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5 Tips for Cooking Vegetables On the Grill

Top Grilling Tips:


1. Oil your food to prevent it from sticking. Prior to placing the food on the grill, coat it lightly with oil. This will ensure that your food will not stick to the grill and it will help to create restaurant quality grill marks.


2. Size matters! Smaller pieces will cook quicker than thicker ones. Cutting larger-sized food items into smaller sizes will aid in the cooking process. Also, placing smaller cut pieces onto a wooden skewer will help the food to cook more evenly and at a faster pace, just be sure to soak the skewers in water for 10 minutes prior to placing directly on the grill, otherwise the wood will burn.


3. Too-hot of heat concerns? If you’re worried that your food will burn if not attended to every second of the grilling process, then try creating a foil packet. Spray the inside of a sheet of foil with cooking spray. Place your food items in the center of the foil, in a single layer. Fold the foil at the sides to join together and pinch the edges at the top to enclose the foil packet. Place it directly on the grill, close the lid, and cook!


4. Be sure not to cross contaminate raw food with non-raw food. Have certain areas of the grill designated for raw meat products and other areas designated for cooked meat products and non-raw food items (such as vegetables). This step is important to ensure that your food comes out pretty and ready-to-eat. Nothing spoils eating more than food that makes you sick!


5. Don’t forget to season! Prior to grilling is the best time to add on your seasoning. Salt and pepper are seasoning staples, but also remember that lemon and fresh herbs go a long way to help boost your food’s flavor.


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