How to Grill Summer Vegetables
The grill transforms garden produce by concentrating natural sugars into a smoky, charred finish. It requires vigilance rather than complex seasoning.
Uniformity is your best friend
If the pieces are different thicknesses, some will burn while others remain raw. Use a mandoline or a steady knife to keep your cuts consistent.
- Large mixing bowl
- Long-handled tongs
- Stiff wire brush
- Heavy-duty grill sheet or basket (optional)
What goes in.
- 2zucchini, sliced into 1/2-inch thick planks
- 2bell peppers, quartered with seeds removed
- 1large red onion, cut into 1/2-inch thick rings
- 1 bunchasparagus, woody ends snapped off
- 3 tbspgrapeseed or avocado oil
- 1 tspkosher salt
The Sear Strategy
Lay vegetables perpendicular to the grate bars. Do not move them until they release naturally from the metal; that release is the visual cue that you have a proper char.
The method.
Prep the grill
Clean the grates thoroughly while hot, then oil them using a paper towel dipped in oil held by tongs.
Season
Toss all cut vegetables in the oil and salt in a wide bowl. Ensure every surface is coated to encourage even browning.
Arrange
Place dense vegetables like onions and peppers on the hottest part of the grill first. Leave space between pieces so they roast rather than steam.
Flip
Turn once the undersides show deep brown grill marks. Asparagus and zucchini only need 2-3 minutes per side.
Finish
Remove from the heat when the vegetables are tender but still offer slight resistance when poked with a knife.
Other turns to take.
Balsamic Glazed
Whisk a teaspoon of balsamic vinegar into your oil before tossing the vegetables.
Herb-Infused
Toss the finished, hot vegetables with chopped fresh rosemary or thyme immediately after pulling them from the grill.
When it doesn't go to plan.
If your grill has hot spots, rotate your vegetables frequently to ensure even cooking.
Place delicate items like asparagus in a grill basket if you are worried about them falling through.
Salt the vegetables right before hitting the heat to prevent them from releasing too much water early on.
The ones that keep coming up.
Should I soak vegetables in water before grilling?
No. Excess surface moisture prevents the vegetables from charring, leading to a soggy texture instead of a crisp one.
Can I grill smaller vegetables like cherry tomatoes?
Use a skewer for cherry tomatoes so they don't fall into the fire; they cook very quickly and will burst once the skin blisters.
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