Many people think the grill is only for meat, but grilling can give new life to vegetables, too. Grilled veggies can be prepared one of two ways: in foil packets or directly on the grill.
Small or irregularly shaped veggies should be wrapped in foil. Cube or slice vegetables and place on heavy-duty foil. Fold up the edges about a half an inch, and add a tablespoon of water, a pat of butter or margarine, and salt and pepper to taste. Close securely with a double fold on the top and ends, leaving a little space for steam expansion. After cooking, open carefully to avoid steam burns.
Large vegetables can be grilled directly on the cooking grate. Brush with oil and season with salt and pepper before placing them on the grill. Halve large tomatoes horizontally; slice zucchini, squash, and eggplant lengthwise. Turn halfway through grilling.
Corn on the cob is especially delicious on the grill. First peel back the husk, without removing it from the cob. Then remove the thin silk that runs along the inside of the husk, taking care to eliminate any stubborn strands with a vegetable brush or damp paper towel. Replace the husk and secure with kitchen twine. Soak the corn in water for one to three hours before placing on the grill. Cook 20 to 30 minutes, or until the corn begins to steam, turning frequently. When done, the husks will be charred, but the corn will be sweet and tender, with a nice roasted flavor.