Bite Of Minnesota: Grilling Tips – Veggie Edition

Even though our temperatures continue to fluctuate, it's grilling season. I know some of you diehard grillers are saying "It's grilling season all year!" and I hear you, you're right! However, those of us who don't have a grill handy year-round have to wait until the snow thaws to pull those grills out and get to it.

Personally, I don't grill often. We live in a condo so technically we're not even supposed to have a charcoal grill but it still makes an appearance every so often. Shh, don't tell anyone. The weather was beautiful on Sunday so we stocked up on the summer essentials: skewers of veggies and shrimp, corn on the cob, and of course, asparagus.

There are a few common mistakes people make when grilling veggies and here are some tips to help you do it right:

1. Oil the grill and/or the vegetables
Once the flames settle down a bit, take a well oiled paper towel and a set of tongs to lightly brush the grill with oil. This will help the veggies not stick to the grate. I also lightly oil the vegetables, usually in a zip top bag with a bunch of garlic as it helps the seasoning stick and the vegetables don't dry out.

2. Don't overcook the vegetables!
Most veggies only need a few minutes per side, especially fresh and tender spears of asparagus. If you have very thick asparagus spears or broccoli steaks, go ahead and steam them for a couple of minutes before grilling.

3. Cook over indirect heat
I love a little char on my veggies but don't need them to go up in flames. Cooking over indirect yet moderate heat helps monitor the cooking process a little more closely and allows for more even cooking.

4. Clean your grill
No one likes old stuck on food, right? Make sure to clean your grill before and after using by scrubbing the grate with a metal brush or a ball of aluminum foil to remove bits of food.

So, what are you grilling this weekend?