a website for people on special diets due to allergies, intolerances
or lifestyle choice.
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Summer, 1999

Summer Barbecuing Veggie-Style
Compiled from research gathered on the Internet.

Love a great barbecue but don't want to eat meat? Opt for a veggie barbecue.  Here you'll get tips on grilling veggies, along with some recipes for you to try.

The secret  to a great veggie barbecue is understanding how to prepare the veggies and the length of time different veggies take to cook. Artichokes, garlic heads and whole eggplants take the longest time to cook. Baby carrots, beets, eggplant slices, fennel, new potatoes and whole bell peppers require a moderate cooking time.  Asparagus, bell pepper slices, corn, mushrooms, onion slices, scallions, and zucchini are the fastest cooking vegetables.

Vegetables are virtually fat-free, and therefore, need to be brushed with oil to prevent them from sticking to the grill. Use a good quality olive oil, along with some seasonings such as fresh thyme, rosemary or oregano, salt and freshly ground black pepper. There are three methods of coating vegetables with oil:

1. The simplest and neatest is to put the vegetables in a bowl, drizzle with oil, season, and toss to coat.

2. You can put the vegetables on a tray and brush them lightly with oil that's already seasoned.

3. For long, thin vegetables, such as asparagus and scallions pour a bit of oil into the palms of your hands and rub each stalk to lightly coat it.

Some barbecue recipes require vegetables to be marinated so they'll take on the flavour of the seasonings.

Skewering vegetables makes it much easier to move them around and turn them on the grill. Also, small vegetables won't fall through the grill bars and into the fire. If you use bamboo skewers, soak them first in water for about 20 minutes to keep the tips from burning.  For round vegetables, like button mushrooms or small onions, try inserting two thin parallel skewers so the vegetables won't spin when you turn them.

Your fire should be medium hot; the coals should be covered with gray ash but still have a red glow. Cook vegetables over direct heat, but don't crowd them or they'll cook unevenly. If the vegetables are done too soon push them off to the side and bunch them together. This slows the cooking but keeps the vegetables moist and warm.

Vegetables are cooked properly when they're soft enough to be pierced easily with a fork or the tip of a knife but still have some "bite" to them.

Prep and Grill Tips for Individual Vegetables


Mediterranean Grilled Vegetables
Easy Barbecued Vegetable Patties
Vegetable Kebabs with Rosemary
Lime Grilled Vegetables

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Copyright © 1999-2012 Robin L. Russell