How to Grill Vegetables
Vegetables don't need much help on a grill. When exposed to direct flame, their natural sugars caramelize quickly, creating a depth of flavor you cannot replicate on a stovetop.
Consistency is your best tool
Uniform cuts ensure everything hits the grate at the same time. If a piece is significantly smaller, it will turn to mush before the rest gains color.
- large mixing bowl
- tongs
- grill brush
- baking sheet for transport
What goes in.
- 2 largezucchini, sliced into 1/2-inch planks
- 1 lbasparagus, woody ends snapped off
- 2bell peppers, quartered with seeds removed
- 3 tbsphigh-smoke point oil like grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspfreshly cracked black pepper
Don't touch it
Once the vegetable hits the grate, leave it alone. Moving it too early prevents the char marks from forming and causes the vegetable to stick to the metal.
The method.
Preheat
Clean the grates thoroughly while the grill reaches high heat. You want the surface clean so the vegetables get distinct marks rather than sticking to old residue.
Coat
Place all prepared vegetables in a large bowl. Add the oil, salt, and pepper. Toss with your hands until every surface is glistening.
Arrange
Lay the vegetables across the grates perpendicular to the bars. Start with the ones that take the longest, like the peppers, followed by the zucchini.
Monitor
Cook for 3 to 5 minutes per side. Watch for the moment the edges darken and the vegetable releases easily from the grate when lifted with tongs.
Finish
Remove to a platter once they are marked and slightly softened. Let them sit for two minutes before serving to allow the internal heat to finish the centers.
Other turns to take.
Balsamic Glaze
Drizzle a small amount of balsamic glaze over the vegetables immediately after pulling them off the grill.
Lemon and Herb
Toss the finished vegetables in a bowl with a squeeze of fresh lemon juice and chopped parsley or mint.
When it doesn't go to plan.
Use a grill basket for smaller items like cherry tomatoes or chopped onions so they do not fall through the grates.
If your grill has hot spots, rotate the vegetables halfway through the cooking time to ensure an even char.
Asparagus should be placed parallel to the grill grate bars if you are worried about them falling through.
The ones that keep coming up.
Should I marinate the vegetables first?
Keep it simple. Oil and salt are sufficient. Marinades with sugar or heavy acids often burn or turn the vegetables soft before they have a chance to char.
Can I grill ahead of time?
Grilled vegetables are best served warm off the fire. If you must prep early, pull them off while they still have a firm bite, as they will continue to soften as they cool.
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