I bet you already grill vegetables all the time, but do they sometimes get a little burnt or cook unevenly? Problem solved! Today I’m going to show you the best ways to prep different vegetables so they cook perfectly. Some, like potatoes, need to be precooked, while other vegetables, like zucchini, yellow squash, or tomatoes, can go straight on the grill. To amp up the flavor, I’m adding some olive oil, thyme, and paprika, then topping the cooked vegetables with a red-wine vinaigrette mixed with a variety of fresh herbs. Once you get the basic ideas down, the possibilities are endless!
Sarah’s Tip of the Day:
Watch the video to get my tips for cutting even slices, and how to tell when everything’s done. Plus, I’ll tell you the secret to avoiding vegetables that are charred on the outside and raw in the middle.
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