Contributed by Angela Cleveland

School will be starting in a few weeks, then fall will come, and inevitably, winter. But why think about those things when we still have a few months of warm evenings ahead. What better way to enjoy a warm summer evening than a barbeque? The nostalgic smells and tastes of barbequed food give us a chance to pause in the summer bustled to enjoy the finer things of life. But what else can we barbeque other than burgers, steaks, and chicken? Here are some tips for barbequing vegetables.

Vegetables should be cut into pieces of consistent thickness so they will cook quickly and evenly. They should be no more than 3/4 to 1 inch thick. Brush the vegetables with oil to prevent them from sticking and soak them in cold water for 30 minutes before you grill to keep them from drying out. If you like grilling vegetables and but want to try smaller pieces, use a grilling basket or skewers to keep them out of the fire. Remember, if you are using wooden skewers to hold your veggies together, be sure to soak them first so that they don’t incinerate on the barbeque.

Below is a list of specific tips for grilling different vegetables to help you out.

Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Place on grill, turning every minute. Remove when tips begin to turn brown.

Bell Peppers: Cut through the middle top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Chili Peppers: Brush with oil. Grill whole on each side, 2-3 minutes.

Corn on the cob: Gently pull back the husks but don't remove them. Remove the silk and cut off the very end. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes. Turn to avoid burning.

Eggplant: Cut lengthwise or in disks top to bottom. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes.

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill for about 10 minutes or until the skin is brown.

Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes.

Onions: Cut horizontally about 1/2 inch thick. Grill 3-4 minutes.

Tomatoes: Cut in half, top to bottom. Grill cut side down 2-3 minutes.

Potatoes: Wash and dry. Rub with oil (vegetable). Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.

Zucchini and small squash: Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side.

Try these marinades on your barbequed veggies:

Both recipes are adapted from “All Recipes” at www.allrecipes.com, and can be found in the "Dips, Spreads, and Sauces" section of the Urban Harvest Recipe Archive.

**Angelyn's Marinade **Cajun Marinade

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