Grilling isn't just for meat. Grilling also makes veggies mouthwateringly delicious! Grab zucchini, tomatoes, eggplant, corn on the cob, peppers, onions, mushrooms and even leafy greens at a Harvest Home Farmers™ Market. Drop them on a grill for extra taste and you'll avoid preparing side dishes to go with that BBQ-ed meat. An easy and flavorful way to cut down your labor.

Grilling Tricks for Tastiness and Health
Marinating before you grill. Marinating adds that smoked grilled taste, brings out the flavor of the veggies' and holds in the nutrition. Store bought marinade should contain either olive or high boiling point oils like grape seed or sunflower oil. These oils cling to veggies while they grill, preventing smoking or flaming which are not healthy. Make your own marinade (See recipes below.) Mix veggies and marinade together. Refrigerate for ½ hour to an hour, but no more than 8 hours (or they get mushy).

Just the right size: Cut large veggies like eggplant or zucchini lengthwise or in rounds for more grilling surface area. Use skewers for small veggies like cherry tomatoes, tomatillos or peppers Loosely wrap small veggies or pieces of cut-up veggies in aluminum foil. For more tips, go to http://www.eatingwell.com/article/109517/5-tips-for-how-to-cook-grilled-vegetables-perfectly/

Where to put a veggie on the grill: "If it cooks for 20 minutes or less, put it on the grate directly over the flames. If you need to cook it for 20 minutes or more, keep the veggies away from direct heat." (E. Karmel: Taming the Flame)

Our Favorite: Corn on the cob, cooked in the husk! Remove the silk from the top of the ear. Soak in a bowl of water with 1 tablespoon of salt for 10 minutes. Put on a medium hot grill, close lid and grill for 15 to 20 minutes, turning every 5 minutes. Sit back and enjoy. Maybe all you will have to do is give out napkins!

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