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Fire Up the Grill for Vegetables!

A rainbow of veggies

While you have the grill hot for the main dish, throw on some vegetables to compliment the meal. Here are some tips:

  • Grill larger pieces and chop them up when ready to serve.
  • For most vegetables, toss them with a light coating of vegetable oil before grilling. An exception is husked ears of corn.
  • Use skewers to hold small vegetables like mushrooms, chunks of summer squash or peppers, and small tomatoes.
  • Place skinny, long vegetables perpendicular to the grate so they don’t fall through.
  • Use a vegetable basket to toss together a mix of vegetables and for easy transfer from grill to table.

Chop up grilled vegetables and add to pasta!

Source: Fine Cooking, June/July 2017


About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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