Barbecues aren't just for meat. Grilling vegetables on a barbecue pit is a great way to take advantage of all the summer produce that is available locally. All you need are a few choice vegetables and a little marinade, and you have yourself a light supper that's great for company and cookouts.
Instructions
1. Pick your veggies. There are so many different vegetables that work great on a grill. You can try just about anything: bell peppers, cucumbers, zucchini, eggplant or even ears of corn.
2. Prepare the vegetables. The way you cut your vegetables is important when it comes time to grill them. Begin by cutting them in large thick pieces about half an inch thick, to prevent them from burning or drying out during the cooking process. For things like cucumbers, cut them lengthwise, so that you have several long slices to grill.
3. Put the vegetable slices in a plastic container and cover them with a marinade for at least 20 minutes. You can pour balsamic vinaigrette over the slices, or try another marinade combination if you're feeling adventurous.
4. Fire up the grill. Heat the coals or flame to a medium heat while you're waiting for the marinade to sink in.
5. Cook the vegetables. Place the vegetables over the heat, and cook them until the middle begins to soften and the outer skin starts to blister. Some vegetables take longer to grill than others, so turn them frequently and check them often.
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