Grilling Vegetables

Jul 13, 2020

Grilling Vegetables
A lot of vegetables do well on the grill, but some really stand out, including asparagus, corn, eggplant, mushrooms, peppers, onions, beets, and even cabbage.

How to Grill Vegetables
There are techniques for creating perfect tender-crisp grilled vegetables: directly on the grill over the heat source and indirectly in a grill pan. Here's how to use the two methods:

Direct Grilling
1. Cut larger vegetables (like eggplants, squash, and onions) into smaller pieces; with more surface area touching the grill, they'll pick up more caramelized grilled flavor. The pieces should be large enough that they don't fall between the grates.

2. Most vegetables will cook better and are less likely to stick to the grates if they're marinated first or brushed lightly with cooking oil. To marinate cut vegetables, put in a zip-lock bag and add olive oil, salt, and pepper. Shake to coat.

3. Small vegetables like cherry tomatoes or sliced vegetables work best threaded through skewers.

4. Grill over medium heat until the vegetables reach a desired tenderness.

5. Keep a close eye on your vegetables. Grilling times vary from vegetable to vegetable: Tender vegetables such as asparagus and tomatoes take less time while harder, denser vegetables like potatoes will take a little longer on the grill.

Indirect Grilling in a Grill Pan
1. Start with a grill pan or disposable aluminum foil pan.

2. Cut vegetables into the same thickness for even grilling.

3. Combine vegetables with olive oil, salt, and pepper.

4. Divide the vegetables by size and density, putting more dense vegetables like as carrots and potatoes into one grill pan and softer vegetables like asparagus and green beans into a separate pan. Denser vegetables will take longer to cook.

5. Cook on medium heat.

6. Turn the vegetables, occasionally shaking the pan to keep the vegetables from sticking. Cook until they reach the desired tenderness.

Vegetables to Avoid
Cucumbers, celery, and most leafy greens don't do as well on the grill because of their high water content. Of course, an exception is Romaine lettuce, which hits the grill with excellent results!

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