10 Great Vegetables for Grilling

In Texas, there are four basic food groups: beef, sausage, beans and tortillas. But while these items are great for a Texas-sized BBQ, they don’t make for a balanced diet.

Whenever I’m barbecuing, I like to throw a few of my favorite vegetables on the grill. These vegetables are not only tasty but also robust enough to handle the intense heat.

1. Green beans – Green Beans work well on the grill because you can cook them directly on the grill or in a grill basket. Either way, you’ll have a great side dish that is tender on the inside and crispy on the outside. They also taste great wrapped in bacon.
2. Corn on the cob – I always purchase fresh corn from the farmer’s market because the freshly picked ears are sweeter and more flavorful. Wrap these in foil with a little butter and place them directly on the grill. The heat and steam that builds up inside the foil will cook them through to perfection.
3. Mushrooms - I like to use Portobello mushrooms because of their deep, meat-like flavor and substantial texture. Oil and salt and pepper are all you need to grill these tasty mushrooms to perfection.
4. Potatoes – Instead of making a potato salad for your BBQ, try grilled potatoes. You can boil these slightly to ensure that they cook through and then put them on the grill to finish them off. With just a pinch of salt, they’re a perfect side dish.
5. Peppers – I like to eat all types of peppers (a nod to my Texan heritage), but my favorite grillers are red and green bell peppers and jalapeno peppers. To grill, slice the peppers, clean out the insides, and place them on skewers directly on the grill.
6. Eggplant - Eggplant is a robust vegetable that is perfect for grilling. I like to marinate mine in a jerk seasoning mixture to enhance the flavor.
7. Onions - I usually grill sweet onions, and I’m partial to Vidalia onions. If these aren’t available in your area, a similar variety of sweet onions will do. I core the onion, wrap it in foil and add honey and butter to the center before placing it on the grill.
8. Asparagus – I select the thicker spears for grilling. Although they can be bitter, the thicker ones work better on the grill. I coat the asparagus with olive oil and soy sauce, bind the ends with cooking twine and place them directly on the grill.
9. Zucchini – Zucchini is another vegetable I marinate before grilling. The marinade is a simple mixture of red wine vinegar, olive oil, and basil.
10. Tomatoes – Although tomatoes are technically fruit, I’ve included them in this list because they grill nicely. Cut the tomatoes in half and coat them with olive oil, salt, pepper and basil.

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