20 Great Grilled Vegetable Recipes (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.

Marinating vegetables in an oil-based salad dressing or marinade can make them easier to handle and not as likely to stick.

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.

Add oil and seasonings, but go easy on the salt

Give all your vegetable pieces a nice coating of oil before they hit the grill. A good everyday olive oil is a safe bet. Peanut oil or coconut oil will work too, and they'll lend different flavors to your food.

Grill surface should be clean and lightly coated with oil to avoid sticking (prior to heating). 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.

Hard Vegetables (Potatoes, Carrots, Beets, etc.): Marinate these veggies for at least 30 minutes and up to overnight. Semi-Hard Vegetables (Green Beans, Asparagus, Peppers, etc.): Marinate for at least 30 minutes and up to several hours. Soft Vegetables (Broccoli, Tomatoes, Greens, etc.): About 10 minutes is good.

Favorite foods to grill

Traditionally, meats such as hot dogs, burgers, and steaks are the center piece of any American barbecue party. Among Americans who have recently attended a barbecue, 88 percent chose meat or steak as their preferred food of choice at a barbecue.

Which food is least suitable for grilling? ›

Pork chops, certain types of fish and other foods you shouldn't put on the grill grates. Beware of grilling flaky fish (but note that keeping the skin on is a huge help).

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.

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.

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

Tyra Carter (n.d.), a registered dietitian with United Supermarkets, states in her article, "Fruits and Veggies: The Thrill of the Grill," that "artichokes, broccoli, corn, mushrooms, onions, potatoes, summer squash, and peppers turn out great when grilled." Carter also believes the best fruit to grill include apricots ...