It's BBQ Time! Grilled Sides

Corn on the cob, uncooked should really only be in your fridge for about 24 hours, but you can push it to 2-3 days and you should still be find.

Once the corn is cooked you really need to eat it within a day.
Do you know the secret to the best grilled corn on the cob? No? Well that's because there's not just one but a few secrets!

SECRET #1 SALT FOR CORN ON THE COB

Alright, enough of the little stuff, let's get to the real secrets. We will save the best for last, so let's start out with the finishing touch. Don't just slather butter and salt on the finished corn. The first secret to the best grilled corn on the cob is salt with a touch of sugar. You will not even notice the sugar and it definitely doesn't sweeten things up, but it does help balance things out and make the corn even more flavorful. We do a 3/1 ratio. 

PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes

INGREDIENTS
6 ears of yellow (or white) sweet corn
2 tablespoons of kosher salt
FOR THE SALT
3 tablespoons fine ground sea salt
3 Teaspoons Sugar
INSTRUCTIONS
Pull the husks back on the corn and remove all of the silk, then pull the husks back up. Fill a sink full of cool water and add the kosher salt. Place the corn in the sink for 10-20 minutes. Meanwhile heat the grill to medium heat. Shake any excess water off of the corn and place on the grill. Cook for 15-20 minutes, rotating every five minutes or until the corn in vibrant in color and the kernels are tender. Mix the salt and sugar, slather the corn in butter and sprinkle with the salt mixture. Dig. In.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 21 TOTAL FAT: 0g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 0mg SODIUM: 5287mg CARBOHYDRATES: 5g FIBER: 0g SUGAR: 3g PROTEIN: 0g

HOW TO COOK GRILLED VEGGIES
Learning how to cook grilled veggies is one of the first things you should make when you get your first grill.

Fat is essential to most vegetables on the grill so start out by slicing, or chopping if you're using skewers or a basket on the grill. Next, add whatever oil you prefer, we stick with olive oil most often, as well as seasoning. Grilling is great for keeping things light, and healthy but you still want flavorful so don't forget the salt and pepper.

Place the veggies directly on the grill or in a basket. This is where things get tricky. Make sure you're using a basket if your pieces are too small, otherwise lay across the grates and not lengthwise with the grates or your veggies will drop down the holes.

A close up of grilled veggies with pesto, parsley and toasted pine nuts including zucchini, yellow squash and carrots for a 15 minute grilled veggies with pesto recipe

HOW LONG DOES IT TAKE TO COOK VEGGIES ON THE GRILL
All different veggies can mean different cooking times. If you're looking to grill corn on the barbecue check out our post on the secret to the best grilled corn. Otherwise, most veggies take around 5 minutes. Carrots can often take up to 10 minutes because they are a more stiff veggie.

HOW LONG ARE GRILLED VEGGIES GOOD FOR?
Grilled veggies are not going to last long once they are cooked. Grilled corn can last up to 2 days, while most other veggies aren't very good even the next day. We like to toss them together with new ingredients if we need to eat them the next day.

Grilled veggies are a great way to eat healthy during the summer. Because you're cooking over a hot flame you're generally sticking to the basics like olive oil, salt and pepper, or in this case a simple pesto. These ingredients are fresh and not full of fat!

WHAT VEGETABLES ARE GOOD FOR GRILLING?
Bell Peppers
Any Pepper really, try our Best Grilled Peppers stuffed with cheese recipe.
Squash- zucchini, yellow squash etc
Corn
Asparagus
Mushrooms
Eggplant
Onions

A close up of grilled veggies with pesto, parsley and toasted pine nuts including zucchini, yellow squash and carrots for a 15 minute grilled veggies with pesto recipe
15 MINUTE GRILLED VEGGIES WITH PESTO

total time: 10 MINUTES prep time: 10 MINUTES cook time: 5 MINUTES

INGREDIENTS:
2 Zucchini, sliced
2 Large Carrots, sliced on the diagonal
2 Yellow Squash, sliced
Olive Oil
Salt and Pepper
1/3 Cup Pine Nuts
1 Cup Fresh Pesto (click for the link to our favorite recipe)
DIRECTIONS:

Heat the grill to high heat.
Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
Add the veggies to the grill being careful to not drop any between the grates.
Turn the grill to medium heat and cook for 1-2 minutes, and flip.
Cook for an additional 2-3 minutes or until tender.
Remove from the grill and place on a large serving platter.
Drizzle with pesto and pine nuts and extra salt and pepper if needed.
Serve immediately

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