Easy Grilled Vegetable Recipes

Both vegetarians and non-vegetarians enjoy grilled vegetables equally. Vegetables are easy to grill and they would either make an amazing side-dish, starters or a whole meal. Remember, to cut or slice the washed vegetables in small and consistent pieces. You could use kebabs skewers or heavy-duty aluminum foil for grilling small vegetables. However, large pieces of vegetable could be placed directly on the grill. Another point to keep in mind is never leave the vegetable grill unattended because the cooking time for vegetables is less. Try out these easy grilled vegetable recipes.

Grilled Vegetable Kebabs with Homemade Croutons

Ingredients

For vegetable Kebabs

1 onion
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1-cup halved mushroom
½ cup olive oil
¼ cup red wine/vinegar

For croutons

¼ cup olive oil
4 slices freshly baked bread
Herbs and spices of your choice

# You need 4 skewers and a sheet of heavy-duty foil

Preparation - grilled vegetable kebabs

In a wide-mouthed bowl blend vinegar and oil and keep it aside. Slice the bell peppers and zucchini into wide pieces. Cube the onion into 12 pieces. Arrange the vegetables by alternating them on 4 large skewers. Marinate the kebabs by rubbing the mixture of oil and vinegar. Leave it undisturbed for minimum 15 minutes. Place the skewers on a medium hot coal and grill for 10-12 minutes or till the vegetables turn slightly brown or tender. The kebabs should be served hot.

Preparation - Croutons

Homemade croutons are tastier compared to the one’s bought from a food store. Whisk the herbs and spice along with olive oil. Spread this flavored oil on both sides of the bread before arranging them on a heavy-duty foil. Place the foil on the top rack of the pre-heated grill and grill at 300 degree Celsius for 30-45 minutes or till they become crisp and dry.

Serve it along with the hot grilled vegetable kebabs and sauce. Grilled vegetables are highly nutritious and a healthy diet.

Grilling Corn Cobs with Husks

Ingredients

4 corncobs with husk
4 tbsp soft butter (keep it out for an hour)
4 tsp powdered black pepper
Ground paprika and salt to taste.

Preparation

The corncobs have to be cleaned before using. Without detaching from the stem of the corncob, separate the husks. The corn silk could be removed by pulling them off from the kernels. Apply butter along the entire length of the corncob and sprinkle the same with salt, pepper and paprika. Cover the corn with husks and tie the end of the husks with kitchen twine. Repeat the same procedure for the remaining corncobs.

Cover the husk handles with heavy duty foil and place it on a low flame to prevent burning. Turn the corncob once in 5 minutes. The entire cooking time would take 15-10 minutes. When it is ready, the color of the husk would turn dark brown and would be a bit charred.

A Tip: Soak the corncobs with husks in cold water for an hour before grilling them. This would prevent the husks from burning and the corn from becoming tough and dry.