Veggies equal fiber and healthy. Grilled veggies equal yummy. We have some tips for how to grill vegetables of all kinds to perfection.
It’s not complicated, but the best taste depends on paying attention to a few details when grilling vegetables. And not all vegetables are created equal as far as grilling, so there are some specifics worth noting.
1. Before grilling, toss the vegetables in lite olive oil. This should be a very light, not heavy, coating of oil.
2. Many veggies will usually cook quickly, so don’t take your eye off the grill. It’s not a bad idea to move denser veggies, like potatoes, to a less direct heat section of the grill after sitting on the hot spot of the grill for a minute or two—you want to be sure that thicker vegetables cook on the inside as well as getting a char on the outside.
3. Use a skewer or grill basket for smaller vegetables so they don’t fall through the grill’s grate. Included might be cherry tomatoes, mushrooms, and sliced carrots and zucchini.
4. The way you cut your veggies will determine length of cooking time. The smaller the size, the quicker the cook time.
5. Try using foil packets. If you don’t want to babysit veggies on the grill, wrap them up in a single layer in aluminum foil and cook on the grill for a few minutes for some veggies (such as zucchini and mushrooms) and about 10 to 12 minutes for corn and potatoes. Watch out for the hot steam that will come out of the foil packet as you open it once off the grill!