Nothing says summer better than a good old-fashioned barbecue. If you’re a vegetarian or vegan, you might wonder what you can enjoy among the classic barbecue staples like hamburgers, chicken kebobs, and fire-grilled shrimp.
But grilling vegetables is actually easy and delicious – especially if you grow your own. And the best part is that they make a great main dish packed with delicious vitamins, minerals, and fiber!
Here are some tips to use when cooking vegetables on the grill:
1. Slice and dice: Cut your vegetables into pieces that are small enough to cook quickly, but large enough to stay intact. Slice thick vegetables like squash and eggplant into 1/4-inch thick portions, and put long, thin veggies, such as asparagus and green onions, on the grill whole.
2. Use skewers: Keep smaller vegetables from falling apart with skewers. Pair up soft vegetables like cherry tomatoes and mushrooms, and do the same with hard veggies like peppers and onions.