Vegetables cooked on the barbeque acquire a taste that is missing with other methods of preparation. They are tender, hot, fresh and flavourful. It’s easy to add a few to every meal you serve, whether it’s for your family, your guests or just for yourself.
One of the simplest ways to serve grilled veggies is to prepare them on a skewer and serve as shish-ka-bobs. Take vegetables such as mushrooms, peppers or onions and cut into equal-sized pieces. Place on a skewer with shrimp or chunks of turkey breast. Brushing them with vegetable broth or olive oil will add to the flavour and keep them from drying out. And don’t forget to try wedges of fruit as ka-bobs, too, specifically chunks of apples, pears pineapple and peaches. Grill from four to seven minutes on each side.
Some vegetables cook up nicely in foil, and can cook unsupervised alongside the burgers and wieners, allowing you to relax with your guests. Here’s an easy recipe:
Easy Foil Grilled Summer Veggies
- 4 potatoes, diced quite small
- 1 large green pepper, cut into small pieces
- ½ cup frozen kernel corn
- ½ cup frozen peas
- Onion rings (onion peeled and sliced into rings)
- ½ cup bacon pieces (optional)
- Fresh basil leaves
Tear two sheets of foil into 12 inch square pieces and use them together to cook your vegetables. A single sheet of extra-heavy aluminum foil can also be used. Place first four ingredients in the centre and dot with margarine or butter. Top with onion rings, basil and diced bacon, then sprinkle salt over all. Fold foil down, securing tightly at the top. Cook on the grill over medium heat about 25 minutes.
If you prefer to cook the potatoes alone, try this delicious recipe:
Foil Grill "Baked" Potatoes
- 4 potatoes, peeled and sliced thinly
- 1 onion, sliced thinly
- ¼ cup butter
- Salt to taste
- Fresh herbs such as oregano and thyme
Place potatoes and onions in alternating layers on foil. Melt the butter and add the spices and salt. Pour over potatoes and fasten foil tightly. Cook about four inches above the heat for an hour. Serves six. This recipe can also be cooked in a casserole in the oven at 450 degrees.
Thinly sliced carrots, broccoli, celery and tomatoes also cook up nicely in foil. They will need 30 to 40 minutes on the grill. You can shorten the cooking time by par-boiling them in the microwave for a few minutes before preparing them for the barbeque.
Corn on the cob is also delicious with a bit of salt and butter and wrapped in foil. Turn the ears several times during a 15 to 20 minute cooking time.
Vegetables that can go directly on the grill to cook include small whole zucchini or yellow squash. Turn a few times to ensure even tenderness and leave on the heat for about 15 minutes. And some cooks like to purchase frozen vegetables and place them, still in the bag, on a piece of foil on the barbeque, turning it several times. Once cooked, open the bag, pour into a serving bowl, and dot with butter, salt and pepper.
A perfect meal can be had by cooking your meat, vegetables and potatoes all together on the barbeque. Purchase ready-to-serve bags of Caesar Salad ingredients, and a prepared loaf of garlic bread from your grocer’s bakery and it’s complete. It’s a good idea to practice first on meals for yourself or your own family before serving a complete meal on the barbeque but once you get it perfected, you’ll become the most recognized host in your circle of friends for your delicious summer outdoor meals.
