Right off the bat let me get this off my chest…If you are a vegetarian, I forgive you. This article is for people that eat meat and have a vegetable as a side dish. Now if you can’t possibly stand the sight of meat on your plate, pile the plate high with these barbequed veggie delights, and put a piece of meat on a separate plate to feed to your favorite animal and enjoy your meal.

Now, for the rest of us, grilling veggies on the grill is a great way to compliment your meal. It requires very little preparation, however it does have to be watched when on the grill as veggies tend to burn very easily.

You will want to cut the vegetables into fairly small pieces so that they will cook quickly and evenly. Try to keep them approximately the same size and no more than an inch thick. Soaking the veggies in cold water for 30 minutes or so prior to grilling will help to keep them from drying out. Pat them dry and brush them lightly with oil to keep them from sticking.
PREPARE YOUR GRILL
Preheat grill to a medium heat.
PLACE VEGETABLES ON THE GRILL
Place small vegetables on skewers or use a grilling basket. Larger pieces can be place right on the grate.
DON’T FORGET TO BRUSH YOUR VEGGIES
Either use a marinade or brush vegetables lightly with oil. A vegetable marinade should be mostly oil with lemon or lime juice and your desired seasonings. Turn vegetables frequently and brush with additional marinade or oil to prevent drying.
WATCH YOUR COOKING TIMES
Different vegetables will take different amounts of time to cook. Plan on grilling for 5 to 20 minutes. Do not over cook and you'll have vegetables better than you thought possible. If you like grilling vegetables and want to try smaller things use a grilling basket to keep them out of the fire.
This list of specific vegetables will get you started.
Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.
Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.
Chili Peppers: Brush with oil. Grill whole on each side, 2-3 minutes. To reduce the heat, cut off the stems and pull out the seeds.
Corn on the cob: Gently pull back the husks but don't remove. Remove the silk and cut off the very end. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on grill for about 5 to 7 minutes. Turn to avoid burning.
Eggplant: Cut lengthwise for smaller eggplants or in disks top to bottom for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes.
Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hit fire. Grill garlic bulbs for about 10 minutes or until the skin is brown.
Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket or topper for small mushrooms.
Onions: Remove skin and cut horizontally about 1/2 inch thick. Brush with oil and grill 3-4 minutes.
Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato or cut into wedges, brush with olive oil, and grill until browned.
Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.
Baked Potatoes: Wash thoroughly and dry. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally.
Zucchini and Small Squash: Slice 1/2 inch thickness. Brush with oil and grill 2-3 minutes per side. Small squash can be cut down the middle and grilling in halves.