What is more, you do not require a green thumb to come up with outstanding grilled produce; you still can do it with the following useful hints.

• The first step is to select ripe and ready to eat fresh fruits and vegetables. Note that over-mature and under-ripe produce are not fit for grilling. For best results, wash and pat dry them just before grilling as it is always advisable to refrigerate the fruits and vegetables while unwashed to maintain freshness.
• Always chop the fruits and vegetables into small mouthful pieces which not only reduce the time of cooking but also ensure correct level of doneness.
• The optimal temperature for grilling fruits and vegetables should be room temperature thus you should bring them to room temperature before use.
• For better sealing of the juices which ought to be done without drying out, ensure your grill gets hot before putting in the fruits and veggies.
• To achieve that steam effect, ensure you wrap the veggies using foil before grilling.
• Fruits and veggies taste better when served closest to room temperature – thus you should grill them first before grilling meat or whatever accompaniment you are having, to give room for the fruits and vegetables to cool to room temperature, to be able to serve together with hot meals.
• Use medium heat to grill your fruits and vegetables to avoid burning and you can use medium coals to provide this heat. Medium depicts coal that blaze through a gray ash layer. By holding your hand over the grill for a few seconds, you can tell if the heat is tolerable.
• While grilling, for the sweet tooth, you can add brown sugar to melted butter as you brush over the fruits and season with ginger or cinnamon. Sugar will typically burn thus you should brush towards the end of grilling to prevent it.

• Except corn, add a splash of oil brush fruits and veggies lightly with your favorite marinade, oil, melted butter or an oil-based dressing to add flavor and help prevent them from sticking.
• To come up with the prefect corn on the cob, dip the corn ears (while still in their husks) in cold water for 1-2 hours before grilling. Turn them occasionally when you eventually start grilling and allow them 15-20 minutes by which time the husks would be charred. The corn moisture turn to steam when heated and helps cook the corn without burning. Don’t forget to put on your rubber gloves when removing the hot silks and husks.
• Finally add your favorite marinade or dressing, a touch of butter or herbs and juices and earn yourself a perfect side dish. You can prepare de-silked and husked corn on the cob in this way too.