No-Fail Ways to Grill 8 Vegetables (Plus 5 Seasonings You Haven't Tried)
I love roasted vegetables, but it's way too hot to even think about turning on my oven. So in the summer, I leave some room for vegetables on the grill.
Grilling vegetables imparts a delicious smokiness that can't be replicated by any other cooking method. And if your grill is already fired up for your main dish, why not take care of the side at the same time?
EatingWell's Test Kitchen team pulled together a chart of the 8 easiest vegetables to grill and how to prepare them for perfect results every time. Just follow these simple steps:
Step 1 – Preheat your grill to medium-high. Prepare the vegetable of your choice from the chart below.
Step 2 – Brush the vegetable with 1 tablespoon olive oil or canola oil and sprinkle with 1/4 teaspoon salt and pepper – or with one of the flavor combinations below.
Step 3 – Grill the vegetables, turning occasionally, until lightly charred and tender (check the chart for approximate grilling times).
Want more flavor? Toss your veggies with one of these combos after they come off the grill:
Chile-Garlic & Soy: Toss vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1 tablespoon each chile-garlic sauce and reduced-sodium soy sauce and 1/8 teaspoon ground white pepper.
Chili-Lime: Toss vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 3/4 teaspoon each chili powder and ground cumin and 1/2 teaspoon salt. After grilling, toss with 2 tablespoons chopped fresh cilantro and lime juice to taste.
Garlic-Thyme: Toss vegetables with 2 tablespoons extra-virgin olive oil (or canola oil), 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1/2 teaspoon garlic powder and 1/4 teaspoon each salt and freshly ground black pepper. After grilling, toss with 2 tablespoons chopped fennel fronds if desired.
Maple Butter: Toss the vegetables with 2 tablespoons pure maple syrup, 1 tablespoon melted butter, 1 1/2 teaspoons lemon juice 1/2 teaspoon salt and freshly ground pepper to taste.
Spicy Orange: Toss vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), the zest of 1 orange, 1/2 teaspoon salt and 1/4-1/2 teaspoon crushed red pepper.
Hilary Meyer develops and tests healthy recipes in the EatingWell Test Kitchen. She is a graduate of New England Culinary Institute.