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Easiest & Best Veggies For The BBQ?

n
niccole Jul 8, 2006 01:08 PM

i am having a bbq next weekend and i wanted to do veggies on the grill. i usually just buy the pre-made kabobs, but i was thinking of doing the tin foil thing? is that better?
what is the best way to do veggies?
the easiest?
and which veggies are best to do? i want to include corn, but doesnt that take much longer to cook?
im sure my husband the grill master would die if he knew i posted this, but i just want to make sure :)
THANKS!

  1. c
    C70 Jul 8, 2006 02:59 PM

    all peppers grill well. so does asparagus, and I also adore sweet potatoes par-boiled, marinated, and grilled. Leave the skin on so they don't fall apart. of course there's always the potobello too.

    1. Funwithfood Jul 8, 2006 03:12 PM

      We love grilled broccoli. Infuse olive oil with a couple crushed garlic cloves; cool to room temp. Place broccoli florets in a Ziploc bag and pour oil over; turn bag to coat well.

      Use a grill basket (mine is like a pan w/holes) to grill; floret-side down. We like ours "well done". Sprinkle with Kosher salt. Deeelicious!

      1. p
        pamd Jul 8, 2006 03:20 PM

        here is a link to a thread I posted a while back...

        http://chowhound.com/topics/show/2849...

        red onions, zucchini, mushrooms & colored bell peppers work well

        1. c
          CeeBee Jul 8, 2006 06:04 PM

          I love sweet potatoes, onions, yellow squash, asparagus, potobello mushrooms and peppers on the grill. i tried eggplant last night and just didn't care for it too much. I usually marinate them in some sort of vinagrette (balsamic works well) and then put them in pita bread with some goat cheese. YUM!
          As for corn, I usually wrap those in some aluminum foil and throw them on the grill for about 15 minutes before the rest of the veggies.

          1. Davwud Jul 8, 2006 06:26 PM

            Right now you can get Vidalias here and I love them grilled. If you are grilling onion, slice them thick and skewer them.
            I have a grill basket so I'll chop some peppers, onions and mushrooms (Or use small whole ones), toss with some oil, S%P and more or less stir fry them. They're great.
            If you have charcoal, you can put whole peppers right on the coals and roast them up that way. Looks good to the untrained eye. Especially when you let the skins get black. Extract them from the fire, put them in a bag to steam and then peel. I usually make strips for wraps.
            Mostly it depends on what you're serving them with. The veggies in a basket I usually do when I'm doing wraps. Asparagus done up like a raft is great with steak or fish. Portobellos with steak or as a sandwich of their own.
            Also, grilled pineapple slices are great.

            Just some ideas
            DT

            1. Gooseberry Jul 8, 2006 06:27 PM

              I agree with the other suggestions:
              ears of shucked corn (leaving the husk on steams the corn, but doesn't give it the nice smoky flavour that a bit of charring will!). You could parboil the ears if you're worried about cooking time. I microwave for 1-2 minutes an ear, then grill 15-20 min.

              asparagus,

              mushrooms: for portabellas, I lightly oil them, grill gills down, flip and grill gills up, putting some chopped herbs and crumbled feta (and roasted garlic, if you have any) on the gills in the last couple minutes.

              I also like grilling little baby spring onions, then tossing them in a salad. Brings the grill flavours to the salad bowl. Obviously, peppers work well too here.

              Other things: halved radicchio, red onions, halved fruit (nectarines are great in salads!), halved butternut squash, filled with yummy things, wrapped in foil and left in the coals), unpeeled garlic cloves.

              1. Juniper Jul 8, 2006 07:07 PM

                Tomatoes. Just place the whole thing on the grill (over low to medium heat is the best). The skin will split open, but the tomato won't explode or leak unless you place it over high heat. It's so simple and takes no prep.

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