The Best Easy Grilled Vegetables


Know the Vegetables That Are Good for Grilling

Vegetables need little time to cook, they’re the perfect candidate for cooking on the grill. you have endless veggie options that cook well on the grill. If you have veggies that don’t look so appealing to eat raw, don’t throw them out! Toss them on the grill instead. Grilling caramelizes the vegetable’s sweetness by bringing out their natural sugars. If you have a non-veggie liker, try serving them grilled veggies. They’re bound to become converted.


The Best Vegetables for Grilling:

Zucchini — green or yellow work perfectly, cut into 1/3″ to 1/2″ slices before grilling—cut too thin and they’ll fall apart.
Bell peppers, poblano peppers, jalapeño peppers sweet baby peppers, shishito peppers — slice bell peppers. Remove seeds before grilling for easiest eating.
Portabello mushrooms or large brown mushrooms — no need to slice the mushrooms, grill them whole. Start the mushrooms gill side down then finish cap side down to hold in moisture.
Eggplant — grilled is one of the favorite way to eat eggplant, where it becomes tender, creamy, and smoky
Carrots — grilling quickly softens carrots and makes a pretty tiger-striped presentation
Onions — any variety including green onions become oh so sweet when grilled
Asparagus — fatter asparagus cooks more evenly than skinny and won’t fall through the grates
Corn — cooking corn on the grill is very easy.
Artichokes — grilled artichokes are the best.
Cauliflower — slice as steaks so they hold together
Broccoli — slice as steaks or grill in florets
Tomatoes — best grilled only if halved or grilled whole, watch them as they tend to explode and leak

Give Your Veggies an Oil Down.

Follow the golden rule of grilling: oil what you grill, not the grill itself. Drizzle the vegetables with olive oil then spread it evenly with your fingers or oil brush. Mushrooms absorb the oil quickly so work fast but don’t fret too much about them, they’ll produce plenty of their own juice.

Season Simply.

Sprinkle the vegetables somewhat generously with salt and freshly ground black pepper. They will absorb the salt as they cook, enhancing their inherent sweetness. You can also add dried herbs such as oregano, mint, tarragon, or basil if you’d like.

Grill ’em Up Hot.

Grill ’em up hot. Start your veggies over medium heat, about 350°F to 450°F. Then place long slices and asparagus or carrots crosswise over the grates so they don’t fall through. Close the grill lid and cook the vegetables undisturbed, flipping after 3-5 minutes.
Close the lid. Closing the lid of your grill creates the same environment as an oven, baking the vegetables as they lightly char. Just Check their progress every minute.

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