Keep a section of the grill free from any meat products or juices. Do not cross contaminate your veggies with meat.
Use tinfoil packets to cook vegetables that are dry or starchy, like carrots and sweet potatoes.
Moist vegetables, like mushrooms and summer squash, can be cooked directly on the grill.
Because many vegetarian entrees are low in fat, it is important that the grill is well oiled so that the food does not stick.
To make sure your grill is clean, scrape it with a wire brush after it is really hot, then dip a folded paper towel into some vegetable oil and use tongs to rub the grill surface with the oiled paper towel.
Grill corn on the cob in its husk or remove the husk and silk and wrap the corn in tinfoil.
Almost any vegetable is a good choice for grilling, however asparagus, corn on the cob, eggplant, peppers, onions and mushrooms are excellent when grilled. Leafy greens, celery , and cucumbers are not suitable for grilling because of the high amount of water they contain.
Marinate your veggies before grilling to give them a boost of flavor and prevent them from sticking.
Create a kabob or foil packet to cook cherry tomatoes or sliced veggies on the grill..
Because veggies cook so quickly, keep an eye on them to make sure they do not burn.
Grill up a mess of fresh mixed veggies and add them to a sandwich, like pannini, or stuffed into a pita, or serve grilled veggies with pasta and rice. Asparagus is especially delicious on the grill.
Grilled Portobello mushrooms caps are a great vegetarian burger replacement. They have a deliciously meaty texture and flavor. Marinate your mushroom caps for an hour before grilling On the grill, you want to warm them through, without burning them. Once they are warm, move them to a hot area of the grill and sear them for about a minute on each side. Serve them on a bun with your favorite toppings.
Grilling Pizza is another great choice for vegetarians. Cooking pizza on the grill gives it the perfect crispy crust and smoky flavor. Shape the dough into individual crusts using your hands. Each crust should be about ¼ inch thick. Layer prepared crusts between sheets of waxed paper or clean cloth towels. Prepare all of your toppings and have them set up next tot the grill.
The best method for making grilled pizza is to grill, top, grill. Once the grill is hot, place a crust on a well oiled grill rack and cook it until the crust is firm and you can move it easily, about 2-3 minutes. Try to move it with your tongs, if it sticks to the grill, let it cook for another minute. Then take it off of the heat and set it aside. Prepare the remaining crusts in the same manner.
Place toppings on the grilled side of the pizza. Once your pizzas are topped, Put them back on the grill to melt the cheese and heat the toppings through. This could take anywhere from 2-10 minutes. Depending on the heat of your grill, you might need to cook the pizza with the lid on.