Grilling is a great way to cook a variety of foods, from meat to vegetables. But when it comes to grilling vegetables, there are some tips and tricks that can take your grilled veggie game to the next level. In this ultimate guide for grilling vegetables, we’ll explore the ins and outs of grilling veggies, from the best ways to prepare them to delicious recipes you’ll want to try right away.
Table of Contents
What Vegetables Are Good to BBQ?
Not all vegetables are created equal when it comes to grilling. Some vegetables like eggplant, zucchini, and bell peppers grill up beautifully, while others like leafy greens or delicate veggies like asparagus are a bit trickier. Here are some of the best vegetables to grill:
- Bell peppers
- Eggplant
- Zucchini
- Squash
- Corn on the cob
- Onions
- Mushrooms
- Cabbage
- Asparagus
Preparing Vegetables for Grilling
Before you start grilling, you need to prepare the vegetables. Here are some tips to help you get started:
Choose the right vegetable
Not all vegetables are suitable for grilling. Some, like broccoli and cauliflower, are too delicate and can fall apart on the pellet grill. Stick to firm vegetables like peppers, onions, zucchini, and eggplant.
Cut the vegetables into even pieces
This will ensure that they cook evenly and prevent some pieces from burning while others are undercooked.
Marinate the vegetables
Marinating the vegetables in a mixture of oil, vinegar, and seasonings can add extra flavor and prevent them from sticking to the grill.
Use skewers or a grill basket
Using skewers or a grill basket can make it easier to grill vegetables, especially smaller pieces like cherry tomatoes and mushrooms.
How to Grill Vegetables to Perfection
Grilling vegetables is a healthy and delicious way to enjoy the flavors of fresh produce. Here are some tips to make sure you get the best results when grilling vegetables:
Preheat your Z Grills
Just like when grilling meat, it’s important to preheat your grill before cooking vegetables. This will ensure that the vegetables cook evenly and prevent them from sticking to the grates.
Don’t overcook your vegetables
Vegetables cook quickly on the grill, so it’s important to keep an eye on them to prevent them from burning. Cook the vegetables until they’re slightly charred and tender, but not mushy.
Use different cooking methods
Grilling is not the only way to cook vegetables. You can also roast or sauté them to change up the texture and flavor.
Get creative
Don’t be afraid to experiment with different vegetables and flavor combinations. Grilled vegetables are a versatile ingredient that can be used in a variety of different dishes.
Delicious Grilled Vegetables Recipes
Now that you know the basics of grilling vegetables, it’s time to put your skills to the test with some delicious recipes. Here are a few of our favorites:
Grilled Squash and Zucchini
This recipe is a simple yet flavorful way to grill up summer squash and zucchini. The vegetables are brushed with a tangy balsamic glaze before grilling, which adds a sweet and savory flavor.
Grilled Bell Peppers
Grilled bell peppers are a versatile side dish that pairs well with just about any grilled meat. This recipe uses a simple marinade of olive oil, garlic, and balsamic vinegar to give the peppers a tangy flavor.
Grilled Mexican Street Corn (Elotes)
If you’re looking to spice up your corn on the cob, try making grilled Mexican street corn, also known as elotes.
To make grilled Mexican street corn, first grill your corn on the cob until it’s cooked through. Then, brush the corn with mayonnaise, sprinkle with crumbled cotija cheese, and top with chili powder and a squeeze of lime juice.
Grilled Vegetable Skewers
Grilled vegetable skewers are a must-have at any BBQ. The skewers allow for an even cook and make it easy to enjoy the different flavors of the vegetables.
To make grilled vegetable skewers, simply chop up your favorite vegetables into bite-sized pieces and thread them onto skewers. Some great vegetables to use are bell peppers, zucchini, onions, and mushrooms. Brush the skewers with olive oil and sprinkle with salt and pepper. Grill for 10-12 minutes, flipping occasionally.
Grilled Cabbage
Grilled cabbage is a surprisingly delicious and healthy side dish that’s easy to prepare. This recipe uses a spicy sriracha glaze to give the cabbage a flavorful kick.
Grilled Spinach
Grilled spinach may sound unusual, but it’s actually a tasty way to prepare this leafy green. The spinach is tossed with olive oil and lemon juice before grilling, which gives it a smoky, charred flavor.
Grilled Zucchini
This simple recipe lets the natural flavor of zucchini shine through, with just a touch of olive oil and salt.
Grilled Corn on the Cob
Another classic barbecue recipe, this one gets a smoky flavor from the grill and a sweet and tangy topping.
Grilled Brussels Sprouts
Brussels sprouts are not only healthy, but they’re also delicious when grilled.
To make grilled Brussels sprouts, simply trim the ends off the sprouts and cut them in half. Toss the sprouts with olive oil, salt, and pepper. Grill for 8-10 minutes, flipping occasionally. Once the sprouts are tender and lightly charred, remove them from the grill and serve.
Grilled Mushroom Skewers
Meaty mushrooms are the star of this recipe, which pairs them with a tangy balsamic marinade.
Conclusion
Grilling vegetables is an easy and healthy way to enjoy the flavors of fresh produce. With these tips and recipes, you’ll be able to create delicious grilled vegetable dishes that are sure to impress. So fire up your grill and get ready to savor the fresh flavors!
Grilled Vegetables
Equipment
- Z Grills Smoker Grill
- Z Grills Apple Wood Pellets
Ingredients
- ½ cup white balsamic vinegar
- ¼ cup finely chopped shallot (from 1 shallot)
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
- 1 ½ teaspoons kosher salt
- 1 cup olive oil
- 1 large eggplant, cut into 1/2-in.-thick rounds
- 2 zucchini (about 12 oz.), cut into 1/2-in.-thick planks
- 2 yellow squash (about 12 oz.), cut into 1/2-in.-thick planks
- 3 portobello mushroom caps, gills removed, caps halved
- 1 pint multicolored cherry tomatoes
- 8 ounces burrata cheese
- 1 cup small fresh basil leaves
Instructions
- Fill the pellet hopper of your Z Grills wood pellet grill with pellets. Set temperature to the HIGH setting (450 °F), close lid, and preheat pellet grill for 10 to 15 minutes.
- In a large bowl, stir the vinegar, shallot, mustard, honey, thyme, and salt together. Slowly whisk in olive oil until it is well combined with the rest ingredients. Reserve 1/4 cup vinaigrette.
- Add eggplant, zucchini, yellow squash, and portobellos to remaining vinaigrette in bowl, and toss together. Place vegetables on the grill grate, close the lid, and grill until lightly charred, 4 to 5 minutes per side. Then remove from grill, and set aside.
- Toss together tomatoes and reserved 1/4 cup vinaigrette in a large cast-iron or other heatproof skillets. Place the skillet on the grill grate, close the lid, and grill until skins burst and juices begin to release, 12 to 15 minutes.
- Place eggplant mixture on a large platter. Top with tomatoes and juices from skillet. Tear the burrata into pieces, and scatter over vegetables.
- Top with basil leaves just before serving.
