By Devi Poojari
Grilling vegetables not only enhances the flavour of them but also changes the texture and adds a hint of smokiness, with a crispy exterior and a tender inside.
Grilling fresh corn is one of the greatest ways to enjoy the sweet kernels, mopped with lots of butter, garlic salt and parmesan cheese.
Grilled onions are a great way of adding a punch of flavour, without the pungency that’s typically associated with raw onions.
Although an unlikely contender on a list of veggies you can grill, lettuce wilts beautifully and imbues the smokiness in every bite once cooked and tender.
On grilling thick cut slices of eggplant, the flesh becomes fantastically tender and soft with a bitter char on the skin, which is a riot of flavour.
Like eggplant, zucchini has a high moisture content, which, upon grilling gives it a beautiful jammy texture and caramelized exterior.
Tender and waif-thin, asparagus cook quickly and gets a nice char that works great for salads or to serve with eggs.