Grilled Vegetables!?!?

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You can use indoor or outdoor grills. I use a little extra virgin olive oil and yes use seasonings too. You could brush them with butter instead.

Squash, potatoes, carrots, just about any "firm" vegetable is great grilled.

I eat them as a side dish to a meat. I like them without a dip.

use oil. marinate them with a little vinagrette-one would be like... some olive oil, dijon mustard, and some salt and pepeer. mmmmmm seasoning and oil are completly diffrent?? seasoning u just put it on and oil too. i like to putin salad. yummy!@@ any veggie is good on the grill or oven you can season it with whatever you like and eat it plain or with something either is good and its healthy

baby potatoes, corn or bell peppers are all good grilled. Use a little olive oil and some seasonings and wrap in double thickness of foil.

I like to grill zucchini. It's very easy. Peel the green skin, cut into 1/2 inch slices (length or width, doesn't matter) brush with olive oil (or if you have it flavoured olive oil) and place on grill. Cook for about 5-7 minutes. Don't overcook. It will go mushy on the BBQ.
Enjoy.

you can grill them in or out. spray them with spam, season with salt, pepper, garlic, etc. toss them a little. it should take about 3 to 5 minutes. (Any veggies would do,BUT LEAVE TOMATOES FOR THE LAS MINUTE) My mother just told me about one of our neighbors and how he grilled squach on the grill, using olive oil, and butter salt and pepper and powder garlic.

Grilled Vegetables with Balsamic Vinaigrette
From: Favorite Brand Name Best-Loved Receipes of All Time
Makes 6 servings

Ingredients
1 medium eggplant (about 1-1/4 pounds)
2 medium zucchini
2 to 3 medium yellow squash
2 medium red bell peppers
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 to 3 tablespoons finely chopped mixed fresh herbs

Medthods:
1. Trim, then slice eggplant, zucchini, and yellow squash lengthwise into 1/4- to 1/2-inch-thick slices. Core, seed, and cut red peppers into 1-inch-wide strips. Place vegetables in deep serving platter or wide shallow casserole.

2. Combine oil, vinegar, salt, pepper, garlic, and herbs in small bowl. Pour vinaigrette over vegetables, turn to coat. Let stand 30 minutes or longer. Lift vegetables from vinaigrette, leaving vinaigrette that doesn't cling to vegetables in dish.

3. Oil hot grid to help prevent sticking. Grill vegetables, on coved grill, over medium KINGSFORD? briquets, 8 to 16 minutes or until fork-tender, turning once or twice. (Time will depend on the vegetable; eggplant takes the longest.) As vegetables are done, return them to platter, then turn to coat with vinaigrette. (Or, cut eggplant, zucchini, and yellow squash into cubes, then toss with red peppers and vinaigrette.) Serve warm or at room temperature.
Source(s):
Favorite Brand Name Best-Loved Receipes of All Time

There are as many ways to grill vegetables as there are people to try them! They can be grilled on an actual grill, in a skillet, on an electric grill plate. Grilled/Roasted ears of "in-the-husk" sweetcorn are a very tasty treat best prepared on either a grill or a campfire. Summer vegetables like zucchini and summer squash are excellent sliced into pieces and sauteed with a small amount of olive oil in a skillet. Roasted (fire-grilled) red (sweet) bell peppers are excellent on salads and in a variety of main dishes. I enjoy sautee'ing red bell peppers and chicken together, with a touch of oil, for an easy to fix main dish. I havent found that they work real well for eating with a dip because - since they lack breading - they are usually somewhat limp and not very good fingerfoods. There are more grilled recipes than I could ever do justice sharing, but I'm going to include a link to my quick search of google for grilled recipies that turned up a lot of great ideas. Enjoy!
Source(s):
http://www.google.com/search?hl=en&lr=&q=grilled+recipes&btnG=Search red bell pepper, green bell pepper, sliced squash, and sliced red onion. take a long piece of heavy duty foil and make like a bowl. spray heavy duty aluminum foil with butter . add vegetables then season with cavendar's greek seasonin then lightly spray butter. enclose but not to tight. place on opposite end of grill from the fire. cook for 20 minutes or until the vegetables are tender but not mushy. you can add mushrooms if you like. grill corn and potato's are good as well.
go to allrecipes.com!

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