Some easy recipes for grilled vegetables are corn on the cob topped with cilantro-lime butter and grilled portabella mushrooms. Another one is grilled broccoli and cauliflower.
To make corn with cilantro-lime butter, mix 1/2 cup of softened butter, 1/4 cup of minced cilantro, 1 tablespoon lime juice and 1 to 1 1/2 teaspoons of grated lime peel in a bowl. Shape the mixture into a log, and wrap it in plastic. Refrigerate the log for 30 minutes. Wrap 12 medium ears of corn in foil, and grill them over medium heat for 15 to 20 minutes. Meanwhile, cut the butter log into 12 slices, and place one on each piece of grilled corn.
To make grilled portabella mushrooms, remove the stems from six portabella mushrooms, and wipe them with a clean damp cloth. Mix 3 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 1 teaspoon of fresh rosemary, 1 teaspoon of fresh thyme and two thinly sliced garlic cloves in a bowl. Brush the mixture onto the mushrooms, then grill them for three to five minutes on each side.
For grilled broccoli and cauliflower, combine 1 cup of fresh broccoli florets, 1 cup of fresh cauliflowerets and one small wedge-cut onion in a bowl. Spritz the vegetables with butter flavored spray, then sprinkle them with 1/4 teaspoon of garlic salt, 1/8 teaspoon of paprika and 1/8 teaspoon of pepper. Toss the ingredients to coat the vegetables. Wrap the vegetables in thick foil. Use two layers if thin foil is used. Seal tightly, and grill over open heat for 10 to 15 minutes or until the vegetables are tender.