Mom always told you to eat your vegetables, but if your summer menu involves the grill- you might be leaving out this important food group.The great news is that vegetables and the grill are a match made in heaven when it comes to easy, nutritious food for your family.

 Skewers are a great tool for cooking vegetables on the grill.  Our new favorites are the Skew-It flexible skewers.  They make preparing and flavoring veggie kabobs a snap.  Just thread the vegetables onto the skewer, place in a container or plastic bag (this is easy because they are flexible) and add your favorite marinade.  A great combination includes zucchini, red bell peppers, mushrooms and onions marinated in Newman’s Own olive oil and vinegar dressing- but the possibilities are endless.

Note:  Vegetables do not need to marinate for long to absorb lots of great flavor.  Just 15 minutes is enough to add taste without making them soggy.  For a healthier alternative, brush the marinade onto the vegetables as they cook instead of letting them sit in the marinade or toss the vegetables in the marinade after cooking.

Another way to cook smaller bites of vegetables on the grill is by using a grill basket.  The Weber® Stainless Steel Vegetable Basket was top-rated by Cook’s Illustrated this year and is a great way to keep things from falling through the grill grates. 

Vegetables from Asparagus to Zucchini are great on the grill with just a light brush of olive oil and some salt and pepper:

Asparagus- Trim ends, brush with olive oil and season.  Place perpendicular to your grill grates and cook at 350-400 degrees for about five minutes, turning once.  (A vegetable basket is also helpful here.)

Bell Peppers- Cut into quarters, brush with olive oil and place directly on the grill grates- skin side down..  Cook at 350-400 degrees for about seven minutes.  Not turning these should result in a pleasant crunch on the opposite side.  Red peppers are especially good grilled and make a colorful side dish to steak or chicken.

Romaine Lettuce- Yes, romaine lettuce.  Buy the whole heart of romaine and leaving the bottom on, slice into quarters.  Brush with olive oil and season.  Place on the grill and leave until it begins to char and leaves just begin to wilt.  Add a little Caesar dressing for a tasty take on the famous salad.

Zucchini- Consider cutting in half lengthwise for a larger piece to put on the grill.  Brush with olive oil and season.  Place on your grill and cook at 350-400 degrees for about seven minutes, turning once.

As you can see, it is easy to have your steak and veggies too!