4 Tips to Perfect Your Grilled Vegetables

By posted July 30th, 2014 at 12:51 PM
grilled vegetables

Meat seems to get all of the glory on the grill, but some of the most mouthwatering barbecues feature grilled vegetables as well. Grilled vegetables are the unsung heroes of the barbecue; they are a guilt-free and light which make them the perfect pairing to a heavier juicy steak or sausage. Plus on top of that the barbecue is unmatched in its ability to bring out the sweet and savory flavors unique to each vegetable.

Below we have compiled 4 grilling tips to perfect your grilled vegetables:

  1. Choose the grilling method you want to use:
    1. Throwing them directly on the grill is a great method for bigger vegetables like asparagus, eggplant, and zucchini cut length wise. The key is to make sure the vegetables are big enough, and arranged in a way that they won’t fall through the grate into the grill. If you own a Coleman® Even Heat™ Barbecue with dual surface grates, you don’t have to worry as the design of the grate won’t allow vegetables to fall through!
    2. Using a grilling basket is a great method if you want to cut your veggies into smaller pieces, but still want the same taste as throwing them directly on the grill.
    3. Grilling in a foil packet is an easy and convenient way to grilled vegetables. All you need to do is cut a 20-24 inch piece of foil and place on the counter, spray with a non-stick cooking spray, add the veggies in a single layer on one half, fold the foil over, and then pinch closed. Put this packet on the barbecue and grill for 12-15 minutes. Be careful of the steam when opening the packet. You can use this method to also grill marinated veggies.
    4. Skewers like the grilling basket allow you to directly grill veggies on the barbecue without worrying that they will fall through the cracks. You can make skewers with only vegetables, or add meat and make them into shish kabobs.
  2. Oil them up: It is important to oil up your vegetables before grilling to prevent them from burning, sticking to the grates, and from drying up. It also helps your seasoning stick to the vegetables you are grilling. The best oils to use are the ones with a higher “smoking point”, which is the temperature it breaks down and fails as a lubricant. An example of vegetable oil with a high smoking point is Avocado Oil.
  3. Time them out right: if you plan on grilling different types of vegetables, you will need to time them out properly. Some guidelines to how long different vegetables take: ½-inch slices of eggplant and zucchini take about 5 minutes per side on medium high, ½ -inch slices of onions take 2-3 minutes per side on medium high, mushrooms on a skewer take about 7-8 minutes. Another strategy is to sear the vegetables on high, and then transfer them to a cooler spot on the grill until ready.
  4. Size right: when grilling vegetables it is important to pay attention to the size and shape of the pieces you cut them into as this will affect how they grill. If you cut veggies into smaller pieces, they will cook faster. Slicing vegetables into thin slices allows for maximum surface area hitting the grill, resulting in the most caramelization and a crispier finish.


Miso Steak with Romaine Salad

By posted July 10th, 2014 at 11:05 AM
miso steak

Miso is magic! As a rub on steak, miso brings out big flavors in beef.  Try this Miso Steak recipe when you are in the mood to try a new steak flavor!

4 -6 servings
Prep Time: 
5 min + 8 hr
Total Time: 
15 min 


  • 1 lb thick beef grilling steak (try bottom sirloin flap, strip loin, or rib eye)
  • 2 tbsp miso
  • 1/3 cup vegetable oil
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tsp miso paste
  • 1/2 tsp chili flakes
  • 1/2 tsp granulated sugar
  • Salt and pepper
  • Salad of torn romaine leaves, sliced pepper, orange wedges, peanuts, and cilantro leaves


  1. Rub steak all over with miso paste. Wrap in plastic wrap; refrigerate 8 hours or overnight. Wipe off paste and grill to medium-rare; let stand for 5 minutes.
  2. Meanwhile, for dressing, whisk together vegetable oil, fish sauce, lime juice, miso paste, chili flakes and sugar. Season with salt and pepper to taste.
  3. Before serving, toss with: romaine, red pepper, orange wedges, peanuts and cilantro leaves. Slice beef steak and top salads.

Secret to Miso Steak

Miso Paste: The magic of miso FLAVOUR! This condiment is a pantry staple in Japanese cuisine. Made from fermented soybeans, its rich sweet-salty nuttiness blends perfectly with beef’s big flavour. Find miso in the sushi section at the grocery store and keep refrigerated. Try it in marinades, dressings and mixed into bold beef burgers!

