Tired of Boring Grilled Veggies?

by Laura Donnelly — July 26, 2007

How many times have you had boring grilled vegetables at a restaurant, catered party, or oops, at a good friend's house? Here are some tips for tasty vegetarian grilling:

• Remember that eggplant slices, portobello mushrooms, and zucchini tend to absorb a lot of oil, so when you toss sliced vegetables in oil and salt and pepper before grilling, make sure everything is evenly coated but not soaked.
• Use a wire mesh screen for smaller items such as asparagus. If you are grilling sliced red onions, keep the slices nice and thick so they don't fall apart.
• For maximum flavor, remember to use a lot of salt and pepper. For vegetables for about four people, use about 1 Tablespoon of salt and 1 teaspoon of pepper. A lot of it will burn off, so don't worry about over-seasoning.
• When your vegetables are done, sprinkle a few drops of very good balsamic vinegar (the sweetish kind, not the high-acid cheap kind) and chopped basil, mint, chives, or parsley over them. A little bit of grated parmesan cheese is also amazing on grilled asparagus.