1. For grilling, slice vegetables at least ½ inch thick for best results. For example, a medium eggplant or zucchini will yield 4 to 6 slices.
2. Vegetables can also be sliced into wedges, which should be at least 1 inch wide so they won’t fall through the grates of a barbecue grill. A large onion or squash will yield 6 to 8 wedges.
3. Lightly spray or brush grill grates with oil before heating to prevent vegetables from sticking. Then lightly brush both sides of the sliced vegetables with oil, sprinkle with salt and freshly ground pepper, your favorite seasoning blend or fresh chopped herbs.
4. Grill over medium heat 10 to 15 minutes, or until tender. Over high heat or live flames, use long tongs or a long fork to turn vegetables once or twice. Lowering the cover on the grill will help the vegetables cook through evenly. Worried about vegetables falling through the grates or having trouble turning them? Try covering the grill grates with foil and poke small holes in the foil to allow heat to come through or place in a grill basket or grill wok.
5. Run wooden or metal skewers through sliced or wedged vegetables and lay them on the grill. Be sure to soak wooden skewers in water for at least an hour first to prevent them from burning. Turn for even cooking.
6. Preparing for a large crowd with a small grill? Grill firmer vegetables first, to get grill marks and smoky flavor, then cover and set aside. Proceed with the other vegetables, then reheat all prior to serving. Turn the grill heat off first; the grill will still be hot enough to warm the vegetables through, or heat in an oven or serve at room temperature.
7. Instead of using oil, coat the vegetables with honey mustard, balsamic vinegar, barbecue sauce or another dressing to complement grilled foods.
8. Chili powder and smoked Pimentón paprika make great seasoning alternatives to salt and pepper.
9. Grilled vegetables add a great smoky flavor to salsas and salads.
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