How to Grill Vegetables
The secret to grilling vegetables isn't the seasoning; it is managing the space between the fire and the produce. If you move them too often, they steam; if you leave them alone, they char.
Size is your best friend.
Keep pieces large enough to handle with tongs and ensure they have a flat surface area to make contact with the grill grates.
- Heavy-duty grill tongs
- Cast iron grill grate or basket
- Hardwood charcoal or high-output gas grill
What goes in.
- 2large zucchini, sliced into 1/2 inch planks
- 3bell peppers, cut into wide strips
- 8 ozcremini mushrooms, left whole
- 1/4 cupneutral high-heat oil like grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspcracked black pepper
Don't touch them
After placing the vegetables on the hot grates, walk away for at least three minutes. Let the metal do the work of releasing the vegetable from the grate naturally.
The method.
Heat the grill
Get your grill to medium-high heat. You should be able to hold your hand over the grates for about four seconds before it becomes uncomfortable.
Oil the produce
Toss all vegetables in a bowl with the oil, salt, and pepper. Use your hands to ensure every nook and cranny is coated.
Arrange the vegetables
Place planks and strips perpendicular to the grates. This prevents them from falling through and creates cleaner char marks.
Sear and flip
Cook for 3–5 minutes per side. Flip only once. Use a thin metal spatula if the vegetables are too soft to turn with tongs.
Verify doneness
The vegetables are done when they are flexible and have deep brown char lines, but still retain a slight resistance when pierced with a fork.
Other turns to take.
Balsamic Finish
Brush with a thin layer of balsamic glaze only after taking the vegetables off the heat to avoid burning the sugars.
Herb-Infused
Bundle sprigs of rosemary and thyme together to use as a brush for basting the vegetables with oil while they cook.
When it doesn't go to plan.
Always preheat your grill grate for at least 10 minutes and scrape it clean before laying down the vegetables.
Tougher vegetables like carrots or broccoli should be blanched in boiling water for three minutes before hitting the grill.
If using smaller vegetables like cherry tomatoes or asparagus, use a perforated grill pan to keep them from hitting the flames.
The ones that keep coming up.
Why did my vegetables stick to the grill?
The grate was likely not hot enough or the vegetable was moved before a crust had time to form. Give it more time.
Can I use butter?
Butter has a low smoke point and will burn quickly on a hot grill. Use oil for the cooking process and finish with butter if you like.
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