Grilling vegetables is as delicious and easy as roasting vegetables in the oven. We all love the ease and flavor of roasting vegetables in the winter, but I don't think I am alone in saying that heating the oven to 450 degrees in the middle of a 95 degree evening isn't anybody's idea of a fun time. What a perfect reason to fire up the grill - and veggies were just made for grilling.
Vegetables like asparagus, green beans, tomatoes, onions, corn and peppers really lend themselves well to grilling.
At our house, we go crazy for green onions - as you can tell by my posts. I love putting them into recipes for their mild onion flavor and the brightness that they lend.
To grill them, you'll want to scrub them up pretty good and cut off the roots. I also cut off the very tips of the green stalks just for uniformity, but you don't have to.
After they have been washed and given a pat dry - I put them in a plastic bag with a little bit of olive oil and some seasoning salt. - You could add any herbs or other spices that you preferred. Lemon / Pepper, Cumin, or garlic.
Then you just toss them on the grill. We just let them sit for a bit until they start to wilt and them pull them off and eat them straight.
If you want them a bit more done or your grates might be farther apart than ours - you might want to use a veggie grilling basket - or you can make a "basket" by taking a piece of heavy duty aluminum foil and bending the edges up.
