Grilling vegetables: Adds flavor and benefits health

July 27, 2009

One of the biggest lifestyle trends this year is more people buckling down and eating healthily, which can include embracing certain diets or simply eating more vegetables.

With the summer in full swing, it's a good opportunity to grill vegetables alongside the beef, chicken or fish you are serving up.

Grilled vegetables are a nice complement to an outdoor barbeque gathering, adding flavor to the meal as well as helping your guests eat more of their veggies.

To do this properly, marinate the cut-up vegetables beforehand. A simple marinate includes soy sauce and Italian seasoning and oil or Italian dressing. A quick 20 minute soak in the marinade should do the trick.

Though some vegetables, like zucchini and eggplants, may be able to lie on the grill easily, others such as mushrooms and peppers may not. Consider getting a grill-safe tray you can lay on top, allowing you to cook the vegetables and not run the risk they will fall between the cracks.

If you don't have a tray, skewering them will work as well.
Some of the best vegetables to grill include red peppers (they have a sweeter taste when compared to green) and Portobello mushrooms.