Grilling vegetables before adding them to different dishes (salads, casseroles, soups, dips) adds a nice rich smoky flavour without a lot of effort. Season the vegetables lightly with salt and pepper and cook on a preheated grill just until dark grill marks appear and the veggies are tender-crisp, and use as desired. Or just shove them in your mouth because they’re delicious as is.
For a simple vegetable dish on the barbecue, fill a grill topper with sliced, mixed vegetables (carrots, peppers, mushrooms etc.) and grill for about twelve minutes. Coat with olive oil and salt. Juice a few lemons on top of the vegetables after twenty minutes and leave the juiced lemon in the basket with the vegetables. You'll get a fuller, ‘more lemony' flavour if you leave the lemon rind in the basket while the vegetables grill for another ten minutes or so.
