anytime is okay. In fact, what ever sauce you |
| which vegetables are the best for barbecuing, how | | | | are using for your meat, may at most times, be |
| to prep them and then grill them. Enjoy! | | | | okay for the vegetables too. You may have to |
| First you want to start with... | | | | experiment with this. |
| What vegetables to get from your garden or from | | | | The best place to cook the vegetables is at the |
| your local market: | | | | edge of the grill-if you are cooking your vegetables |
| The most compatible vegetables for cooking over a | | | | with any kind of meat. However, if you're just going |
| charcoal fire or "fleshy" type vegetables. Peppers like | | | | to barbecue vegetables only, than make a smaller |
| the big red or green peppers are great to add to a | | | | fire. Remember, you want to grill over moderate |
| salad or any meat dish. Corn on the cob is the king | | | | heat. The best tool for turning barbecued vegetables |
| when it comes to the summertime vegetable to BBQ. | | | | is anything that will allow you to get a good grip like |
| Summer squashes, eggplants and even potatoes, | | | | a pair of tongs that have a spatula tong or a wide |
| along with large mushroom tops give you more | | | | spatula. |
| variety. | | | | Assuming you've got a nice moderate heat cooking |
| Next... | | | | your vegetables, use the following times as a guide |
| Making your vegetables ready for barbecuing: | | | | to help you:around 15 to 20 minutes for: |
| As always you want to wash the vegetables and cut | | | | Thick slices of eggplant, zucchini, whole tomatoes, |
| away any parts that might be over ripen. In most | | | | and thick slices of yellow squash.about 20 to 25 |
| cases you won't need to peal the vegetables | | | | minutes for: |
| because the skin will help keep the vegetable moist | | | | Large mushroom tops, whole summer squash and |
| and in good shape. | | | | zucchini.approximately 35 to 45 minutes for: |
| Thick sliced vegetables are the best for grilling. Some | | | | Corn with the husk on, or if husked, wrapped in foil. |
| vegetables like peppers, onions, and small squashes | | | | Make sure to turn often.close to 45 to 50 minutes |
| can be grilled whole. When cooking tomatoes it's a | | | | for: |
| good idea to cut them into large wedges if the | | | | Husked corn that has been brushed with sauce, any |
| tomato is large or into halves if the tomato is small. | | | | thick onions or sliced potatoes.around 1 1/4 to 1 3/4 |
| If the your vegetable is on the "hard" side. you may | | | | hours for: |
| want to parboil before cooking on the grill with the | | | | Sweet potatoes, whole potatoes, and whole large |
| other vegetables. | | | | un-peeled onions. Important! Make sure you turn |
| And finally... | | | | every 8 to 10 minutes to cook evenly. |
| It's vegetable grilling time: | | | | That's it. You now have the basics for barbecuing |
| Always make sure you arrange vegetables on the | | | | your vegetables successfully every time now. Let the |
| grill so that they lie cross-wise over the grill. This will | | | | summer time barbecuing roll on! |