The Best Grilled Vegetables How To Grill Vegetables An A Z Guide Recipes
THE BEST GRILLED VEGETABLES! {HOW TO GRILL VEGETABLES, AN A-Z GUIDE}
How to make the best grilled vegetables, without any special equipment! This grilled veggies recipe breaks down all the details for how to grill almost every vegetable imaginable, including prep notes, ideal grill temperatures & times, & more. Consider it your comprehensive guide for learning how to grill vegetables - grilled asparagus to grilled zucchini, & everything in between!
Provided by Jess Larson
Categories Side Dish
Yield varies
Number Of Ingredients 3
Steps:
- Place the seasoned vegetables on the grill. For long, thin vegetables, like asparagus or broccolini, it's best to place them on the grill such that they're positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill 3-8 minutes per side, until tender & charred as desired. Vegetable grill times vary based on the what you're grilling; refer to the blog post for specific vegetable grill times & other grilling instructions.
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- Heat the grill to medium-high, direct heat. Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed.
- Prepare the vegetables. If you haven't already, trim and cut the vegetables while the grill heats. Drizzle the vegetables on both sides with the olive oil and season with salt.
- Make the herby dressing (optional). Place all the ingredients in a small blender or food processor and pulse to combine.
- Grill the vegetables. Grill the vegetables in a single layer, starting with the heartier peppers and onions going down first (or in the hottest area if you’re grill has hot spots), followed by the eggplant, squash, zucchini, mushrooms, and then quick cooking asparagus, and tomatoes. Cover and grill without distributing for 3 to 4 minutes on the first side, then flip and continue to grill for the following total cook times (the number below includes the 3 to 4 minutes on the first side): 8 to 10 minutes for bell peppers and onions7 to 8 minutes for yellow squash, zucchini, eggplant, and mushrooms4 to 6 minutes for asparagus, green onions, and tomatoes on the vine
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- Method 1: directly on the grill. Use this method for larger vegetables like corn, bell pepper, thick sliced zucchini & yellow squash, onion and portobello mushrooms.Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.Marinate your veggies or season them with olive oil, salt, pepper and garlic powder if you'd like.Place your vegetables on the grill in a single layer. Start with corn, portobello mushrooms and onion in the back, followed by bell pepper, zucchini and yellow squash towards the front for even cooking. Close the lid and let the vegetables cook for about 3-5 minutes.After 3-5 minutes open the lid and flip your vegetables, starting with the closer ones that take the shortest amount of time. Cook corn for 15-20 minutes total, portobello mushrooms for 8-10 minutes flipping halfway through, onion for 8-10 minutes flipping halfway through, bell pepper strips for 6-8 minutes flipping halfway through, and zucchi
- Method 2: vegetable kabobs. Use this method for grilling any vegetables you like that have similar grill times like bell pepper, onion, baby bella mushrooms and zucchini.Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.Thread your sliced and seasoned vegetables onto skewers, place them directly on the grill and close the lid.Grill your vegetable kabobs until they're tender and slightly charred, flipping them every 3-5 minutes. Vegetables kabobs will take about 10 minutes total to cook.
- Method 3: foil pack. Use this method with smaller vegetables like brussels sprouts, potaotes and baby bella mushrooms.Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.Place your sliced and seasoned vegetables on a thick piece of aluminum foil and add another piece of foil on top. Seal the edges by folding the pieces of foil together.Use a fork or knife to poke a hole at the top of the foil pack to allow some steam to escape.Place the foil pack over direct heat on the grill and cook for about 20-25 minutes or until tender tender and done to your liking.
- Method 4: using a grill basket. Similarly, use this method with smaller vegetables like brussels sprouts, potatoes and baby bella mushrooms, or vegetables that you cut into smaller pieces.Preheat your grill to medium or medium-high heat, which is about 375 to 400 degrees F on a gas grill. Scrape off any leftover bits from the last time you grilled. Place your grill basket directly on the grill to let it heat up for about 10 minutes while the grill is preheating. This will help prevent the veggies from sticking.Add your sliced and seasoned vegetables to the grill basket and close the lid.Cook your vegetables in the grill basket for about 20 minutes, flipping or stirring them every 5-8 minutes until they're cooked to your liking.
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