Perfect Slices

The first step of preparing your veggies for the grill is slicing them correctly. When taking this step, keep in mind you can’t use the same technique for each veggie, since they come in different shapes and sizes. Cutting them into smaller pieces is usually a good idea, because they cook faster this way.

Oil Coating

No recipe for grilled vegetables is complete without the appropriate amount of oil, and this ingredient has two important roles. It will stop your veggies from sticking to the grill, skillet, or panini press—depending on where you’re making them—in addition to helping salt, paper, and other seasonings stick firmly together.

Veggie Pairs

Grilling several types of vegetables at the same time can get tricky, since some of them take longer to cook than others. That’s why you should consider grilling soft and hard veggies separately, giving them all the right amount of time to cook properly.

The post These 3 Tricks Will Help You Make the Best Grilled Vegetables appeared first on thedancingcucumber.com.

Make Sure the Veggies are Well-Oiled

The key to making moist, juicy vegetables on the grill is to cover them in olive oil. Olive oil locks in their moisture and prevents them from drying out. Make sure you hold off on salting them until they are finished cooking.

Use a Basket

To prevent smaller vegetables from falling through the grates, cook them in a grilling basket. Cherry tomatoes, Brussels sprouts, squash, and asparagus cook will in them.

Place Your Vegetables Over Direct or Indirect Heat

Based on the size of the vegetable and its density, they will take different amount of times to cook and should be cooked over either direct or indirect heat. If the vegetables take 20 minutes or less to cook, place the grate directly above the flame and if they take more than 20 minutes to cook, keep them away from direct heat. Turn them halfway through cooking.

Marinade After Cooking

Wait to salt and pepper and marinade your vegetables with viniagrette and sauces until after they come off the grill.

The post Tips For Grilling Vegetables appeared first on thedancingcucumber.com.

Perfect Slices

The first step of preparing your veggies for the grill is slicing them correctly. When taking this step, keep in mind you can’t use the same technique for each veggie, since they come in different shapes and sizes. Cutting them into smaller pieces is usually a good idea, because they cook faster this way.

Oil Coating

No recipe for grilled vegetables is complete without the appropriate amount of oil, and this ingredient has two important roles. It will stop your veggies from sticking to the grill, skillet, or panini press—depending on where you’re making them—in addition to helping salt, paper, and other seasonings stick firmly together.

Veggie Pairs

Grilling several types of vegetables at the same time can get tricky, since some of them take longer to cook than others. That’s why you should consider grilling soft and hard veggies separately, giving them all the right amount of time to cook properly.

The post These 3 Tricks Will Help You Make the Best Grilled Vegetables appeared first on thedancingcucumber.com.

Make Sure the Veggies are Well-Oiled

The key to making moist, juicy vegetables on the grill is to cover them in olive oil. Olive oil locks in their moisture and prevents them from drying out. Make sure you hold off on salting them until they are finished cooking.

Use a Basket

To prevent smaller vegetables from falling through the grates, cook them in a grilling basket. Cherry tomatoes, Brussels sprouts, squash, and asparagus cook will in them.

Place Your Vegetables Over Direct or Indirect Heat

Based on the size of the vegetable and its density, they will take different amount of times to cook and should be cooked over either direct or indirect heat. If the vegetables take 20 minutes or less to cook, place the grate directly above the flame and if they take more than 20 minutes to cook, keep them away from direct heat. Turn them halfway through cooking.

Marinade After Cooking

Wait to salt and pepper and marinade your vegetables with viniagrette and sauces until after they come off the grill.

The post Tips For Grilling Vegetables appeared first on thedancingcucumber.com.