Perfect Grilled Vegetables

Updated at: Thu, 17 Aug 2023 03:28:00 GMT

Step 1

See photo

Step 2

Preheat the grill to high heat (500F)

Step 3

Cut the vegetables into large, flat pieces, so they won’t fall through the grate. (Avoid small vegetable slime cherry tomatoes, radishes, mushrooms, and brussels sprouts with this method.) Specifically, cut pieces into relatively flat strips, 2 inches wide and 1/2 inch thick. (If grilling asparagus, simple trim the ends and leave them whole. For onions, apples, or pears, cut into six equal wedges.)

Step 4

Place the cut vegetables in a large bowl and drizzle with olive oil. Toss or mix the vegetables until they are well coated. Place on the grill at a 45-degree angle to the grate to prevent them from falling through.

Step 5

Grill the vegetables according to the chart. (Cooking times are highly variable based on your grill too- so experiment, and check your vegetables often as they cook as you become familiar with this technique.) When you’re ready to flip, turn them with grill rings, peeling them off along the axis of the grill grate to prevent them from sticking or tearing. Cook the vegetables or fruit until lightly charred on the outside and fork-tender on the inside.

Step 6

Toss with your favorite dressing or sauce, or sprinkle with salt and pepper or other seasoning and serve warm.

Step 7

If using wooden skewers, soak them in water 30 minutes to 1 hour to prevent them from burning on the grill.

Step 8

Cut the vegetables into 1 inch chunks or cubes. Leave whole smaller vegetables such as cherry tomatoes, smaller mushrooms, radishes, and grapes.

Step 9

Place the cut vegetables in a large bowl and drizzle with olive oil. Toss or mix the vegetables until they are well coated, then alternate them on the skewers. Place the skewers in the grill at a 45-degree angle to the grate to prevent the smaller items from sticking.

Step 10

Grill the vegetables for 10-15 minutes, turning the skewers every few minutes so all sides make contact with the heat. Cook until the more hearty vegetables (like peppers, onions, and mushrooms) are charred on the edges and tender enough to eat, but not so long that the more delicate vegetables (like zucchini and summer squash) are burned or dried out.

Step 11

Toss with your favorite sauce or seasoning, and serve warm.

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