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5 Simple Tips for Grilling Vegetables

May 19, 2013

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Nothing says summer better than a good old-fashioned barbecue. If you’re a vegetarian or vegan, you might wonder what you can enjoy among the classic barbecue staples like hamburgers, chicken kebobs, and fire-grilled shrimp.

But grilling vegetables is actually easy and delicious – especially if you grow your own. And the best part is that they make a great main dish packed with delicious vitamins, minerals, and fiber!

Here are some tips to use when cooking vegetables on the grill:

1. Slice and dice: Cut your vegetables into pieces that are small enough to cook quickly, but large enough to stay intact. Slice thick vegetables like squash and eggplant into 1/4-inch thick portions, and put long, thin veggies, such as asparagus and green onions, on the grill whole.

2. Use skewers: Keep smaller vegetables from falling apart with skewers. Pair up soft vegetables like cherry tomatoes and mushrooms, and do the same with hard veggies like peppers and onions.

3. Infuse flavor: Before putting your veggies on the grill, marinate them for at least 30 minutes in a strong seasoning that will boost their flavors and stand up to the grill, like fresh lemon juice, raw garlic, or apple cider vinegar.

4. Make it hot: Get your grill really hot so the vegetables don’t stick. For a little extra help, brush them with avocado oil first, which has a slightly nutty flavor and a smoke point of 520° F.

5. Turn often: Your grill will be very hot, so make sure to turn the veggies often to avoid overcooking. Another way to keep them from burning is placing them over high heat for a few minutes and then moving them to a cooler part of the grill.

Bonus tip! If you have a charcoal grill, use all-natural hardwood lump charcoal, which burns fast, hot, and is completely additive-free.

Now that you have these tips in hand, here are a couple of delicious vegetable recipes that you can grill right up:

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What’s your favorite summertime grilling recipe for vegetables?