Seasoned the way you like, veggies bring flavour and colour to your summer dishes.
Portobello mushrooms
Heat BBQ to medium-high and brush whole or sliced mushrooms with olive oil. Grill mushrooms about 3 to 5 minutes per side or until sear marked and slightly golden, but still juicy.
These mushrooms enhance sandwiches and salads with a delicate woodsy flavour and are a great alternative to a meat patty.
Bell peppers
Heat BBQ to high and grill wide strips of bell pepper with lid down for about 8 to 10 minutes, turning half-way through cooking, just until skin starts to bubble. Peel if desired.
Regardless of their colour, bell peppers should be firm, vibrant, glossy and heavy for their size.
Corn on the Cob
Three ways to barbecue:
In the husk: Soak cobs with husk on in water for one hour before grilling on medium for 15 to 20 minutes. Protected by their moistened husks, kernels will steam cook.
Wrapped in foil: Remove husks and wrap buttered cobs tightly in aluminum foil. Place on preheated grill and cook on medium for 20 to 30 minutes.
Right on the grill: Remove husks and place directly on preheated grill, whole or in chunks. Grill on high for about 10 minutes turning frequently, until lightly seared on all sides. Kernels become crisp as they caramelize.
Asparagus
Season asparagus and grill on medium-high for 3 to 5 minutes, turning regularly until tender.
Grill wrapped in deli meat for a crisp mouth-watering starter.
Zucchini
Cut zucchini lengthwise into four or five slices and grill on medium-high for 4 minutes per side, or until slightly blackened.
Zucchini are delicious sprinkled with finely grated Parmesan and fresh chives.
Eggplant
Cut eggplant into 1-cm (½-in.) thick slices either lengthwise or widthwise, brush with olive oil and sprinkle with some salt. Grill on low for about 5 minutes per side, until tender and juicy.
Choose heavy eggplants that are firm, glossy, smooth and unbruised.
Onions
Three ways to barbecue onions:
Wrapped in foil: Cut onion into thick slices or in quarters, season generously with butter or oil, and wrap tightly in a double-layer of aluminum foil. Grill about 20 minutes until onions are nicely caramelized.
On a skewer: Cut onions in 1-cm (½-in.) slices and thread onto skewers. Season and brush with oil, then grill on medium for about 10 minutes, or until tender.
Whole: Place whole, unpeeled onions on grill and barbecue on medium for 20 to 30 minutes, turning half-way through cooking. Onions are cooked when a knife can be inserted easily.
Serve warm with a knob of butter and cracked salt.
New potatoes
Three ways to barbecue new potatoes:
On the grill: Cut potatoes into 3-mm thick slices and brush with olive oil. Preheat BBQ to low and place slices directly on grill, cooking about 8 minutes per side.
On a skewer: Cut potatoes in half, add some oil, and thread onto skewers. Preheat BBQ to medium-high and grill indirectly with lid closed for about 2 minutes, turning occasionally.
Wrapped in foil: Brush new potatoes with butter and herbs, wrap in aluminum foil, and grill for about 20 minutes.
For quicker cooking, boil potatoes for a few minutes before throwing them on the grill.
