BBQ's are fun by definition, which makes them perfect opportunities to get motivated about eating healthier or to try out new dishes. (Your family and friends may even want to help out!)

Sadly, vegetables typically take a backseat to barbeque standards like burgers and hotdogs and all too often end up overcooked, burnt or cremated – when smaller pieces slip through the grate. While discouraging, these vege-tastrophes can be easy to prevent, and a few simple but essential guidelines will help you make veggies that steal the show.

Preparation

With a few exceptions, the general rule is to choose vegetables that aren't too moist or dry, e.g., cucumbers and most leafy greens wouldn't work well.

Wash and dry the grill and vegetables. Don't wash mushrooms because they'll plump up and develop a soggy texture in water. It's better to wipe them with a paper towel instead. Vegetables like corn and potatoes that take longer to cook can be soaked in water for up to half an hour for juicier results.

Cut the vegetables into pieces large enough they won't fall through the grate or approximately an inch thick. Keep in mind that larger cuts need more time on the grill and risk getting overcooked on the outside. Vegetables like asparagus, hot peppers and baby mushrooms are small to begin with, so we recommend a grilling basket. If you don't have one, an aluminum pan with poked holes will do the trick. Some people make veggie kabobs with smaller pieces, but these can fall apart as they lose water and shrink. Veggies like onions and mushrooms are especially fragile on a skewer, so choose sturdier veggies that won't lose too much water over heat.

Apply a cooking spray or oil to the grill and vegetables to prevent sticking. Use a brush to minimize excess oil that can start fires, and never pour oil over a hot grill! Another popular coating method is shaking up the veggies in a sealed bag with a bit of olive oil, maybe a bit of balsamic vinegar also.

We know it's tempting, but try not to go overboard with marinades; using too much sauce can overpower the already delicious and natural taste of vegetables, and sweet marinades burn easily. Try adding BBQ smoker chips to kick things up, and herbs and spices are always a great choice.

Grilling

On a gas grill, bring the temperature to medium-high. If using charcoal, pile it up to 5 inches below the grate in pyramid formation (this will create a cooler zone on the outside of the grill that's better suited for slow cooking). Foods like potatoes and corn take more time, whereas asparagus and peppers are done in just a few minutes. For most types of vegetables, plan on grilling them for 3 to 10 minutes. One tip that's not only prudent but will almost certainly improve your barbeques is never leave the grill while cooking – watching your food is one of the best ways to avoid overcooking it. When in doubt, it's better to lightly cook vegetables than to risk drying out their flavors and nutrients.

Listed below are some of our favorite vegetables for grilling, and some helpful tips on preparing each one. Take them as suggestions, especially since cooking time can vary from grill to grill.

Asparagus: cut off the thick bottoms, then soak in water for half an hour and pat dry. Use a brush to lightly glaze the asparagus with oil. Unless using asparagus with broad stalks, use a grilling basket or skewers to make them easier to maneuver on the grill. Cook for 1-2 minutes on each side, or until the tips start turning brown.

Portabella Mushrooms: Wipe portabellas with a towel instead of soaking them, then apply oil. The portabella's naturally dark color makes it harder to tell when it's ready; only grill for 2-3 minutes on each side.

Onions: Onions tend to fall apart on the grill, but thick horizontal cuts will hold together better.

Corn on the Cob: Soak corn in water for half an hour, then wrap in foil with a bit of olive oil and grill for 5-10 minutes.

Bell Peppers: The flesh on peppers is thin and its skin burns fast, so only grill them for 3-4 minutes. Turn once a minute to cook them evenly.

Tomatoes: A BBQ anomaly, grilled tomatoes are quite popular and simple to make. Cut tomatoes in half, and, as always, apply oil before grilling – 2 minutes on each side is plenty.

Accommodating Vegetarians at Meat Barbeques

An easy way to accommodate vegans or vegetarians is to wrap their vegetables in foil to avoid exposure to any meats on the grill. This will block the smoky barbeque flavor, so you might want to use a grilling basket instead.

Lastly, try to have fun and experiment with new foods. Remember, healthy eating doesn't have to be bland or boring, and grilled vegetables are a perfect example of healthy foods living up to their delicious potential.