Vegetables often get forgotten when it comes to the barbecue. However vegetables can be enjoyed as part of grilled fare. Not only is this more health conscious, it will round out the meal. Further, the vegetables can even take center stage creating a fulfilling barbecue for vegetarian eaters.

One concern, however, is that vegetable has the tendency to be difficult to cook on the grill. They stick to the grate. They are fragile. And, ultimately can be messy. The key to solving this problem is using aluminum foil. Another common issue is that some vegetables do better on the grill than others. Squashes like zucchini and crooked neck squash do excellently on the grill. Tomatoes, bell peppers, eggplant and onions also cook well on the barbecue. By grilling vegetables in aluminum foil it’s also possible to dice them into smaller pieces that would fall through the grate if not for the foil. These chopped grilled vegetables are delicious in salads, or as the base of a salsa.

In order to grill vegetables gather the following items.

• Fresh vegetables of your choice- rinsed clean and cut to your preferred size.
• Heavy duty aluminum foil
• Extra Virgin Olive Oil (EVOO for short)
• Herb seasoning
• A Hot Grill

Level of Difficulty: Easy

Wash and dry your vegetables first to remove residues. Next chop the vegetables into similarly sized pieces. Cubes of approximately 1 inch by 1 inch cook nicely and also work well when placed onto skewers with meat kabobs. Zucchini cooks well when cut into quartered spears. But, eggplant and yellow squash do best when cut into slices of similar thickness. Onions should be peeled and then cut into similarly thick rings. Bell peppers do well when cut into halves. They can later be stuffed with other goodies.

Place the washed vegetables into a large bowl. Toss the vegetables with extra virgin olive oil and add seasonings. There is an infinite possibility of seasonings to choose from. You can start simply with salt and pepper. However, garlic, ginger, red pepper flakes, cumin, curry and more are all possible. Mix well so that every vegetable is evenly coated in oil and seasoning. A general rule of thumb is to use 2 tablespoons of olive oil per every 8 cups of vegetables.

Using either a gas or charcoal grill, pre-heat the grill to create an indirect heat. For a gas grill, turn on all burners to high, close the lid, and bring the temperature to 300+ degrees Fahrenheit. Once the grill is at this temperature, turn off one of the burners to allow for a space to cook with indirect heat.

If cooking on a charcoal grill, light the briquettes to one side of the grill. Let them burn for about 30 minutes until the coals turn a light gray. Make sure that both the lower and upper vents on the charcoal grill are open. Plenty of oxygen will feed the fire allowing it to burn hotter. Salmon should be cooked on a high but indirect heat.

Meanwhile, cut sheets of heavy-duty aluminum foil into rectangles about 12” by 18”. Fold the sheets in half width wise. Poke holes about 2 inches apart across the top of the aluminum foil pouches.

Place the chopped and seasoned vegetables onto the foil rectangle. Lift the ends of the foil and fold them together to create a pouch. Crimp the short ends as well to be sure that the vegetables do not fall out of the pouch. Further, the pouch should be sealed with the exception of small holes punched in the top so that the vegetables will steam. If you like your vegetables extremely moist, forego punching any holes as this will completely trap the steam keeping them even softer.

Once the aluminum foil pouch is sealed with the vegetables inside, place it away from any direct flame or heat on the grill grate and close the lid of the grill. It will take about 20 to 30 minutes for the vegetables to cook depending on the type of vegetables you are cooking, the amount of them and how cooked you like them. After about 10 minutes, flip the pouch over onto the other side using a set of tongs. Be very careful not to touch the aluminum foil pouch with your bare hands, as it will be extremely hot. Cook the opposite side of the pouch for about the same length of time as the first side.

When the vegetables are cooked, remove the pouch from the grill. Take care in opening it as the steam that is released can also cause burns. Use a spatula or large spoon to plate the vegetables for eating.