21 Grilled-Vegetable Recipes to Steal the Labor Day Spotlight (2024)

FAQs

What are the best vegetables for grilling? ›

The most-popular grilling vegetables (squash, eggplant, peppers, onions, anything kebab) are popular for good reason — but there are a few you might not have thought of that do just as nicely with a little fire.

As you'll notice, most of the vegetables require minimal prep before adding them to the grill, and the cook time is relatively short. Grilled vegetables also keep pretty well in the fridge, so you could cook them a couple days ahead of time for an even faster weeknight dinner.

Oil the Vegetables Lightly

Vegetables dry out when they hit the heat without a little oil. Before putting the veggies on the grill, toss them with a light coating of oil. Don't use too much-it not only adds unnecessary calories, but dripping oil causes flare-ups and greasy flavors.

And as a bonus, marinating veggies can actually save you some time. Because marinades already contain seasoning and oil, all you have to do is toss them on the grill; no additional oil needed. They can go straight from marinade to grill without having to re-season.

But some produce benefits from a quick marinade before grilling time. For instance, cabbage and butternut squash will develop an extra depth of flavor on the barbecue when first soaked for 15 minutes in a simple solution of olive oil, lemon juice, and fresh herbs.

If you need to get vegetables into the oven for dinner right now, add some starch after you've seasoned them with oil, salt, and your spices of choice, tossing to get a thin, even coating. You don't need much—a tablespoon of starch per pound of veg should do it.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Salt significantly improves your veggie's taste and is also a flavor enhancer. Avoid adding herbs and spices without salt since it's the salt that makes all the flavors pop. Ethan Chlebowski suggests adding salt to chopped vegetables a few hours before you begin cooking to help the salt set in.

If you're cooking small or delicate vegetables, anything sliced smaller than three-quarters of an inch, keep the cover open. If the vegetables are thicker, you'll want to close the lid to help them cook through.

Do you season vegetables before or after grilling? ›

To give my grilled vegetables maximum flavor, I season them with olive oil, salt, and pepper before I put them on the grill. Afterwards, I season with salt and pepper to taste and drizzle them with a tasty dressing, sprinkle them with fresh herbs, and serve them with a sauce for dipping. Don't skip the sauce.

Brush or drizzle vegetable oil on vegetables for added flavor and to help keep vegetables from sticking. You can also place the cut veggie pieces in a zip-loc bag and toss with the oil and your favorite spices. Skewers can be helpful when grilling smaller vegetables that might fall through the grate of your grill.

As a general rule, keep cooking time, temperature and the amount of liquid to a minimum when cooking vegetables. That's why steaming is one of the best ways to maximize nutrients.

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

“You can't get a smoky char from the oven,” Jeffrey said. “Grilling also cooks the vegetables a bit faster, meaning that they'll have nice color when they come off the grill, but are less likely to be overcooked.” The time, equipment on hand and type of meal you're cooking will determine which technique you should use.

Certain vegetables do better if they are briefly cooked before being placed on the grill. For example, precook firm veggies, like asparagus and carrots, for about three to five minutes in a saucepan of simmering water. Potatoes can also be cut into slices or wedges and parboiled for about 10 minutes until just tender.

Do You Grill Meat or Vegetables First? We generally recommend grilling meat before grilling vegetables.