Fish Sauce: This is a savoury tangy seasoning that’s big in Thailand, often taking the place of salt. Made from anchovies, it is the secret weapon in killer stir-fries. Use just a splash to brighten dressings, sauces and marinades. Find it in the Asian section at your grocers. It will keep forever in the fridge.

Bacon and BBQ

By posted July 3rd, 2014 at 5:05 PM

If you are like me and bacon is pretty much its own food group in your diet than this article is written for you!  Today we explore the different ways of incorporating bacon into your barbecue routine.  When using bacon many people have a tendency to stay within their comfort zone, but today let’s break through this barrier with some great new methods of including it in your routine.

Bacon wrapped anything

I am sure most of you are familiar with bacon wrapped filet minion, but did you know you can pretty much wrap anything with it and grill for a delicious dish?  Some examples of foods that pair well with bacon include: scallops, dates, apricots, chicken,  asparagus, and sausage.

Grilling Technique: You can find a lot of recipes online that might vary, but essentially it is as easy as wrapping a strip around whatever food you are going to grill and securing with a toothpick.  Bacon is fairly fatty, so you will want to adjust your burners to medium heat before grilling to avoid flare ups.

Recipes to try: Bacon wrapped scallops, Bacon wrapped date

Bacon stuffed anything 

You can stuff anything from bell peppers to hamburgers to Portobello mushrooms with bacon.

Grilling Technique: The key is to be able to meld the flavours with the rest of the stuffing recipe.  If you are adding it pre-cooked to the recipe, you can use the bacon fat to pan fry the rest of the ingredients for the stuffing (ex. onions).  If you are adding it raw to the recipe, you will need to grill the “stuffed” dish until the bacon is cooked through – so it is recommended to grill on medium-low with the lid closed until ready for the most even cooking.

Recipes to try: Stuffed mushrooms and peppers, Bacon, onion and cheese stuffed burger

Bacon Shish Kabobs

How do you take a BBQ favourite like shish kabobs and make it better?  By adding bacon of course!  Any shish kabob recipe can be spruced up with this special addition, as well as it can be enjoyed on a stick on its own!  Trust me, your guests will thank you!

Grilling technique:   You can do bacon on shish kabobs in two way.  First you can take your shish kabob ingredients, wrap them up, and place it in on the skewer, or you can  simplify and stick a few rolled up pieces on a skewer, grill, and enjoy!

Recipes to try: Chicken and bacon shish kabob, Grilled bacon skewers

Photo By Sambeaner77 available under a Attribution-NonCommercial-ShareAlike 2.0 Generic License.

Peppercorn Beef Tri-Tip Rub

By posted July 2nd, 2014 at 1:27 PM

Popular in the U.S. for years, Tri-tip’s claim to fame is the annual Santa Maria Barbecue in California. This simple pepper beef tri-tip rub recipe is a nice way to enjoy it!  Plus it is the perfect meal for a weekday dinner time – only 13 minutes of prep and cook time in total! Sign us up!

4 -6 servings
Prep Time: 
3 min
Total Time: 
13 min


  • 2 tsp (10 mL) coarse freshly ground black pepper
  • 2 tsp (10 mL) finely ground coffee
  • 1 tsp (5 mL) course sea salt
  • 1 tri-tip oven roast (approx. 2 lbs)
  • Prepared salsa (optional)


  1. Pre-heat grill on high until it reaches 400°F/200°C.  Reduce to medium heat.
  2. Combine pepper, coffee and salt in bowl.
  3. Pat tri-tip dry with paper towel.
  4. Rub spice mixture evenly all over Tri-tip.
  5. Grill  on lightly oiled cooking grates with lid closed, for 5 minutes per side or until digital instant-read thermometer reads 140°F (60°C) when inserted into center of roast. (NOTE: Move roast to cooler part of grill if it begins to overbrown.
  6. Remove to cutting board; tent with foil and let stand about 10 minutes before carving thinly across the grain. Serve with prepared salsa if desired.

Do you like this recipe?  Find more fantastic recipes featuring Canadian Beef at Canadian Beef!

About the Tri-Tip

The tri-tip is part of the bottom sirloin sub-primal cut.  It is a muscle that is small and triangular in shape (hence the name TRI-tip) and each side of beef has 1.5-2.5 lbs of it.