Grilling isn’t just for burger patties and meat. Vegetables taste great when cooked over an open flame. They get a BBQ smoky flavor, stay juicy, and get a nice char. You can grill basically any type of veggie but not all of them will be tasty. Here are some of our favorites.
Bell Peppers
Bell peppers are one of the best vegetables for grilling. They hold their shape, become slightly sweet, and develop a nice char. They work well as slices, quarters, or whole.
How to Prepare:
- Cut into thick strips or leave whole if stuffing them.
- Toss with olive oil, salt, and pepper.
- Place directly on the grill over medium heat.
- Flip every 2–3 minutes until charred and softened (about 8–10 minutes).
Zucchini & Yellow Squash
Zucchini is a top choice for grilling. Slice it lengthwise into planks or into rounds for even cooking. It gets a nice char while staying tender.
How to Prepare:
- Slice lengthwise into ¼-inch thick planks or into thick rounds.
- Lightly coat with olive oil, salt, and pepper.
- Grill over medium heat for 3–4 minutes per side until tender with grill marks.
Eggplant
Eggplant has a meaty texture that works well on the grill. Slice it into thick rounds or long strips. It absorbs flavors from seasonings and marinades.
How to Prepare:
- Slice into ½-inch thick rounds.
- Sprinkle with salt and let sit for 10 minutes to remove bitterness, then pat dry.
- Brush with olive oil and season with salt, pepper, and garlic powder.
- Grill over medium heat for 4–5 minutes per side until soft and charred.
Asparagus
Asparagus spears grill quickly. They are best grilled whole and only need light seasoning.
How to Prepare:
- Trim the woody ends.
- Toss with olive oil, salt, and pepper.
- Lay perpendicular to the grill grates or use a grill basket.
- Cook over medium-high heat, rolling occasionally for 5–7 minutes.
Corn on the Cob
Corn is excellent on the grill. It can be cooked in the husk, wrapped in foil, or grilled directly over the flames for a charred effect.
How to Prepare:
- Peel back husks (but don’t remove them), remove silk, then fold husks back over. Soak in water for 10–15 minutes.
- Alternatively, remove the husks completely and rub with butter and salt.
- If grilling with husks: Cook over medium heat, turning every 5 minutes for about 15–20 minutes.
- If grilling without husks: Place directly over medium-high heat and turn every 2–3 minutes until lightly charred (about 8–10 minutes).
Mushrooms (Portobello, Cremini, Button, or Shiitake)
Mushrooms hold moisture and become tender when grilled. Larger varieties like portobello mushrooms are great for grilling whole or in thick slices.
How to Prepare:
- Remove stems (for larger mushrooms) and clean with a damp cloth.
- Brush with olive oil and season with salt and garlic powder.
- Cook large mushrooms (like portobellos) gill-side down over medium heat for 5–6 minutes, then flip and cook another 3–4 minutes.
- Smaller mushrooms can go in a grill basket and cook for about 6–8 minutes, stirring occasionally.
Onions (Red, White, or Yellow)
Onions caramelize and sweeten when grilled. Thick slices or wedges hold up best. They pair well with grilled meats and other vegetables.
How to Prepare:
- Slice into thick rounds or wedges (keep layers together with a skewer).
- Coat with olive oil, salt, and pepper.
- Cook over medium heat for about 4–5 minutes per side until soft and charred.
Carrots
Carrots become sweeter when grilled. Cut them into thin strips or slice them lengthwise for even cooking.
How to Prepare:
- Peel and slice lengthwise into halves or quarters.
- Toss with olive oil, salt, and a touch of honey for extra caramelization.
- Cook over medium heat, turning occasionally, for about 10–12 minutes until tender.
Brussels Sprouts
Brussels sprouts can be grilled whole or halved. Skewering them makes handling easier. They develop a crispy outer layer and a tender inside.
How to Prepare:
- Cut in half and toss with olive oil, salt, and garlic powder.
- Thread onto skewers or use a grill basket.
- Cook over medium heat, stirring occasionally, for about 10–12 minutes until crispy and charred.
Tomatoes (Cherry or Sliced Large Ones)
Tomatoes, especially cherry or Roma varieties, grill well. They soften and develop a rich, smoky taste. Use a grill basket to keep them from falling through the grates.
How to Prepare:
- For cherry tomatoes: Thread onto skewers.
- For large tomatoes: Slice thick and brush with olive oil.
- Grill over medium heat for about 3–5 minutes, flipping once (watch closely to prevent bursting).
Final Tips for Grilling Vegetables
- Use high-heat oils like olive, avocado, or grapeseed oil.
- Don’t overcrowd the grill. Give veggies space so they cook evenly.
- Use a grill basket for small veggies that might fall through the grates.
- Use skewers for small or thin veggies like cherry tomatoes and onions.
- Keep the lid closed for firmer veggies to help them cook faster.
Summary
That’s it! Now you know exactly which veggies to throw on the grill and how to cook them like a pro. Try mixing and matching different ones for the ultimate grilled veggie platter!
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