Vegetable Basket

I use these rotisserie baskets (also from Lowes) to do the job. They have no handles, so you could close the lid. They’re perfect for fish, veggies, chicken wings and whatever you like to put in them. I could turn 30 wings with just one flip.

look for a flat griddle-type device with small holes. That'll keep everything on the grill and out of the fire. If you get a shaker basket, buy bigger then you think you need.

I always make a foil pouch and put the veggies in with some butter or sesame oil. I punch a few holes in the top for ventilaion, and when the bag blows up like a balloon, I know they're done!

This technique is described in further detail in How to Grill.

I'll second Z's use of the rotis baskets.

Really make handling smaller items a breeze.
I use 'em all the time for shrimp.
Skewers take to much time.

We also use a perforated grill wok quite a bit.
Works great for fajita veggies.

I usually use the foil packets, too. I usually don't perforate them, though, until towards the end of the cook. I found I had too much butter leaking out, or I had problems with veg sticking to the foil cause it got burned. (My experience only, YMMV.)

Another favorite tool is a "grill pan". (That's what I remember on the packaging.) It's a perforated skillet-like metal pan. The cool thing about it is it has a handle that can fold up so I can shut the door. I really like doing cubed potatoes or squash in it. It gives a great texture to the veg. I will warn you, though, I've burnt my hands countless times on that handle.




Rob - TX Sandman

I use a grill wok...something similar to this

Since you’d be making Fajitas, I would line up the baskets with corn husks. You could find dried corn husks at most major stores now a day on the Mexican food isle. Soak them in water for few minutes and then line up the basket or the grill grate for that matter. They give a very nice Smoky flavor to the food.

I usually slice the veggies after grilling.

As long as you don’t wrap them tightly with the husk, they will grill and not steam.

Thick sliced onions.
Slabs of green and red bell peppers.
Brushed with oil.
S&P. Placed in basket and grilled until
charred to your liking.

Take 'em out and slice to serve.
The baskets just make them easier to handle.

Griffin wrote:

I use a grill wok...something similar to this

Hey that wok looks interesting. How do you like it?

I bought one of those non-stick teflon pans for my grill and just after one use, the bottom is all scratched up and the teflon is worn......ticks me off.

So I'm thinking about getting something similar to that silver wok.

That's until I get my rotisserie.