5 Vegetables That Taste Way Better When Grilled

When most people think of grilling, they visualize juicy cuts of sizzling meat. And while we’re all for that, there’s no reason to limit yourself that way. If you’re fortunate enough to have made your deck or patio space into an outdoor kitchen, then why not prepare the entire meal outside? After all, vegetables can be grilled just as easily—and the results are just as tempting. Here are some foolproof tips on how to transform humble veggies into show-stopping side dishes.

Zucchini

This humble green veggie cooks quickly and is typically abundant during peak grilling season.

Ingredients:

• 4 medium-sized zucchini, sliced into planks about 1/4 inch thick
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons basil pesto

Directions:

1. Set the grill to medium-high. If you have a charcoal grill, wait until you can hold your hand a few inches over the hot coals for 5-6 seconds before pulling away.
2. Brush the zucchini planks with olive oil, making sure there’s a light coating on both sides. Sprinkle with salt and pepper.
3. When the grill is ready, carefully oil the grates using a paper towel and tongs.
4. Place zucchini planks on the grill, cover the lid, and cook until well-defined griddle marks appear on the undersides, about 3 minutes. Flip and cook until crisp-tender, about 2 minutes longer.
5. Remove the zucchini planks from the heat and brush lightly with pesto. Serve at once.

Serves 4.

Bell Peppers

The natural sweetness of these vitamin-C-packed powerhouses is complemented nicely by the smoky flavor of the grill.

Ingredients:

• 4 multicolored bell peppers (yellow, red, and orange), seeded and quartered
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt

Directions:

1. Preheat the grill to medium.
2. In a large bowl, toss the bell pepper strips with olive oil and salt.
3. Place the bell peppers directly on the grilling grate, taking care not to let any of them slip through the cracks. Grill for 4-5 minutes per side, until the strips are lightly charred and crisp-tender. Serve immediately.

Serves 4.

Mushrooms

The ideal meat substitute for grilling enthusiasts, and a welcome umami boost when prepared as a side.

Ingredients:

• 3 tablespoons butter
• 3 medium cloves garlic, minced
• 2 tablespoons tamari or soy sauce
• 24-32 white button mushrooms, trimmed
• 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon kosher salt

Directions:

1. Preheat the grill to medium-high.
2. Melt the butter in a small saucepan over medium-low heat. Add garlic and cook, stirring, until softened, about 3 minutes. Add the tamari and set aside.
3. In a large bowl, toss the mushrooms with the butter mixture until well coated. Sprinkle the skewers with salt.
4. Thread the mushrooms on 12-inch skewers, leaving a few inches free on either end.
5. Place the skewered mushrooms on the grill and cook, turning frequently, until browned all over, about 10 minutes. Baste with more of the butter mixture as needed.
6. Remove the mushrooms from the heat, sprinkle with rosemary, and serve immediately.

Serves 4.

Asparagus

For this recipe, select stalks that are neither too thick nor too thin—about the diameter of a pencil.

Ingredients:

• 1 pound asparagus spears, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons lemon zest

Directions:

1. Preheat the grill to medium-high.
2. In a large bowl, toss the asparagus with the olive oil, salt, and pepper.
3. Place asparagus spears directly on the grilling grates, taking care not to let any slip through. Cook, turning frequently, until tender-crisp, about 3 minutes. Be careful not to overcook them, or they’ll be unpleasantly mushy and stringy.
4. Remove from heat and sprinkle with lemon zest. Serve immediately.

Onions

The key to success is to thread the onions carefully through the skewers. If the centers aren’t pierced through, they’ll fall into the fire during cooking.

Ingredients:

• 2 large sweet onions (such as Vidalia), sliced crosswise into rounds about 1″ thick
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 teaspoon fresh thyme, minced

Directions:

1. Preheat the grill to medium-low.
2. Carefully drive wooden skewers through each onion slice, taking care to pierce each layer.
3. Brush each slice on both sides with olive oil and sprinkle with salt, pepper, and thyme.
4. Grill the onions over indirect (or medium-low) heat, turning every 10 minutes or so, until golden brown and tender. The total cooking process should take about 25-30 minutes.
5. Serve immediately, or use as a topping for sandwiches or burgers.

Serves 4.

Since grilling weather and harvest season typically go hand-in-hand, it’s the best time to take advantage of the crop’s bounty. Once you’ve experienced the unforgettable union of earth and flame, you may never look at vegetables the same way again.

About The Author: Hi there! My name is Darren Wayland, and barbecue is my dream date. Even better than the classic taste of great barbecue, though, is the camaraderie it brings. I love sharing my delicious creations with my friends and family, especially when they’re enjoying the flavors and festivities as much as I am.

Photo by Daniel Hooper on Unsplash