Tips for perfect veggies off the grill every time

Published 12:54 pm Wednesday, April 25, 2018

Not sure about cooking vegetables on the grill? Worried that the veggies will be either too done or not done enough? Never fear, follow these tips for perfect veggies off the grill every time. 

Size Matters

Slice veggies into pieces small enough to cook quickly but not too small that they fall apart on the grill. Think of shapes and sizes that expose more surface area to the grill. Cut eggplant, onions and zucchini into strips or rounds rather than chunks.

Pre-cook some vegetables

Firm vegetables should be precooked before being placed on the grill to cut down on grilling time and to ensure they are cooked through. Precook asparagus and carrots for about three to five minutes in simmering water. Potatoes can also be cut into slices or wedges and parboiled for about 10 minutes until just tender.

Coat with oil

Before putting sliced vegetables directly on the grill, brush them with a light coating of olive oil. A sprinkle of salt and pepper will season the veggies and draw out water during grilling.

Watch carefully

Vegetables have different textures and consistencies and each requires a different amount of time on the grill. Denser vegetables like potatoes and peppers will take the longest to cook. 

Consider the packet method

Consider cooking the vegetables in packets on the grill. Lightly coat a long piece of foil with nonstick cooking spray. Arrange the vegetables a single layer leaving enough foil to fold foil over and pinch the edges together. Place the packet on the grill and cook until the vegetables are tender. Be careful of steam when opening the packet.

Layer on the flavor 

For another layer of flavor, dress the grilled veggies with a tasty vinaigrette or a dash of balsamic vinegar.

Sources: EatingWell, Food Network, bon appetite, thekitchn.com