This post isn't so much a recipe; it's more of a how-to. It's important to pick veggies that can stand up to the heat of a grill and not get destroyed. Peppers, asparagus, carrots, beets, corn, eggplant, green beans, zucchini, onions and potatoes are all good choices. Avoid anything too leafy; lettuce, arugula and spinach are all out.
Soak a grilling plank- any wood type you like, for at least one hour.
Prep your veggies by peeling or cutting them as needed. Toss them in olive oil and a little salt.
Pre-heat your grill or oven to 350F. When the grill is hot, add them and close the lid. If you are grilling on the outdoor grill/BBQ, make sure to keep a spray bottle of water handy to douse flare-ups.
If you're cooking in the oven, make sure to put a pan or cookie sheet under the grill plank to catch any mess-causing drips.
Cook veggies until they are done to your liking and enjoy!
Shop for Cedar Grilling Planks here, great for grilling vegetables!
*If you enjoyed this recipe, please subscribe to our newsletter on the bottom of the page. You will receive an occasional e-mail about Big Sales, Free Giveaways and More!