The majority of us could always use a bit more vegetables in our diet. What better way to prepare those veggies than on the grill. The use of grilled vegetables is only limited by your imagination. There is a multitude of dishes that can be prepared with grilled veggies, or you can enjoy them straight off the grill.
Here are 10 Tips for Great Grilled Vegetables
- Fresh is better! If you can get your produce fresh then do it. Get what is in season if you can. Do you garden, or does a friend or neighbor garden? There you go a great fresh vegetable source. Another great idea is hitting the farmers’ markets. I love to go to farmers’ markets because they are filled with such variety that you probably won’t find at your local grocery store.
- Slice the vegetables to allow for the maximum amount of surface area to be exposed to the grill. This will allow the vegetables to cook evenly and quickly. Generally the veggies should be cut to ½ – ¾” thickness.
- A grill basket or skewer will be needed if you are using chopped or smaller vegetables such as cherry tomatoes, grilled asparagus or button mushrooms. If you think a vegetable may fall through the grate, put it on a skewer or in a grill basket.
- Lightly brush on each side with either canola or olive oil. Olive oil is preferred since I think it brings out a wonderful taste in the vegetables. The oil is needed to keep the veggies from sticking and burning on the grill.
- Marinades can be used in place of the oil. If you have a great marinade you want to try out, give it a whirl. You’ll want to let the vegetables marinade for about 20-30 minutes before putting them on the grill.
- Seasoning. Here you have some room to experiment. But overall a bit of kosher salt and some fresh cracked black pepper go along way in adding flavor. Add after you have brushed with oil.
- Before adding the vegetables to the grill, wipe the grate with a bit of oil. The oiled grate with help prevent the vegetables from sticking and burning.
- Keep and eye on the temperature. Grill at a medium-hot temperature over direct heat. Grilling times will vary depending upon thickness and type of vegetables.
- Baste those veggies. While grilled vegetables will lose moisture, some veggies are more susceptible than others. Keep those veggies moist by brushing on a bit of olive or canola oil every so often.
- Doneness. Doneness is a personal preference. Some prefer firmer grilled vegetables, and some prefer softer veggies. The longer they cook the softer they will get. Keep an eye on them.
Grilling vegetables is easy and can add some unique flavors and colors to your dishes. Each vegetable is different and has its own characteristics, the possibilities seem almost endless. It is amazing how much flavor you can bring out of a vegetable just by throwing it on the grill.