One startling fact is that most of us do not consider vegetables when it is time to get out the grill. Vegetables are incredibly easy to cook, and make a delicious meal for those who know what they are doing. Here are some tips to help you grill just about any vegetable, from tomatoes to asparagus.

The best rule to follow when you are going to grill vegetables is to make sure you cut them into pieces that cook evenly and quickly. Make sure all the pieces are consistently thick – about three fourths of an inch to an inch thick should be the maximum. If you soak the vegetables in cold water for a half hour before you begin cooking, they will not dry out.

Vegetables can be lightly brushed with your favorite oil to prevent sticking, and make sure they are not going to be overcooked. Remember that the high water content of most veggies means they will cook pretty quickly. If you are going to cook small items, use a grilling basket to keep them from falling through the grating.

Many vegetables need a little bit of special care to be their best on the grill. For instance, you do not want to overcook your asparagus. Use a little sesame oil and soak your asparagus before you cook it. Turn it often, and try serving it with soy sauce or other Asian condiments.

Colored and green bell peppers, as well as hot chilies should be halved, stemmed and seeded, then brushed with oil and grilled only for two to three minutes. Tomatoes get a similar treatment – cut them in half, brush with oil, and cook just like a pepper. Zucchini and other summer squash should be cut into pieces no more than a half inch thick, then oiled and grilled for two to three minutes as well.

If you are going to be using a vegetable recipe that calls for veggies which are a little harder, you are going to need to cook them on a lower heat for a longer time. Wrap up oiled potatoes and sweet potatoes in foil (either whole or in pieces) and grill them for a while. A half hour to forty minutes is best for whole tubers, while pieces cook faster.

If grilled corn on the cob is a favorite, you are in luck. Just strip back the husks, take off the silk, and soak your corn. Pay dry and coat lightly in oil. Pull the husks back over the corn and place them on the grill, then cook five to seven minutes and serve with oil or butter. You can also strip corn entirely and cook it directly on the grill, but turn often and do not overcook.

Mushrooms should be rinsed or brushed clean, oiled, and grilled whole. Remember that smaller pieces will have a tendency to fall through the grate. There is a lot of shrinkage in mushrooms, so they will be trickier to cook as they get closer to done. Four to five minutes works well for small mushrooms, while six to eight is better for large ones.

A great roasted vegetable recipe can work in the oven or on the grill. Roasting is easy to learn, and it gives you delicious results. The key to roasting is low, even heating. Find out many tips on roasting vegetables on the grill and lots of wonderful recipes at our site.

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