The first step to grilling is choosing an appropriate vegetable to cook, for example one that contains less water. Ideal vegetables to grill are:
- Potatoes
- Mushrooms
- Carrots
- Zucchini
- Asparagus
- Onions
- Corn on the cob
- Bell Peppers
Grilling like most things tend to make vegetables delicious and crispy, they should not be prepared by parboiling or peeling them before they are cooked. Loss of flavor and mushy vegetables are a result of Parboiling after they have been grilled. Artichokes are the only exception to this. Sliced or halved vegetables create quicker cooking times. Cutting larger vegetables into ½ or thick slices like tomatoes also increase cook times. For smaller vegetables like carrots and mushrooms buttons place them on a skewer so they will not fall through the grill. Brushing the skins with oil prevents drying or browning.
Medium flame heat is essential for cooking vegetables. To insure that your grill is not over heating, place your hands five inches away from grill. If you can hold your hand over the grill for 4 to 5 seconds, then that is the best temperature. Vegetables should be placed on the grill with the main entree, searing the skins over hot coals. The best cook times are 15 to 20 minutes for vegetables cooking with the grill cover closed. An additional 5 to 10 minutes will be required for those cooking with the cover open. Poke vegetables with a skewer, if the inside feels soft then it has been properly cooked. A hinged grill is ideal for cooking vegetables that fall apart like tomatoes.
A method for steam cooking is to wrap the vegetables in foil before grilling; this will trap any natural moisture inside. After cleaning and dicing your vegetables place them on durable aluminum foil and proceed to seal them. Cooking time for the vegetables on the grill should be approximately 10 to 15 minutes.
