Grilling vegetables during the warmer months can be as quick and easy as grilling meat. If your grill is big enough, you can grill both simultaneously. You can have a light, yet balanced, summer meal in thirty minutes or less. This is perfect during the week. Very few individuals want to spend much time cooking during the warmer months of the year. This is perfect for busy weekends during the warmer months as well.
- Fresh or frozen vegetables
- Butter or Olive oil – one tablespoon per serving
- Seasoning of your choice
- Aluminum foil
- Tear off a piece of aluminum foil large enough to create a pouch that will hold the vegetables. If using butter that is not room temperature, spray the foil with cooking spray to prevent the vegetables from sticking to the foil and burning.
- Cube fresh vegetables and lay on foil. Measure out the amount of frozen vegetables you wish to cook. Potatoes cook faster and more evenly when cubed. Diced onion and green pepper adds some extra flavor as well. Add butter or olive oil. Season vegetable at desired level.
- Wrap the foil together to create a “packet” that contains the vegetables and allows you to flip the packet.
- Corn on the cob can be grilled in the husk or husked first and wrapped in foil. If it’s grilled in the husk, plan to have oven mits or pot holders on hand to aid in husking.
- On a cold grill, place the packet on the top shelf. Cook on high for five minutes. This is the same time the grill is “preheating” for the meat. (See the separate article on grilling meat.)
- Turn the gas down to low. Flip the packet and cook for five minutes on each side. Cook the meat simultaneously with the vegetables. Cook for a total of twenty minutes, flipping the vegetable packet in five minute intervals (timed with the flipping of the meat). When finished the vegetables will be hot, but crunchy. Cook longer if the preference is for softer vegetables.
- If the grill doesn’t have the warming shelf, you can cook the packet for less time. Try it at 5 minutes per side and increase the time if needed.
When your vegetables are done, add additional seasons or garnishments as desired. Butter, sour cream, onions, or bacon bits can add pizazz to otherwise boring veggies.
It doesn’t take fancy, expensive grilling baskets or skewers to have grilled vegetables during warmer months. Some aluminum foil and a timer works perfectly.