|A recent plate of grilled veggies looming in the darkness|
It’s pretty damn difficult to screw up grilled vegetables. That’s the only conclusion I can possibly reach after spending a few evenings mucking around on the grill and still serving up good plates of grilled vegetables. In fact, as we head into winter it’s been getting so dark during the evening that I can barely see the vegetables I’m grilling and they still come out pretty good.
You can buy books on the subject, and they certainly help, but you don’t need to. I consult my well worn copy of Steve Raichlen’s “How to Grill”, on of my earliest grilling inspirations from time to time. And you can get fancy with all sorts of more complicated marinades or rubs and extra ingredients, although it’s not really necessary. Just about whatever you do with grilled vegetables will taste good.