Grilled Vegetables

Start with a clean grill, cut or slice washed vegetables into consistent size pieces. Small vegetables and pieces do very well when speared on kabobs or wrapped in heavy duty foil. Large vegetables can be placed directly on the grill. Cooking times are fast for vegetables, its best no to leave them unattended. Zucchini, squash, asparagus, pepper, eggplant, mushrooms and even cabbage are suited to the grill and are perfect when marinated, drizzled with oil, or seasoned with salt and freshly ground pepper.