Any season is the perfect time to break out the grill and cook up some deliciousness. If you're looking to add some grilled vegetables to your repertoire, look no further!
This guide will show you how to cook vegetables on the grill in 3 ways like a pro, and by using different grill types including gas, a pellet smoker, and a charcoal grill.
Read on to get some simple yet great recipes for cooking veggies on the grill!
Prep your veggies
The great news is that you can pretty much cook any vegetable on a grill, and as their natural sugars are released they have great flavor. The key to success (and it's kind of hard to go wrong) is to make sure they are not too thick so that they cook through evenly.
Depending on what you're cooking and how, you can either slice them into thin strips or chop them into small pieces and don't forget to wash your veggies first!
If you're using a veggie tray
If you're using a veggie tray or basket, while it's not necessary I do recommend one with lots of small holes in it, particularly if you're using a pellet grill, a charcoal grill, or a gas grill with a pellet tube smoker for great smoke infusion. You can of course punch lots of small holes all over an aluminum foil tray (including the bottom) if that's what you've got - it works just fine.
Chopped-up carrots, potatoes, broccoli, cauliflower, whole garlic cloves, and so on are all excellent options when grilling veggies in a basket or tray (watch broccoli as it chars fantastically but can go too far if cooked for too long).
Once you've chopped up your chosen veggies, then evenly season them. This could be as simple as salt and pepper (don't overdo salt as once it's in it's very difficult to neutralize), or even better, a vegetable seasoning rub like my favorite veggie rub from Traeger, or your own seasoning which can include dry or fresh herbs of your choice. Then brush or toss the seasoned veggies with some olive oil and place them in your tray.
If you're using denser vegetables like potatoes or sweet potatoes, you can put them on to cook say 5-8 minutes earlier than your other veggies so they get a head start, or you can parboil them (before seasoning) for a few minutes before grilling to speed up the cooking process.
If using a gas or charcoal grill then preheat to medium-high heat, or if you're using a pellet grill then preheat to 250º-275º F. Once your grill is heated, place the tray onto the grill grates and cook for around 20-30 minutes for tough vegetables like carrots or beets, or 10-15 minutes for more delegate vegetables like asparagus or zucchini.
If you're making veggie kebabs
Kebabs are a great way to grill smaller delicious vegetables like cherry tomatoes, mushrooms, bell peppers, garlic cloves, and onion pieces. They’re also a great way to mix and match different vegetables so you can get a variety of colors and textures.
To make vegetable kebabs, start by cutting your vegetables into bite-sized pieces. If your vegetables are on the larger side, you may want to cut them in half or even quarters.
As with vegetables done in a veggie tray, season them how you want to. Then you can either toss them with some olive oil (don't drown them!) or brush them with oil after you have your veggies on the skewers.
If you're using wooden skewers then I suggest soaking them in water for around 30 minutes before threading your vegetables onto them, so the skewers don't burn (I alternate veggies when putting them onto the skewers as it looks great!). Once your skewers are loaded up with veggies, it’s time to grill them.
Preheat your grill to medium-high heat and place the skewers on the grill grates over the direct heat. You can brush a light coating of oil on your grill grates if you're worried that your skewers might stick.
You'll want to grill your kebab vegetables for about 8-10 minutes, depending on how done you like them. Just keep an eye on them and flip them as needed (I make sure every side/angle is grilled).
Veggies straight on the grill grates or griddle
If you don't want to worry about veggie trays or skewers, then some of the best-grilled vegetables can be done directly on the grill grates of your gas grill or charcoal grill.
For all of the vegetables we talk about below, we recommend cooking them for around 5-10 minutes unless stated otherwise and flipping them once during cooking so that they evenly cook and char on both sides.
Bell peppers are a summertime grill staple. They come in a variety of colors, and each color has a slightly different flavor. Red bell peppers are sweet, while green bell peppers have a bit of a grassy taste. Yellow and orange peppers fall somewhere in between.
For grilling, we recommend using red, yellow, or orange peppers. Slice them into thin strips so they cook evenly. Then brush with olive oil, and season with salt and pepper.
Onions are another great option for grilling. They can be a little tricky because you don't want them to fall through the grates, so we recommend cutting them into quarters, slicing them very thinly, or grilling them on the griddle. Brush with olive oil, and season with salt and pepper.
Portobello mushrooms make a great vegetarian option when grilling. Just cut out the stem of the mushroom, then brush the mushroom tops with olive oil, turn them over and put a little grated or finely chopped garlic and a knob of butter on them, and grill for 5-10 minutes. Once the butter has melted nicely and the mushroom tops (which are directly on the grate) are slightly charred, then remove them from the grill and enjoy! Or forget the garlic and butter - simply lightly brush the mushrooms on both sides with oil and cook (flipping to ensure both sides char up nicely, but not so much that they're burnt).
Yellow squash is another one of those vegetables that taste great when grilled.
Slice it in half lengthwise. Remove the seeds and discard them. Then, cut the squash into thin slices or spears. Use your favorite seasoning, brush oil onto both sides of the squash slices/spears. Grill on medium-high heat for around 3-4 minutes per side until they are slightly charred and cooked through. Serve immediately!
Eggplant is a bit of an underrated vegetable, but we think it's perfect for the grill. However, it can be a bit tricky as it easily becomes mushy! Start by slicing it into thin rounds or chopping it into small cubes. Brush with olive oil and season with salt/pepper before grilling for 10-15 minutes until tender and slightly charred around the edges.
Sweetcorn, for me, is one of the best grilling vegetables. First, shuck the corn (remove the outer covering) and remove the silk. Wash the corn. It might not be the healthiest, but it tastes great to rub butter over the corn and season with salt/pepper, and herbs such as thyme if you have it. Preheat your grill to medium-high heat. Cook corn on the grill for about 10 minutes, rotating every few minutes. The corn is done when it's slightly charred on all sides. Remove from the grill and enjoy!
Can You Now Grill Vegetables Like A Pro?
As you can see from this guide on cooking delicious, easy grilled vegetables - whether it's in the tray, on a skewer, or over direct heat on the grates, grilling vegetables add a fantastic and healthy dimension to any BBQ!
Fire up the grill and get cooking and check out some of the products linked below to help get your grilled veggies to the next level. Enjoy!
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