Grilled vegetables are a delightful treat, especially in the summer time. Grilling brings out the natural sugars in vegetables, making them taste sweet and mellow.

When you're making grilled vegetables, recipes don't matter much, as long as you follow a few simple guidelines:

1. Cut the vegetables into the same size and shape, so they'll cook relatively evenly.
2. Coat the vegetables with olive oil or canola oil before grilling. This not only keeps the vegetables from sticking to the grill, the fat from the oil enhances the flavor of the vegetables. And yet, you don't need a lot of fat to give grilled vegetables a lot of flavor.
3. Grilled vegetable recipes can call for all kinds of spices and herbs, but kosher salt and pepper are really the only seasonings you need to add before grilling the vegetables. If you want the flavor of fresh herbs, toss the herbs with the vegetables after they come off the grill. Otherwise, the herbs can burn.
4. If you're grilling for kids who don't like vegetables, try sprinkling a little sugar on the vegetables halfway through grilling. The vegetables will get very brown, almost burned, but the flavor will be extraordinary.
5. If you're making grilled vegetable kabobs, choose vegetables that work well together, such as zucchini, eggplant, bell peppers and onions. Carrots or potatoes would not work well with this group of vegetables, because they take much longer to cook.
6. There's no need to use kabobs or baskets to grill vegetables, as long as you cut the pieces big enough, so they won't drop through the grates. You can always chop the vegetables into smaller pieces after they come off the grill

Also, remember, you don't have to have a grill in order to grill vegetables. A cast iron grill pan on your stove top works just as well.

• Gambaros Seafood

• Southwest Research Institute Swri

• Engine Merchant Reverse Search Tool

• Imeage Search Engines

• Season 1 Boxed Set