Grilled, firm, colorful, flavor-filled vegetables taste better than boiled, soggy veggies.

It's easy to grill your vegetables. Just remember to oil your veggies before placing them under the grill on the bar-b-que.

You can use non-stick spray, rub butter or olive oil or use your favorite spread - what you choose to oil your vegetables with is not important, it's just very important that you don't put dry vegetables directly on heat, because you'll burn your food every time.

So here's a re-cap of the steps:

* Choose your favorite vegetables and slice them into bite sized chunks - (onions, peppers, zucchini, cabbage, broccoli, corn on the cob...)

* Apply a light coating of oil then sprinkle with seasonings (salt, pepper, dried herbs...)

* Put on a pre-heated grill (in the oven, on the bar-b-que, even in a lightly greased pan)

* Stay close by because it only takes a few minutes and you need to move the vegetables around to avoid burning and to cook on all sides

When your vegetables look cooked enough, serve and eat immediately.

I personally prefer to pan fry frozen vegetables in butter and herbs. I buy frozen vegetables because they can be kept on-hand for weeks at a time and I can create the grilled veggie effect on a daily basis without much effort. But if we're having guests over or for special occasions - and if I feel like making an effort, then I'll go for the fresh grilled vegetables.

Learn more about this author, R Marie Taylor.
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