Because vegheads need love (and cookouts), too...

Be sure to check out today's Life centerpiece, written by Stepfanie with an assist from Lauren. It's all about vegetarians and barbecues. Whether you are a veghead going to a cookout, or your hosting the outdoor food fest, you'll find some great advice in this article.

Here are more tips Lauren and Stepfanie rounded up (And check out the comment section for some product info.):

• Microwave or parboil vegetables before marinating or grilling. The vegetables will be easier to skewer and will cook faster.


• Marinate vegetables for 30-60 minutes before grilling to add flavor.


• Cook over medium high heat. If you are using charcoal, allow the coals to burn long enough to turn white.


• Use aluminum foil or lightly oil the cooking grid to prevent sticking. Punching holes in the aluminum foil will allow the smoke to penetrate and flavor the food.


• Basting vegetables with a marinade will help them remain tender and moist while giving them a caramelized crust. For a quick marinade, use low-fat or fat-free salad dressing.
  

Veggie Grilling Tips

Artichokes: Parboil until tender. Cut in half and marinate. Grill for 120-15 minutes.
Corn: Husk and wrap in foil. Add 2 Tbsp. water. Grill for 15-20 minutes. Or keep in husk, remove silk and soak in cold water for 10 minutes. Grill for 20-30 minutes.
Garlic: Remove papery outside and cut off top. Place the whole head in a small cup made from aluminum foil. Drizzle olive oil over the head of garlic and add herbs, such as thyme or rosemary, as desired. Place to the side of a covered grill. Cook for 45-60 minutes.
Eggplant: Cut eggplant into one-quarter-inch slices. Spray eggplant slices on both sides with oil spray. Grill until tender–about 4 minutes on each side.
Mushrooms: Clean and brush with oil. Cook small white mushrooms on skewers 4-8 minutes, rotating. Cook portabella mushrooms 7-8 minutes per side.
Onions: Trim and slice into quarters. Drizzle with olive oil and chipped basil. Wrap in foil and cook for 15-30 minutes.
Peppers: Wash and cut in half, quarters or chunks for skewers. Grill until tender, about 10 minutes. If using whole, grill until blackened. Roast whole peppers by grilling until blackened. Place in paper bag for 10 minutes then remove charred skin and seeds before using.
Potatoes: Wash and slice into rounds, quarters or halves. If using whole, parboil first. Brush with oil and grill for 15-25 minutes or until tender.
Summer squash: Wash and cut into chunks or halve lengthwise. Cook for 10-15 minutes or until tender. Source: Nutrition Council of Greater Cincinnati

Photo credit: The Enquirer/Michael E. Keating