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Almost any vegetable will have amazing flavour when grilled on your Fiesta BBQ. Smaller varieties should be placed in a grill basket or on
a grill topper, but larger varieties you can cook directly on the grid. Here are some popular grilling veggies and a few tips on how to barbeque them.
Carrots
Wash thoroughly, and slice on the diagonal. Brush with oil, then barbeque on a grid or in a basket for 15-20 minutes on low-medium.
Corn on the Cob
For the sweetest corn on the cob, strip the silk, but leave the husk intact, and soak in water before cooking. Place the corn directly on the grill and BBQ on low to medium for 15 to 20 minutes.
Eggplant
Sprinkle with salt and let drain on paper towel for 15 minutes before grilling. If you like it thick and meaty, cut lengthwise, then grill
for about 8 minutes per side. If you prefer it crispy, cut in thin slices and grill for about 6 minutes per side.
Mushrooms
Wash fresh mushrooms quickly under running water, then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5-7 minutes.
Whole portabello mushrooms take 10-20 minutes, depending on their size.
Onions
Slice thickly and brush with oil. Cook onions directly on the grid on medium-high heat until they start to turn brown. You can also
roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30-45 minutes on medium.
Peppers
You can cook sliced peppers, but they are very tasty when grilled whole. Barbeque on high until skin is charred black, about
15-20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.
Potatoes
Wrap baking potatoes in foil. Cook on medium for 25-30 minutes or until tender.
Zucchini
Wash and cut in half lengthwise. Brush with olive oil and grill for 6-10 minutes per side on medium.
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