Grilled Vegetables

Sometimes the easiest dinners are the most delicious. So this posting is not so much a recipe as a technique. Grilling vegetables brings out their sweetness and their earthiness all at the same time. With a simple marinade and a "bed" of something, it's a delicious and healthy meal. And, since the grill is already going, fell free to throw a pork chop or chicken breast on there if you're in the mood for some protein.

Here's how you do it.

Prep your favorite vegetables in thick slices that you can put on a skewer. (I think that is the easiest way to grill...so much easier to turn them and keep them from slipping through the grate.) Things like: bell pepper (I'm partial to red.), zucchini or yellow squash, mushrooms, leeks, onions (Spring onions are particularly delicious.), eggplant, asparagus, or tomatoes. You can also briefly parboil chunks of potatoes or sweet potatoes to start the cooking process before you grill them. If you're feeling adventurous, how about jalapenos or whole cloves or garlic?

Throw all these veggies into a large bowl and season them up. I use olive oil, balsamic vinegar, garlic pepper and a pinch of kosher salt. But make it your own. Worcestershire. Rice wine vinegar. Louisiana hot sauce. Fresh herbs. Whatever you and your family are into...

Thread the veggies onto metal skewers. (Think about cooking time...more delicate veggies like tomatoes and eggplant might go on a different skewer than hunks of squash so you can pull them off as they are finished.) Place on a pre-heated grill and cook until done to your liking.

Like I posted earlier, I love these on a bed of starch. Seasoned white rice with a bit of butter is my favorite, but a more healthier choice is wild rice or couscous.

Try it and see what you think. Post any suggestions or tricks you have in the comments below.