Grilling vegetables is by far the healthiest method when cooking them. Lightly charred vegetables make a scrumptious side, perfect for any barbeque. Not only are grilled veggies a visually appealing addition, but they also add a unique and savory flair to your table.
Oil and season your veggies before placing them on the grill grate. You can use skewers or toss them into a grilling basket. Foil packs are a great choice for smaller vegetables such as broccoli or green beans. Simply add a small amount of butter or oil with your seasonings, fold the edges to wrap, and place on the grill.
Grilled veggies are versatile and can be used in many ways. Make a grilled veggie burger on a ciabatta or focaccia roll with herbs and goat cheese, or serve as a salad with arugula, yogurt, or feta. Create a grilled vegetable medley or use your veggies simply as a side dish for your grilled chops, steaks, or chicken.
There are a few popular choices when it comes to grilled vegetable recipes. Zucchini, yellow squash, bell peppers, poblano peppers, red onions, green onions, brussels sprouts, corn on the cob, carrots, asparagus, and mushrooms all burst with natural flavors and sweetness when cooked over a flame. Potatoes can be boiled for a short time before grilling for a tender bite and a crispy skin that pairs wonderfully with grilled meats. Remove the outermost leaves of the brussels sprouts and boil them as well for five minutes. Slice your vegetables into spears and planks to prevent them from falling through the grate. Clean up green onions while keeping most of the stalk. Slice red onions into round medallions.
Vegetables are very susceptible to flavor and are a proper candidate for marination. Though the grill brings the natural flavors out in veggies, a marinade will intensify the taste that you are striving for. When combining ingredients to get the exact flavors you want in a marinade, the possibilities are endless. Try adding garlic, mixed herbs, lemon juice, and soy sauce to olive oil for a garlic herb dressing. Experiment with honey, balsamic vinegar, butter, sugar, chili flakes, Dijon mustard, or dried herbs and spices until you find the perfect mixture to appease your taste buds. Marinade for at least 30 minutes up to a few hours. You can even try adding the marinade to vegetables fresh off the grill.
Olive oil, coconut oil, or butter are a must to ensure that your veggies don’t stick to the grate. This will also add flavor. Add salt, pepper, garlic, and any other herbs or spices you prefer to the oil or butter. A tablespoon of oil for each pound of veggies will suffice.
The grill should be 375-400 degrees Fahrenheit when you place your vegetables on the grate. The best grilled vegetable recipes will direct you to cook over medium-high heat for 12-15 minutes. Vegetables will be flavorful with a nice char on the exterior.