One of the tastiest ways to prepare vegetables is to grill them. You can grill vegetables on a or in a on the stove. Or wrap them in foil packets and place them directly on the grill.
In addition to being quick and easy, grilling really brings out the natural flavor of vegetables. Grilled vegetables are delicous hot off the grill, at room temperature, or chilled. Talk about versatile.
You can serve grilled vegetables with almost anything. They make a delicious appetizer drizzled with balsamic vinegar and served with grilled bread. For a complete meal grill fish, chicken, or steak along the the veggies. Or for a satisfying vegetarian main dish serve them with a healthy grain such as brown rice, polenta, or quinoa.
It is great to get into the habit of grilling a batch of vegetables any time you have the grill on since they will keep in the refrigerator for several days and you can use them in so many ways. You can add them to salads, sandwiches, and pasta or as topping for pizza.
One of my favorite easy grilled vegetable recipes is to make summer salads from leftover grilled chopped vegetables. Combine grilled and chopped eggplant, squash, zucchini, mushrooms, peppers, onions, and tomatoes with a simple dijon or lemon vinaigrette, for a light lunch or healthy side dish. New to grilling vegetables? Here are some tips & hints to get you started.
Use a or for small vegetables that could fall through the grate like green beans, small mushrooms, and cherry tomatoes. Most anything else can go directly on the grill if you cut the pieces large enough.
Make sure the grill is fully preheated before placing vegetables on the grill.
Slice the vegetables thinner than you would if you were roasting them so they cook more quickly.
Coat the vegetables lightly with a little oil or marinade before grilling.
Clean the grill grate when it is hot and before putting the vegetables on to cook. They will be less likely to stick.
If you are grilling variety of vegetables, start those that take longer to cook before those requiring less time.
Apply any sweet sauce, such as teriyaki or barbecue to the vegetables when they are almost done so they do not burn.
Heat your gas grill by turning all burners to high and closing the lid for at least 10 minutes so it is nice and hot.
Prepare your vegetables while the grill is heating. Cut the vegetables into large enough pieces so they won’t slip through the grate into the fire. Use a grill basket for small items.
Toss the vegetables with oil, salt, and pepper and 1 teaspoon of dried basil, thyme leaves, or tarragon, if desired.
Clean the hot grill rack with a .
Oil the grill grates. I like to do this with a paper towels dipped in oil that I hold with and sweep over the grates.
This is an easy recipe that can be used for all kinds of vegetables. You can use it to make grilled asparagus, grilled zucchini, grilled corn, grilled eggplant, grilled yellow squash, grilled sweet potatoes, grilled peppers, or any combination that appeals to you.
8 – 9 cups of any of the vegetables in the list below* 3 tablespoons olive oil 1 teaspoon dried basil, thyme, or tarragon (optional) Salt and ground black pepper
Heat your gas grill by turning all the burners to high and closing the lid, for at least 10 minutes. while the grill heats prepare your vegetables. Toss them with the oil, dried herb or your choice, and salt and pepper to taste. Clean the hot grill rack with a wire brush.
Arrange vegetables on the hot grill, leaving a bit of space between them. Cover and cook, turning occasionally, until the vegetables have grill marks on both sides and are done to your liking. It should take 10 to 12 minutes for them to be tender.
*Vegetables that are great for grilling
Asparagus – trim tough ends
Carrots (medium size) – peel and then cut in half lengthwise and crosswise
Corn – remove husks and silks.
Eggplant – peel if desired and then cut into 1/2″ thickness.
Mushrooms (small portobellos) - remove the stems
Onions (small) – unreeled and halved lengthwise
Onions (large) – peeled and cut into 1/2″-inch slices
Peppers – remove the core and seed and then cut in half or quarters.
Potatoes (small red) – halved
Sweet Potatoes – peeled and cut into 1/2-inch thick slices or lengthwise wedges
Tomatoes (large ripe but firm) – cut in half crosswise and squeeze gently to remove seeds
Yellow Squash & Zucchini – if small cut them in half lengthwise. If large cut into 1/2″-inch thick lengthwise slices.
Grilled Vegetables are perfectly delicious when cooked with just olive oil, salt and pepper but there are lots of ways you can top them for an added punch of flavor.
While you can grill just a single vegetable, a mixture is always nice. Here are some of my favorite grilled mixed vegetable recipe combinations.
Red, yellow, and green peppers
Red peppers, yellow squash, and zucchini
Red peppers, eggplant
Potatoes and sweet potatoes
Onions, peppers, and mushrooms
Grilled veggies are great plain or drizzled with a little olive oil or you can top them in lots of ways. Here are a few favorites.
Balsamic or red wine vinegar
Fresh squeezed lemon juice
Chopped fresh herbs
Honey mustard sauce
Looking for more ways to grill vegetables? Want to try grilled ratatouille or grilled zucchini rollups? Check out these deliciously easy grilled vegetable recipes.