When was the last time you threw vegetables on the grill? How did it work out? If you prepared and cooked it right, then it was undoubtedly an amazing experience.
Grilling isn’t just for meat lovers, and you don’t have to be a vegan to appreciate the healthy taste of grilled vegetables. It’s pretty safe to say that, no matter who you are, you will find tremendous delight in grilling vegetables.
Are you ready for a challenge? The next time you fire up your grill, take some corn, zucchini, potatoes, bell peppers or another favorite veggie and surprise your guests with a delicious side dish they will all enjoy.
Here is a guide that will help you knock the socks off of your vegetarian friends.
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Grilling Corn
Preparation
Husk corn and brush with extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper. You can either leave the corn in its husk, wrap it in foil or grill it naked.
Grilling
Grill over medium-high heat for 10 minutes, or until lightly charred. Rotate when needed.
Tips
For a more dramatic presentation, grill with husk still on. You can add a bit of garlic, onion, nutmeg, basil or oregano inside the husk for added flavour.
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Grilling Asparagus
Preparation
Trim to your liking and let soak in water for 30 minutes before cooking. Brush with olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill over medium-high heat for about 6 minutes or until lightly charred and tender. Rotate occasionally.
Tips
Stick several together with a decorative toothpick for easy serving!
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Grilling Eggplant
Preparation
Cut into 1/2 inch slices and brush with extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill over medium-high heat for 3-5 minutes, turning them over once.
Tips
Only turn your food once when grilling. This is a good rule of thumb you should always remember.
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Grilling Potatoes
Preparation
There are many ways to grill a potato. The best is to halve it or cut, so that your slices are about 1/2 inch thick, and rub with extra-virgin olive oil. Sprinkle generously with kosher salt and freshly ground black pepper.
Grilling
Grill over medium-high heat for 15 minutes or until brown and tender. Cook with the cut face down and flip when needed. Add toppings while potato is still hot.
Tips
Try an interesting side dip called fry sauce – a blend of ketchup, mayonnaise and onion powder. Add paprika, BBQ sauce, and chili powder, for an extra kick that tastes similar to Red Robin’s french fry dip.
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Grilling Zucchini
Preparation
Cut into triangular-shaped slices and brush with extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill on medium-high heat for 5 minutes or until lightly charred. Serve while still warm.
Tips
.Oregano will give it a hint of added flavour most people will love.
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Grilling Sweet Potatoes
Preparation
Cut into 1/2 inch slices (or halves if small potatoes) and brush with extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill over medium heat for 15 minutes or until browned and tender. Rotate when needed.
Tips
Add a little southern spice to it, by adding some chili pepper and lime zest prior to grilling. Or brush with maple syrup for some extra sweetness, then grill.
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Grilling Artichokes
Preparation
Halve the choke, trim the tough outer petals and brush with olive oil. Sprinkle some kosher salt and a little freshly ground black pepper.
Grilling
Grill over medium-high heat about 8-10 minutes or until lightly charred and soft. Turn occasionally.
Tips
Serve with lemon saffron rouille!
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Grilling Squash
Preparation
Cut into 1/2 inch slices and brush with extra-virgin olive oil. Sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill on medium-high heat for 5-8 minutes or until slightly charred. Flip once when needed.
Tips
The vibrant yellow summer squash looks great on a kabob! Other spices like basil and oregano will give it added flavour that most will thoroughly enjoy.
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Grilling Onions
Preparation
Remove skin and slice into 1/2 inch rounds. Brush with extra-virgin olive oil and sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill over medium-high heat for 10 minutes or until lightly charred.
Tips
Use a vegetable grilling pan for smaller vegetables!
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Grilling Peppers
Preparation
Halve top to bottom and remove stems and seeds. Brush on some extra-virgin olive oil. Sprinkle with kosher salt along with freshly ground black pepper.
Grilling
Grill on medium-high heat for 8-10 minutes or until lightly charred. Rotate when needed.
Tips
Red, yellow and green peppers make delightful kabob decor. Have you ever tried Bradley’s smoked stuffed red peppers recipe?
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Grilling Broccoli
Preparation
Rinse thoroughly and cut into manageable portions. Brush with extra-virgin olive oil and sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill over medium-high heat for 5-8 minutes or until tender. Use a vegetable grilling basket to facilitate the task.
Tips
Some like their broccoli with cheddar sprinkled on top. Apply cheese as soon as it comes off the grill!
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Grilling Mushrooms
Preparation
Leave whole, scrape out gills with a spoon (optional). Brush with extra-virgin olive oil and sprinkle with kosher salt and freshly ground black pepper.
Grilling
Grill on medium-high for 6-8 minutes or until lightly charred. Rotate when needed.
Tips
Portobello mushrooms absorb marinades and sauces as well as meat, which is why they are a favorite among vegetarians. Start them over low heat until they get warm, then move them to a hot spot and sear in the juices.
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Grilling Green Beans
Preparation
Trim bean ends and brush with extra-virgin olive oil. Sprinkle with kosher salt and some freshly ground black pepper.
Grilling
Grill over medium-high heat for 5 minutes or until lightly charred.
Tips
Asparagus and green beans alike taste great in pastas and rice dishes! Add other spices like garlic and thyme for a little extra shazam!
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Grilling Tomatoes
Preparation
Simply halve (top to bottom) and rub with extra-virgin olive oil. Sprinkle generously with kosher salt and a little freshly ground black pepper. Top with herbs of your liking.
Grilling
Grill over medium-high heat for 3-5 minutes, or until lightly charred and tender.
Tips
Start cooking tomato with the cut side down. When you flip it over, add a hearty portion of mozzarella cheese and let it melt!
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Vegetables are one of the easiest things in the world to grill. Cooking times are short and you don’t have to worry about under-cooking them and making guests sick. They’re inexpensive, they’re fun and they’re healthy!
One thing to be aware of…too much char on an otherwise bright and vibrant garden plant might come across as slightly unappetizing to some. The trick is giving the veggies just a kiss of char. Nothing more, nothing less.
Looking forward to your comments!
