Vegetables are the perfect complement to a burger or steak on the grill. They are flavorful and full of nutrients, and they also come in a wide variety of shapes and colors. It’s easy to find one you love to pair with your main course, and thankfully, vegetables are also simple to grill! With these tips, you will be a veggie grilling master in no time.
Be sure that your vegetables are prepped and cut correctly. For corn, it’s best to soak the ears for at least 15 minutes in water prior to grilling, though you can cook them with or without the husks. For onions and peppers, cut them into quarters. Larger vegetables like squash can be cut in half lengthwise.1 The goal is to get as much surface area as possible. Brush the vegetables with some oil to help them cook and a pinch of salt.
Vegetables don’t take very long to cook, which makes them a great side dish. Most vegetables will cook in about 5-10 mins. Be sure to have some tongs handy to turn them or remove if they get too hot. Try not to move them too much, however, so you can get those nice grill marks.2 Be sure to them on medium to high heat. If you have a kamado-style grill, like a Big Green Egg, cook at about 400℉ over an open flame.3
You can add more salt and lemon after the vegetables have been grilled, or find a recipe for a dipping sauce that you like. Serve the vegetables warm; the colors and the grill marks will make for an eye-pleasing display. The vegetables can also be chopped into a salad or used for a pizza, let your imagination run wild!