Grilling Vegetables - Easy Dinner Ideas

Grilled Corn

Wrap shucked ears in foil. Sprinkle them with water and dot with butter before rolling up individually in generous squares of foil. Grill on high heat for about 20 minutes, turning every 5 minutes or so. Corn will be blackened in places and delicious. You can also include a sprig of fresh herbs, a sprinkle of sea salt or a grind or two of fresh pepper.

Peppers

Grilled peppers are awesome. Leave the pepper whole and grill over high heat, turning often, until blackened and all over. Place the peppers in a bag or wrap in foil to cool and loosen the skin. After about 10 to 15 minutes the skin should peel off easily, then peppers can be cored, seeded and sliced or chopped as desired. Grilled peppers are great on an antipasto tray, in panini or served plain.

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Portabella Mushrooms

Wash the portabellas and remove the gills with a spoon. Brush lightly with oil. Grill over high heat cap side down until very brown. The cap will fill with moisture. Turn the mushrooms, pressing down to expel as much moisture as possible. When done about 10 to 15 minutes, salt and pepper to taste and serve.

Onions

Trim ends of the onion and slice into thick rounds. Secure the rings together by skewering the rounds with long metal skewers. Brush lightly with olive oil and season as desired. Grill onions over high heat about 15 minutes turning halfway through cooking time. Move the onions off to a cooler area of the grill for 10 more minutes or until tender.

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Tomatoes

Choose Tomatoes that are firm and not overripe. Slice them in half horizontally and remove seeds. Drain cut side down on paper towels. When ready to grill, season cut side generously with salt and pepper. Grill cut side down until softened and blistering. Turn tomatoes over and continue grilling a few minutes more. When tomatoes are done, drizzle them with vinaigrette or some pesto thinned with a bit of olive oil.