As sides or mains, grilled vegetables make for delicious and nutritious additions to meals. Grilled vegetable recipes can easily elevate the flavors of nearly all everyday produce with a slight hint of smokiness and caramelizing flame. From tender zucchini to smoky bell peppers, there are several grilled vegetables that taste better with little seasoning and char. All one needs are the right techniques, tools, and tips to make the veggies tender, crisp, and flavorful.
Popular vegetables to grill
When looking for easy grilled vegetable recipes like grilled vegetable platter or grilled vegetable kabobs, there are a few veggies that are common across all. This is because these vegetables have less water content compared to others, such as green leafy vegetables. This makes them quite suitable for grilling, retaining their flavors without wilting. While some of these veggies are popular only in specific seasons, others can be grilled all through the year to enjoy their freshness.
- Sweet corn: Perfect for summertime barbeques, cobs of corn can be grilled whole or lathered in any marinade, sauce, or butter. Wrap it back into the husk when grilling to lock in all the moisture.
- Peppers: One of the most popular grilled vegetable choices, peppers grill really well. They can be cut into slices or grilled whole. Also, removing the skin after grilling is always a good idea.
- Eggplant: All varieties of eggplant are good for grilling them whole, sliced, and halves too. They can be either cooked over coals or threaded to skewers to make grilled vegetable kabobs.
- Tomatoes: All types of tomatoes grill well. But for best results, pick the ones that have low moisture content, like halved paste tomatoes or cherry tomatoes.
- Zucchini: This classic vegetable can be grilled as cubes, wedges, strips, and even halves.
- Potatoes/sweet potatoes: In summer, plain potatoes, and in fall and winter, sweet potatoes are a must-have when making grilled veggies. They can be cooked directly over coals with the skin on for that baked and roasted flavor.
- Winter squash: There are many options, from halved delicata to wedges of red kuri squash, cubes of butternut squash, or even a whole squash. Roast them over coals for a smoky squash puree, or simply grill them.
- Broccoli: Whole as well as halved broccoli crowns can be grilled to make some incredible vegetarian mains. Similarly, grilled florets can be added to any meal for extra crunch and nutrition.
- Carrots: Not quite commonly used, but grilled carrots can add some color to grilled vegetable platters. The slight char brings out the distinct sweetness of this veggie.
- Beets: Similar to carrots, beets also grill really well, bringing out their distinct flavors to any meal.
How to grill vegetables
There are mainly two ways to make the perfect tender and crispy grilled vegetables. One method is to directly grill the veggies over any heat source, and the other is to indirectly grill them over a grilling pan.
Direct grilling
- Start by cutting larger veggies, such as onions, squash, and eggplant into smaller pieces. When more surface area of a vegetable is in contact with the grill, more of the caramelized grilled flavor will be picked up. Make sure the pieces are large enough to not fall through the grates.
- A pro tip for grilling vegetables is to brush them with some oil or marinate them. This will help cook the veggies better, and they will not stick to the grates.
- Smaller vegetables, such as cherry tomatoes and sliced veggies, cook well over a direct grill when threaded through skewers.
- As much as possible, grill the veggies over medium heat so that they reach the right level of tenderness.
- Make sure to keep an eye on the timer when cooking directly over the grill. Softer vegetables like asparagus take less time than denser ones like potatoes.
Indirect grilling in a grill pan
- For indirect grilling, either a grill pan or a disposable aluminum foil pan can be used.
- To ensure even grilling, cut the vegetables into equal-sized pieces.
- Use separate pans for vegetables with different sizes and densities. For example, carrots and potatoes can go in one pan, while green beans and asparagus can go in another.
- Always cook on medium heat.
- Prevent the vegetables from sticking to the bottom of the pan by turning them and shaking the pan occasionally.
Tenderize the vegetables
The secret to grilling vegetables is to tenderize them. Tenderizing not only works on meat but also on veggies. It can be done by simply sprinkling salt over the vegetables and letting them sit for some time. Alternatively, brining also works well for certain types of vegetables. Tenderizing helps soften the veggies, enhancing their texture and letting the flavors seep through really well during the grilling process.
Oils and sauces
Olive oil, avocado oil, and any high-heat neutral oil can be used for grilling veggies. Using liberal amounts of oil helps retain the moisture of the vegetable. Besides, it helps the outer char on the grill stick to the vegetables, lending a smoky flavor.
Sauces are also a good way to add flavor and moisture. BBQ sauces, spice-based sauces, and chili sauces make for good grilled vegetable marinades. Grilled vegetable seasoning, such as fresh herbs mixed with lighter oils, can also be used to add the finishing touches to grilled vegetable recipes.
