Grilled Vegetables

Select vegetables of choice:

Zuchini, Eggplant, Onions, Mushrooms, Carrots, Potatoes, Asparagus, Endive, Tomatoes, Corn-on-the-Cob, there many great combinations to work with.

Slice the Zuchini, Eggplant, Onions, potatoes in ¼’ to ½’ slices
Baby Carrots do not slice
Asparagus do not slice
Tomatoes, Endive, and Potatoes can be sliced in wedges
Leave the corn on the husk and soak it in water for 15 minutes


Salt, Pepper and Granulated Garlic are always a good base
I like to use Italian dressing on vegetables usually and making it with the Good Season’s dry Italian mix is always a winner.
Marinate for ½ hour
The Endive is great with just the S,P&GG with a drizzle of Extra Virgin Olive Oil (EVOO).
For the corn on the cob, consider peeling back the husk and buttering the corn. Then rewrap the corn and place it on the grill.

Grilling: Rancher Charcoal All-Natural Hardwood Charcoal and Smoking products

Arrange on the hot grill. Potatoes take longer than other veggies. After a few minutes rotate the veggies on the grill for optimum “grill marks” and to prevent burning. If there is room, after flipping and rotating vegetables, move the vegetables to indirect heat and allow to continue to cook to desired doneness.

Serve hot or at room temperature. Add a squeeze of lemon or a garnish of some fresh herbs to really give it that straight from the garden appeal.