Tips from an expert:
Use the flared-square pan with the holes in it made for this purpose.
I marinate whatever cut up veggies we choose in olive oil, fresh
and a fresh herb, usually basil or rosemary. I marinate
them in a bag (or two if you have radically different cooking times
like asparagus and
pattypan squash for instance) then dump into the pan on the grill-
I slice onions and
expect them to fall apart- I sort of stir fry the whole
bunch of veggies. We have them this way once or twice a week.
Any veggies you grill, I've found that it is important to first
"oil" the grill to keep
them from sticking... I take a paper towel or rag and
put just a little oil on it and then wipe the grill were the veggies
There are wire baskets that I use too.
I use the fish shaped one and the square one with hinges, depending
on the veggie.. that way
I won't have to worry about wonderful caramel soft and juicy onions
when turning or picking up. CZ
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