This summer, grill all the veggies. Corn, mushrooms and eggplant are no-brainers. But what about sweet potatoes, lettuce and broccoli? A rainbow of peak-season produce opens in a new tab will add vibrancy and variety to your backyard barbecue. Here are some of our favorite picks and recipes to get you started.
Helpful Tips for Grilling Vegetables
Ensure grilling success this summer by following these helpful tips:
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'd prefer to avoid oil.
Grill over moderate heat: Most vegetables grill optimally over moderate heat. Rotate and move them to a cooler part of the grill if they begin to char before heating all the way through.
Precook dense veggies: Precooking dense vegetables like potatoes, beets and parsnips will shorten their grilling time, ensuring tenderness before they char. This is important when combining with meat or softer vegetables on kabob skewers. Precook veggies by blanching them in boiling water until just barely tender, then cool briefly in cold water.
Marinate for extra flavor: Need a quick marinade? Try using a vinaigrette, or simply toss or brush veggies with an easy combo of oil, vinegar, salt and pepper. Remember that the oil in marinades can cause fire flare-ups, so keep your coating light.
Grill more than you need: Grill extra veggies for later on. Leftovers are great in summer sandwiches, grain bowls, tacos and salads.