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Cooking Vegetables on the Grill

Many people never even consider barbequing vegetables – but once you’ve had barbequed vegetables, you will never barbeque again without throwing some veggies on the grill. Here are some tips for different vegetables:

 

Vegetable Kabobs: Any vegetable that you want to include on a vegetable kabob will be fine, although larger vegetables that must be sliced and are naturally crisp work best. Because the vegetables on the kabob are thinly sliced, they don’t take long at all to cook. Lay them down on the grate, and turn them after about ten minutes. Allow them to cook for an additional five minutes, and they are ready to eat.

 

Potatoes: Once you’ve had a baked potato, cooked on the barbeque, you will throw sticks at those baked in the oven. Wash the potatoes well, dry them, rub with cooking oil lightly, poke several holes in them, and then wrap the potatoes in foil, and place them on top of the coals. They should be perfectly done in about 45 minutes.

 

Corn on the Cob: There are two ways to cook corn on the cob on the barbeque. If the corn still has its husk, pull the husk back, but don’t break it away. Instead, remove the silk, cut the tip off of the cob, wash the corn, or allow it to soak for about half an hour (soaking is best, as it makes removing the silk easier). Dry the corn and brush it with butter. Simply enclose the corn in its husk, and use a twist tie to seal the end (don’t use a rubber band – they melt). If you’ve soaked the corn for 30 minutes, it only takes about ten minutes to cook it on the grill.

 

If the corn doesn’t have its husk, repeat this process, but wrap it in foil. This may require additional cook time – about fifteen minutes. Either way, the corn is placed on the grate, not on the coals.

 

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