This is one I think we can all enjoy. Perhaps even the kids if we put ranch dressing on it!

I think the secret to tasty grilled veggies is in the marinade. I like to use Italian dressing as a marinade. It is reasonably priced and the no-name brand will do just fine. But then add things like “designer” oils to the mix. Salt and pepper are still the best spices for, well, EVERYTHING. But don’t forget about the power of garlic. It is recommended that if you are grilling small items you use a grilling basket to keep things from falling between the cracks.

There are several kinds. You do not want to waste one precious piece of food these days. Prices are climbing, this grilling basket (or similar) seems like a worthy investment. Skewers are another way to cook on the grill but works better for bulky cut items.

Cut up the vegetables the way you want. Remember thicker will take longer to cook and will most likely be very well grilled on the outside. Toss all of the cut veggies in a bowl with your marinade. Let it sit in the sloppy mixture for about 20 minutes while you get the grill ready.

Grill should be on medium heat (gas grill). The idea here is to keep them from catching on fire (unless that is how you like things cooked), I am thinking these can be usually be cooked in 15-20 minutes. I like the idea of them having the “grill stripes”. And I am sorry. I do not cook on charcoal. I think it might take longer, perhaps 30 minutes, but will probably taste better than my gas grilled food, depending on what type of charcoal you use.

But everyone has their own grilling style. If you want them crispier, cook shorter time. Use a meat fork to test for doneness.

I love asiago cheese. Or perhaps parmesan. I would serve it with cheese.

Check out these other veggie grilling ideas from the food network and Bon Appetite!

https://www.foodnetwork.com/grilling/grilling-central-how-tos/how-to-grill-vegetables-perfectly