In the know.

It’s summertime which means it’s time to fire up the grill to reap the many health benefits associated with grilled vegetables. Simply put, vegetables retain more of their nutrients when they’re grilled, especially low water content veggies like peppers, zucchini, eggplant, onions, corn, and asparagus. All of the aforementioned veggies are perfect for the grill as they get tender before the outside becomes burnt. Other harder varieties like potatoes or pumpkins take longer making it common to burn to outside before the inside is fully tender. In these cases, it is recommended to pre-cook them until they are at the half-way point before placing on the grill, allowing the perfect timing for the inside and outside to be perfectly grilled simultaneously.

One common mistake made the detracts from the nutritious value of your grilled veggies is coating them in sugary sauces. Also, these store bought sugar based sauces increase the chances your dish will over caramelize and burn. Instead, stick to oil or vinegar-based marinades that will infuse delicious flavor.  

A common experience when grilling the veggies sticking to the grill. While it is common  to toss the vegetables in oil, this technique can cause flareups when placed on the grill. Instead, grip a bunch of paper towels with tongs and dip in a few tablespoons of canola oil, then coat the grill grates while hot.  

With these top tips for grilling vegetables, you may find yourself cooking on the patio even more frequently this season. Enjoy!  

DID YOU KNOW?
Charcoal briquettes were invented in 1897 by Ellsworth B. A. Zwoyer, but it was automobile manufacturer, Henry Ford who first commercialized them.

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