Skewers are a foolproof method for grilling vegetables.
Vegetables are often ignored during barbecues in favor of steaks and hamburgers. Skip the salad and throw your vegetables on the grill instead. Grilled vegetables can burn easily, so keep your eye on them. The high heat from the grill brings out a smoky sweetness in vegetables. Asparagus, zucchini, corn, eggplant, mushrooms, peppers, onions and cabbage really stand out when grilled.
Skewers
Skewers are a common vegetable dish at barbecues. But you can make skewers all your own with some interesting additions. Skewer cheeses that don't melt too quickly. Feta, halloumi and paneer can all survive a grill's intense heat. Or, skewer small mozzarella balls (called bocconcini) and grill quickly, just until the cheese begins to melt. Marinate the cheeses in olive oil and fresh herbs for an instant standalone appetizer. Turn your skewer into a deconstructed sandwich. Skewer small slices of French bread, cherry tomatoes, onions and cheese. Add fruit to your vegetable skewers for unexpected sweetness. Pineapple, apple, mango and figs are all delightful when grilled. Watermelon's sweetness is mellowed, resulting in something that tastes more like squash than fruit. Skewers are meant for experimentation. If you can cut it into bite-size pieces, thread it on a skewer and toss it on the grill.
Marinades
Marinating beforehand is a must for moist, flavorful vegetables. The marinade also prevents veggies from sticking to the grill. Combine equal parts olive oil, lemon juice, and loosely packed, chopped fresh herbs for a light marinade. Or, switch out the lemon juice in flavor of balsamic vinegar for flavor and color. Add an equal part soy sauce for Asian-style vegetables. A few tablespoons of honey will give vegetables a sweet kick. Add a few cloves of fresh garlic or a few teaspoons of dried spices. Allow vegetables to marinate at least 30 minutes before grilling. Once the vegetables are on the grill, brush them a few times with the marinade to set the flavor in nicely.
Salsa
Dress up a store-bought refrigerated salsa on your own at home. Cut peppers and onions in half and grill until they're charred and tender. You can even grill whole tomatoes. If you like your salsa spicy, grill whole jalapeño peppers. For a sweet salsa, try grilling chunks of pineapple and mango. Dice the grilled fruits and vegetables and add to a bowl. Combine with the store-bought salsa, and serve with tortilla chips. You can pair it with grilled guacamole. Halve and pit a few avocados, then grill them. Mash the flesh with a few tablespoons of salsa, lime juice, salt and pepper.
Salad
The charred, smoky flavor is a whole new take on salad. Slice romaine hearts lengthwise so that each half is still held together by its roots. Brush lightly with olive oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred, about 30 seconds. Flip and char on the other side. Transfer to a plate, leaving each half intact. Top it with chopped veggies and simple vinaigrette. Or, do a different take on Caesar salad. Top with small chunks of crusty bread, Parmesan cheese and Caesar dressing. Serve warm.
Tags: each half, fresh herbs, grill whole, lemon juice, peppers onions, salt pepper