Learn some basic grilling vegetable tips and you’ll be serving delectable treats during your next outdoor dinner party. Grilling vegetables is not hard, but it does take a watchful eye.

Use only the finest vegetables and make sure the vegetables are properly cleaned and mildly seasoned. Too much seasoning will overburden the delicious taste of the vegetables. Adding different vegetables to the same marinade and/or subjecting them to the same spices can create vegetables that taste the same. Instead, mix and match spices and flavors.

Grilling Veggies
While all vegetables can be grilled, some tend to grill better than others. Corn on the cob is already sheathed in a protective coating. Soak the cobs in sugar water for about a half hour and then grill for a few minutes. You can either leave the husk on the corn or remove the husk and silk and roast the corn directly on the grill.

Carrots can be grilled in a similar manner. Peel the carrots and dip them into an oil and spice mixture. Make sure they’re evenly coated. Place them on the grill whole and cook over medium-high heat for about 15 minutes, turning often. For carrots with a hint of garlic, mix three tablespoons of oil with two tablespoons of parsley and one tablespoon of minced garlic. For buttery carrots, baste with vegetable oil, grill and then drizzle melted butter over them. While the carrots are still hot, sprinkle crushed rosemary and thyme on the melted butter.

Another great way to grill vegetables is in a foil packet. Clean and prepare potatoes, carrots and onions by cutting them into bite-size pieces. Place the vegetables onto a large piece of foil. Cut one whole Polish sausage link into two-inch pieces and add it to the mix. The sausage will provide oil and flavor. Pull the foil up and pinch the edges together to form a packet that can then be tossed onto the grill. Heat it for about ten minutes per side. Serve with a pat of butter and a sprinkling of sea salt and ground pepper.

When grilling eggplant or tomato slices, make sure the slices are at least ½ inch thick. Patting the vegetable into cornmeal before grilling is another method that works well. While the vegetable slices are still on the grill, season with spices. Flip the vegetables when they begin to show grill marks. Roast about two to three minutes on each side.

Another good way to grill vegetables is to use skewers and make kabobs. Because meat and veggies cook at different temperatures, it’s best to make separate kabobs. Vegetables can be basted with vegetable oil that has been infused with onion, garlic and a variety of spices. The oil will keep the veggies from sticking, but not from burning, so make sure you are attentive. Once the vegetables have been grilled, place them on the serving plate and pour a savory sauce over the top or serve the sauce in a ramekin on the side. Either way, the vegetables will have a nice robust flavor.

Dangers of Charring Foods
It’s important that foods be removed from the grill long before they begin to blacken. In addition to charring, the smoke created by the grease that drips onto the hot coals also contains carcinogens. Your best bet in preventing exposure to cancer-causing carcinogens is to use a drip plate between the coals and the food that is being grilled. Another method that helps prevent flare-ups, which cause charring, is to keep the grill cover closed while grilling.