Quick and Easy Grilled Vegetables
During July and August, when veggies are being harvested, and it’s too hot to be in the kitchen, we must grill vegetables at least once a week. It’s one of the joys of summer. Rubbed in olive oil, grilled vegetables have a mouthwatering flavor and texture. Here is a perfect little chart on how to grill 10 popular vegetables. (Print it out!)
How to Grill Vegetables
- When you grill vegetables, low to medium-low heat is best. The vegetables should be nice and tender, not burned.
- We like to grill on all sides, but experiment as you wish. At minimum, flip halfway or grill on skewers that you rotate so that you get a little char on all sides.
- Our chart tells you how to cut each vegetable. Make sure you make all the cuts for your respective veggies the same or similar size for even cooking.
- Cooking your vegetables with a drizzle of delicious extra virgin olive oil adds flavor but also health. Studies show that the antioxidant capacity of the vegetables cooked with olive oil was even greater than in raw form.
- For maximum flavor, we drizzle with olive oil after cooking as well, as well as season with fresh herbs, salt, and pepper.
Vegetable Grilling Chart
| VEGETABLE | HOW TO PREPARE | GRILLING TIME |
| Artichokes | Cut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt. | 15–20 minutes per side, or until base is tender. |
| Asparagus | Roll spears in olive oil and sprinkle with salt and pepper. | 5–10 minutes; turn every few minutes until tender. |
| Corn | Leave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed. | 10–20 minutes; turn several times. |
| Eggplant | Cut in half lengthwise or into circles about 1/4 inch thick. Brush with olive oil. | 4–5 minutes per side. |
| Fennel | Remove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.) | 5–6 minutes per side. |
| Leeks | Cut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.) | 4–6 minutes per side. |
| Mushrooms | Use large caps, such as Portobello. Brush with olive oil and slice after grilling. | 8–10 minutes per side. |
| Onions | Cut into 1/2-inch slices. Brush with olive oil and sprinkle with salt. | 8–10 minutes per side. |
| Peppers | Cut bell peppers in half lengthwise, remove seeds, and brush with olive oil. | 6–10 minutes skin side down, then 3–4 minutes on the other side. |
| Summer Squash/Zucchini | Cut into thirds or halves (lengthwise like spears). Brush with olive oil and sprinkle with salt. | 5–8 minutes per side. |
Grilled Vegetable Recipes
Enjoy a few grilled vegetable recipes from our Almanac archives:
Read Next
- Grilled Baby Vegetables With Garlic-Saffron Buttter
- Latin-Style Grilled Corn
- Grilled Eggplant With Herbs
For more recipes for the grill, see Grilling Recipes: Meat, Fish, Vegetables, and Dessert.
Catherine Boeckmann
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I like to keep as much of the vitamins in vegies. I don't know if that is the case grilling vs. in the micro or just conventional methods. I woul love to hear the answer to that since the trend is to grill.
How do you cook kabobs if you're adding beef cubes to the veggies? This speak to just veggies. Thanks.
Cook the beef separately from the vegetables—on different kabob sticks, at different times. Cook the beef as you would if you were grilling or broiling.
Handy quick reference guide! Thought I should share my favorite grilled veggie marinade - you probably already have all the ingredients in your kitchen! http://www.bitememore.com/feedme/124/balsamic-grilled-vegetable-recipe
Do you place the vegetables over the coals or off to one side? Do you use a wind-screen?
If you have a real wood fire or large pile of coals you're cooking over, my favorite is to bury just below the surface of the fire a couple of large onions without peeling ANY skin off before burying (actually cover them up with coals). Leave in till outer part is beginning to turn a definite "burned black" all over (just pull back some coals to see). Make sure heat is even all around the onion while buried. When done, pull out with metal tongs, let cool, cut in half & peel off the outer burned layers. Cooked all the way through is desired. Most wonderful juicy onion I've ever had.
I put them over the coals until they are done, then off to the side to keep warm. My grill is covered so I put the lid down.
I too put them over the coals. i typically put a little olive oil, salt/frsh pepper, garlic powder, fresh garlic, and then, for some kick, add a bit of red pepper flakes, all mixed in a bowl or baggie. Oh my........
