Since I've become re-Lactose Intolerant, (I was born with it, then it disappeared and in recent years reappeared), and also now being an avid juicer, my tastebuds have shifted tremendously and I find myself experimenting more with vegetables never used to eat. I found a recipe for grilling each vegetable, but I realized it was a good start but only a guide because there is not much to grilling veggies. You just have to keep an eye on them so they don't burn.
Here we go!
First I heated the grill to low-medium setting. Each grill is different. You want it hot enough to give you gill marks, but not so how it will burn your veggies. (NOTE: The Green Onion will cook the quickest so you don't want it too high - that would be the vegetable most like to burn first.)
I cut up 2 Zucchinis, cut the roots off of 3 Green Onions, and threw in 2 Anaheim peppers from my garden (just to see how they would do). I sprinkled garlic powder, salt, pepper, and cumin on the veggies. Next I tossed them with a nice coat of extra virgin olive oil.
Next place your vegegtables on the grill. Make sure to use tongs because the grill will be hot. Once you have all of them on their close the grill and let it work it's magic. If you'd like you can also stand at the grill to cook them. The goal is to cook the Zucchini until it slightly soft. Overcooking them will make them mushy.
The Green Onions will only take about 5 minutes to cook. So after a couple minutes you can check your veggies, but turn the Green Onions. (There is Eggplant in the picture too. Someone wanted it so we cooked it all at the same time.)
Mmm...there are nothing like grill marks on food!
Now check your veggies, especially the Zucchini. If it feels soft to the tongs, it's ready (roughly 8 - 10 minutes total). Place them on a plate to serve!