Grilling Vegetables - You Oughta Try It!!

Over the last two months, Dave and I started grilling vegetables on a grill pan. We started with asparagus grilled along side hamburgers and the stalks turned out fantastic. We think some of that burger smoke might have helped flavor them, but who knows.

Since then we have grilled fingerling potatoes, red onion, broccoli, cauliflower, carrots, bell peppers, and sweet peppers. We want to try zucchini and summer squash next. I highly recommend it.

Here is our favorite blend so far:

5 - 10 stalks asparagus, cut in half with ends broken off
1/2 to 1 red onion, cut into 1" squares at least
5-10 fingerling potatoes, cut into similar size pieces as onion
Red bell or sweet peppers (optional)
Olive oil
Kosher salt and pepper

Prep vegetables and then put into large bowl. Pour enough olive oil to coat vegetables before grill. Sprinkle with salt and pepper to taste. Grill for 12-24 minutes depending on grill heat. You want the vegetables to carmalize (get the brown coating on them) for maximum taste.

Second runner up:

Cauliflower
Carrots
Olive oil
Kosher salt and Black pepper

Follow same steps as above, but cauliflower and carrots probably take 20-35 minutes to cook if cut in decent size chunks.