Ingredients Jump to Instructions ↓

  1. Cauliflower florets

  2. Celery stalks

  3. Corn; in the husks

  4. Eggplant; sliced

  5. Leeks; cleaned and halved

  6. Mushrooms; large

  7. Green Onions

  8. Onions; wrapped in foil

  9. Potatoes; wrapped in foil

  10. Yellow squash; sliced

  11. Zucchini squash; sliced

  12. Green tomatoes

  13. Sweet Bell Peppers

  14. 1 large Hot Peppers

  15. Asparagus

Instructions Jump to Ingredients ↑

  1. Once the vegetables you select are cleaned and prepped, it is helpful to pre-cook slightly, either by steaming, lightly boiling or preferably baking in the oven or microwaving. Cook just enough to soften. Then select your favorite barbeque sauce or salad dressing (Italian, Russian, Catalina or French are excellent for basting), dip the vegetable pieces in the dressing and place on the grill and cook till done (2-3 minutes a side). Don't be concerned if vegetables blacken somewhat, only the skin is charring. Baste as needed. Exceptionally delicious! For corn, simply dip whole ears with husks in water and wrap in foil, or place as is in the coals or on the grill. Cook depending on heat till done. Cook to handle. Husks come off cleanly and corn is fantastic!

  2. Enjoy!

  3. Converted by MC_Buster.

  4. NOTES : Steaks, chops, kabobs, hot dogs, burgers and all types of seafood are traditional items to be savored and enjoyed outdoors on the grill -- but don't forget the vegetables! All types of vegetables can be cooked outside with the only limit being your imagination. There are a few tips and ideas, however, that will make your vegetable grilling more enjoyable.

  5. Listed below are just a few items that do extremely well grilled outside: Converted by MM_Buster v2.0l.


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