Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.
Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.
Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.
Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.
White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.
Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.
To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.
Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.
Some Popular Vegetables For The Grill
Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.
Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.
Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn oten to avoid burning.
Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.
Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.
Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.
Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.
Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.
Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.
Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.
The following grilled vegetable recipes will make great sides for your next barbecue.
Grilled Ricotta Basil Tomatoes
- 6 round large tomatoes or 12 small round tomatoes
- One pound of ricotta cheese
- 1 whole egg
- 1 tablespoon of chopped parsley
- 1 teaspoon of chopped marjoram
- 1 tablespoon of chopped basil
- 1/2 teaspoon of minced garlic
- 12 small, whole basil leaves
- 2 tablespoon olive oil
- Salt and pepper
Preheat your grill to medium and grease the grill grates with oil.
Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.
Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.
Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.
Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.
Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.
Insert whole basil leaves into the filling of each tomato and serve immediately.
Grilled Sweet Potato Fries
- 2 large sweet potatoes
- 2 tablespoons vegetable oil
- 2 teaspoons brown sugar
- 1 teaspoon coarse salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
Set up your grill in a 2-zone configuration, one side hot, the other side cool.
Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.
Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.
Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked.
Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.
Grilled Summer Fresh Peppers
- 1 each yellow, orange and red pepper
- 18 fresh basil leaves, chopped
- 18 cherry tomatoes, quartered
- 1 cup shredded part-skim Mozzarella Cheese
- 1/4 cup Balsamic Vinaigrette, divided (recipe below)
Heat grill to medium-high heat.
Cut each pepper lengthwise in half. Remove and discard seeds.
Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,
Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.
Grill 8 to 10 minutes or until peppers are crisp-tender.
Place peppers on a platter and drizzle with remaining dressing.
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper
In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup
- 8 small artichokes, trimmed and halved
- 1 lemon
- 3 garlic cloves
- 3 sprigs thyme
- 2 tablespoons olive oil, plus more for brushing
- Salt to taste
- Spicy Lemon Aioli, recipe below
Preheat grill and oil the grill grates.
Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.
Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).
Remove from the water and set aside for about 5 minutes, allowing them to dry.
Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.
Serve with the Spicy Lemon Aioli, if desired.
Spicy Lemon Aioli
- 1/4 cup mayonnaise
- Juice of 1/2 a lemon
- 1/4 teaspoon hot sauce
- 1/4 teaspoon minced garlic
- Sea salt to taste
- Pepper to taste
Whisk together all ingredients and season to taste.
Grilled Zucchini-and-Summer Squash with Citrus Splash
- 2 tablespoons grated orange rind
- 3/4 cup fresh orange juice (about 3 oranges)
- 1/2 cup fresh lime juice (about 3 limes)
- 3 tablespoons honey
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 red onions
- 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
- 4 yellow squash, each halved lengthwise (about 1 pound)
- 3 tablespoons thinly sliced fresh basil
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.
Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill and oil grill grates.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.
Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.
The mushrooms are a great side for grilled meats.
- 2 pounds of small crimini mushrooms
- 2 lemons
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 2 teaspoons fresh thyme, chopped fine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat your outdoor grill and oil the grill grates.
Wipe the mushrooms clean with a damp towel and trim the tips from the stems.
Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.
Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.
Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.
Add the grilled crimini mushrooms to the reserved dressing. Mix well.
Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.
Bring to room temperature before serving.
Parmesan Garlic Corn
- 4 ears of fresh corn on the cob
- 2 tablespoons butter
- 1 clove garlic, grated on a microplane grater
- 1/4 cup freshly shredded Parmesan cheese
- 1 tablespoon freshly chopped Italian parsley
Preheat grill and grease grill grates with oil.
Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.
Place bowl in the microwave for 10 – 15 seconds on high.
Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.
Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.
Crusty Grilled Onions
- 2 tablespoons paprika
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 4 Vidalia onions or other sweet onions, cut in half
- 1/4 cup canola oil
Heat the grill to medium-high and grease the grill grates.
Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.
Brush onions on all sides with oil and coat in the seasoning mixture.
Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.
- Grilled Vegetable Recipes (deafchefatlarge.com)
- Weight Watchers Experts Give Easy Ways To Grill Healthier (minnesota.cbslocal.com)
- Marinated Tofu and Vegetables (recipegluadys.wordpress.com)
- Lemony Grilled Eggplants (passiononaplate.wordpress.com)
- Vegan Basil Pesto Using a Mortar and Pestle (anodetomungbeans.wordpress.com)
- Turkey and Grilled Vegetable Salad (expatpaleo.com)