It’s officially the season for cooking and eating outside — which coincides perfectly with bright, vibrant summer produce that makes its way into our stores. The best way to make the most of it all? Grill any vegetable you can. Check out some of our favorite veggie picks below for your grill, plus recipes to help you make the most of them.
Helpful Tips for Grilling Vegetables
Grilling vegetables isn't hard, but it does require a bit more care than meat. Ensure success by following our top veggie grilling pointers.
Oil to prevent sticking: A little oil on your veggies or brushed on your grill grates will help prevent sticking. You can use a grill basket if you don’t want to use oil.
Grill over moderate heat: Most vegetables grill best over moderate heat. Rotate them and move them to a cooler part of the grill if they begin to char before they’re heated all the way through.
Precook denser veggies: Precooking dense vegetables like potatoes, beets, parsnips and winter squash will shorten their grilling time and ensure they’re tender before they char. This is important when combining them with meat or softer vegetables in kabobs. Precook by blanching them in boiling water until just barely tender, then cool them briefly in cold water.
Marinate for extra flavor: Need a quick marinade? Try using any vinaigrette you have on hand, or simply toss or brush veggies with an easy combo of oil, vinegar, salt and pepper. Remember that the oil in marinades can cause flare-ups, so keep your coating light.
Grill more than you need: Grill extras for meals later. Leftover grilled veggies are great in summer sandwiches, grain bowls, tacos and salads.