I love grilled vegetables (and fruit!), but grilling can be a bit tricky if you don’t know the basics. We’ve learned through trial and error, but to save you the same frustration, I thought I’d pass along a few things I’ve learned about grilling vegetables on the grill.
Tips for Grilling Vegetables
We grill just about every type of vegetable we can, but we’ve found that vegetables with high water content (think onions, squash, peppers, corn) are the best for grilling.
One of the most important things to remember to do is make sure you cut your vegetables approximately the same size so that they cook evenly. You don’t want half your veggies nicely grilled and the other half barely cooked.
Grill veggies over medium heat and be sure turn them often to avoid overcooking/burning. Tougher veggies, such as potatoes, need to be placed closest to the fire, but delicate veggies should be placed farther away from the flames.
Marinades work just as well on vegetables as they do on meats as far as boosting flavor. Delicate veggies — such as mushrooms, onions, summer squash — only need to marinate about 30 minutes. Other vegetables like carrots, potatoes, and winter squash need 1 to 2 hours in a marinade.
Use foil packets to cut down on messes, especially when grilling vegetables that are cut into smaller pieces. If they’re cut too small and you don’t use a foil packet or a grilling basket of some sort, veggies are likely to fall through the grate. We make our own foil packets, but I think Reynolds has foil packets for grilling if you don’t want to have to take the time to make your own.
Using wooden skewers that have been soaked first for bigger veggies is a great way to keep them all together and cuts down on grilling time because you’re turning more than one vegetable at a time.
Do you grill? What are some of your favorite grilled vegetables (or fruits)? Leave a comment below and let us know!
Corn on the cob and onions are my two favorite vegetables to grill. As far as fruits, probably pineapple rings (placed directly on the grill) are may favorite. Peaches and apricots are tied for second place.
Hi Aaron, thanks for commenting.
I love, love, love corn on the cob on the grill too! Do you leave it in the husk? YUM! I also love pineapples – those are my favorite and I think I could eat those every single day. Oh, and peaches are at the top of my list as well.
I’ve yet to try grilled corn on the cob. You guys have made me really want to now! Maybe this weekend…
Definitely peaches! I also like grilled zucchini, mushrooms, brussels sprouts and bell peppers. Yum! I guess I’m gonna have to go buy a grill this weekend!
I just grilled a yellow squash last night… Sliced in half inch pieces, drizzles with olive oil and a little salt & pepper. YUM!!
Mary, that sounds delish! Thanks for sharing.
Getting ready for grilling weather I loved reading thesse tips! I found a cool idea last summer if using a charcoal grill…. while your dinner if grilling you can core apples….place them on a piece of aluminum foil….stuff the core with carmel pieces….wrap tight in foil. After dinner is finished put the covered apples in the grill covered and let them cook as you eat. When your finished with dinner dessert is finished as well!!!!!!
Oh, that sounds yummy, CarrieH! It’s funny you commented on this post today because I was just thinking last night…it’s almost grilling time and I am thrilled about that! FRESH fruits and veggies on the grill < << there is nothing better!