For being such a versatile cooking method, barbecuing isn’t limited to meat. Vegetables, fruit and even tofu can make for a delicious meal as well. Pineapples, Portobello mushrooms, yams as well as corn and tomatoes are all ideal for barbecuing. They’re perfect if you’re cooking for a vegetarian or just trying to add a bit of variety into your diet.
* For Portobello mushrooms, soak them in marinade for an hour or so before grilling to maintain moisture and add flavor.
* For Bobbie Flay, author of “Boy Meets Grill” and all around grill extraordinaire, the best vegetables to grill are eggplant, zucchini, yellow and green squash and peppers. Eggplant is best brushed with olive oil, he says, then transferred to the grill where you add salt and pepper.
*Grilled fruit is a great addition to desserts and creates a new way of getting some healthy snacks into your diet. Firm fruits, like apples, pears and pineapples tend to hold up the best during the grilling process.
*A great way of keeping fruits juicy on the grill is soaking them in cold water with a bit of lemon to preserve color for about a half hour before grilling.
* A good way of grilling vegetables and fruit is using skewers to create fruit and veggie kabobs. These can be a main dish or in addition to other food you might have prepared
*You can also marinade fruits by using spices or alcohol, including cinnamon, nutmeg, allspice or rum. These will go especially well with some ice cream.
