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Grilled vegetables: Salads and main dishes By Christine Picheca
Recipes by The Canadian Living Test Kitchen

Grill the garden’s bounty of vegetables all summer long with these easy grilling pointers. Serve these grilled vegetable recipes for mains courses and summer salads.

Need a tasty side dish? Check out our collection of grilled potatoes, corn-on-the-cob and veggie sides.

The summer brings an abundance of vegetables and a penchant for grilling! Just about any vegetable can be thrown on the grill. Here are a few tips for perfect vegetable grilling:

Use medium heat
You don't want to burn the outside edges before the centre is cooked. Remember potatoes take longer to cook, so use indirect heat or wrap them in foil to not burn the outsides.

Turn often
Unlike meat, vegetables like to be turned on the grill. Turning promotes even grilling and lets water evaporate so veggies get those nice, crispy edges and no burnt spots.

Use large pieces
If you leave vegetable in large pieces it will prevent them from sliding through the bars of your grill. After you've grilled your vegetables, cut them into desired serving sizes.

Dress your veggies
A little olive oil, salt and pepper is all you need to give just about any vegetable a whirl on your grill. The oil adds flavour and keeps vegetables from sticking. You really don't need anything else to add to your vegetables, but if you want to get fancy here are a collection of vegetable recipes by The Canadian Living Test Kitchen for the grill.

All about grilling: Get more grilling recipes, tips and advice in The Canadian Living Guide to Summer Grilling!