Scott and I grilled vegetables outside last night, because we had some unseasonably warm weather this past weekend. I know most people use gas-powered grills these days, but I just don't think the results or the experience are the same as grilling over a wood fire. You can grill most any vegetable (or fruit for that matter...think pineapple!), but some require advanced preparation or extra-long cooking (potatoes, winter squash). We usually do corn-on-the-cob, bell peppers, thick onion slices, tomato halves, asparagus, and thick baguette slices, and last night was no exception. Thick, lengthwise slices or "steaks" of zucchini and/or yellow squash are also good in a summer grilling assortment. I know it's abominable that we were grilling summer vegetables like tomatoes and peppers last night, as they are totally out of season, but what can I say? The warm weather put me in the mood. At least the corn was frozen from a previous gardening season. I also like to have half a baked potato and some vegetarian baked beans with our grilled vegetables.
Here's a marinade or basting sauce you can use when you grill out vegetables. It's what we use, too.:
extra-virgin olive oil
freshly ground pepper
2 or 3 sprigs of fresh rosemary
crushed red pepper
You can use whatever proportions or amounts suit your fancy and, of course, modify the ingredient list to your own tastes. The earlier in advance you make your basting sauce, the more infused the oil will be with the seasoning.
Consider grilling extra vegetables when you are already going to the trouble of grilling outside. The smoke-infused flavor of grilled onions and peppers really add an extra dimension of flavor to vegetarian sandwiches, veggie pizza, burritos, and pasta dishes. I especially like to have a lot of extra grilled onions, because they go with everything!