Grilling Veggies by Type

Grilling vegetables is a skill that requires some practice, but once it s mastered, the results are unbeatable. Something about vegetables allows them to really absorb the smoky flavor you can only get from grilling, transforming their flavor into something entirely new.

To get you started, we’ve compiled this guide for how to grill veggies, by type, as well as some tips for doing so.

Let’s get started!

*Writer’s Note: We tend to use a grill basket when grilling most vegetables. If you don’t have a grill basket, you can purchase one here. Alternatively, you can grill directly on the grates, just make sure to keep veggies horizontal against the grates to prevent them from falling through.

• Asparagus: When working with Asparagus, you’ll want to make sure to trim off the tough, fibrous ends (not the tips) before grilling. Toss the spears in olive oil, salt & pepper - and a little spritz of lemon juice never hurts. Place the Asparagus in a grill basket, and grill over medium flame, turning every 3-5 minutes as needed, until the asparagus is tender.

• Bell Peppers: When grilling bell peppers, you’ll want to core, and remove the seeds first, then slice the peppers into roughly 4 different parts. Toss with olive oil, salt & pepper, place in a grill basket, and grill over medium-high heat for 4-5 minutes until charred and tender.

• Cabbage: Since cabbages tend to be larger, you’ll want to cut it in half, and then into inch thick strips before seasoning. Once this is done, season with olive oil, salt & pepper, then place the strips onto skewers or in a grill basket -or - directly over the grates - just make sure to use bigger pieces. Grill the cabbage over medium-high heat for about 10 minutes.

• Cauliflower: Break the cauliflower head into large pieces, then season with olive oil, salt, pepper and garlic - place in your grill basket and grill over high heat, turning often, for about 10 minutes.

• Corn: There are 2 trains of thought when grilling with corn. Some prefer to pre-soak the corn in their husks, then grill over indirect heat, steaming the corn, then removing the husks before eating. The other method (my personal favorite), is to remove the husk of the corn before grilling, brush with melted butter, then season with salt & pepper. For this method you’ll want to grill over medium-high heat for about 6-8 minutes while turning constantly, and directly over the flames until the kernels are brown to black and beginning (only just) to pop.

• Eggplant: Cut the eggplant into ½-inch slices. Brush slices with olive oil, toss with kosher salt and grill over a medium-high grill for about 5 minutes per side.

• Mushrooms: Mushrooms tend to cook a bit quicker than most veggies - While working with mushrooms, toss with olive oil, salt & pepper, then place in your grill basket and grill over medium-high heat, turning often, for roughly 4-5 minutes.

• Onions: Sweet onions like Vidalias, or Walla Wallas are great for grilling. Start by peeling the outer skin off, then cut them into ½-inch slices, toss them in olive oil and kosher salt, place is a grill basket, and cook over a medium-high grill for 2-3 minutes, then turn and grill 2-3 minutes longer. Skewers can also be used.

• Tomatoes: Tomatoes, delicate as they are, are one of the most delicious veggies to grill. While working with tomatoes, toss them with a small amount of olive oil, salt & pepper, place in a grill basket or on skewers, and grill over high heat for 3-4 minutes, turning constantly, but grilling enough to get a slight char on the skin.

• Zucchini and Squashes: Cut into ½-inch pieces lengthwise, toss in olive oil and kosher salt, and cook over a medium-high grill for 4-5 minutes. Turn and grill another 4-5 minutes longer.

See! Grilling is a versatile cooking method that works as great for veggies as it does for meat and fish. We hope this quick guide has been a great primer for you to explore the world of grilling beyond the traditional.

As always, Happy Grilling!