If you are using a charcoal grill for your grilled vegetable recipes, use the least amount of starter fluid you can to get the fire started. If you do not have starter fluid, salad oil does the trick too. Wad some newspaper and pile the coals over it. Douse the coals with salad oil and light the paper.
Use tongs to turn your barbecued veggies rather than a knife or fork, which might puncture them.
If you want to flavor your grilled vegetables with a tomato or sugar based sauce, add them at the end because these sauces can burn easily.
Use a coarse salt like kosher salt or sea salt on your vegetables because it will draw out extra moisture from the veggies, making them extra sweet and flavorful.
Prevent your veggies from drying out on the grill by soaking them in cold water first.
If you are going to skewer your veggies, using two skewers rather than one will stop them from spinning when you rotate the skewer on the grill.
Your grilled vegetables are ready when you can pierce them easily with a knife tip or fork.
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