Vegetables belong on the grill, says Bon Appetit magazine, but some vegetables do better than others.
Bon Appetit's top picks for grilling: bell peppers, corn, Japanese eggplant, eggplant, mushrooms, green onions, red onions, potatoes, potato skins and zucchini."There are, of course, many other vegetables that can be grilled, such as radicchio, squash and even tomatoes," says William Garry, the magazine's editor in chief. "In our opinion, however, these alternatives are less practical, either in terms of availability or cooking adaptability."
Bon Appetit suggests brushing the vegetables lightly with olive oil or other vegetable oils, mustard or vinegar. These condiments are more healthful than traditional butter and are better suited to the high cooking temperatures of the grill.