What Are the Best Tips for Making Grilled Vegetables?

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  • Written By: Patti Kate
  • Edited By: W. Everett
  • Last Modified Date: 22 May 2018
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Grilled vegetables may include many varieties, but fresh garden vegetables are generally the healthiest choice. Fresh vegetables will also grill up crispier than vegetables that have been canned. For those who are especially health conscious, choosing organic vegetables for grilling is a good option. Many cooks suggest mixing other ingredients with grilled vegetables, such as rice and flavorings. When preparing grilled vegetables on a grill, always use a low to medium heat or they can easily burn.

Selection is important when making grilled vegetables. It's best to use vegebables that have the highest nutritional content. Carrots are high in vitamin A and rich in antioxidants. Peppers of all kinds are excellent choices for preparing on the grill, and mushrooms and corn may also be added to the mix. Adding some red onions as well as fresh eggplant and zucchini can be an excellent way to incorporate good taste with nutrition.

Vegetables should be thoroughly washed before being placed on the grill. The outer skin of carrots should be peeled off before grilling. When chopping raw vegetables to grill, it's important to cut pieces of a sufficient size. If the vegetable pieces are too small, they might fall apart on the grill. Bite-sized pieces may be used, but it's best to place them on a skewer rather directly on the grilling grate.


It is not always practical or desirable to grill vegetables on a barbecue or outdoor grill. Alternately, grilled vegetables can easily be prepared on the stove top. After the vegetables have been washed and sliced, it is best to brush them with a coating of vegetable oil. For a savory flavor, it's a good idea to let the vegetables marinate for an hour in a favorite marinade sauce before grilling them.

If possible, it's best to use a lightweight stove-top grilling pan. Alternately, a cast iron skillet will do fine for preparing grilled vegetables. The frying pan should be coated with oil and placed on the highest heat setting. Broccoli or cauliflower may take a little more time to grill, if tenderness is desired.

Whether grilling the vegetables outdoors on a grill or on the kitchen stove top, it is necessary to turn them over several times throughout the process. This will prevent the vegetables from becoming scorched and from sticking to the grate or pan. Brushing additional sauce over the vegetables as they cook will keep the flavor locked in.



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Post 3

If you are going to put vegetables directly on the grill it is important that the grill is cleaned and lightly oiled. This will help prevent sticking and ensure even cooking all over.

Post 2

@whiteplane - I am also a big fan of vegetable grill pans and what I love is that I can incorporate grilled veggies into things you wouldn't associate with the grill like pasta or casseroles. I just fire up the gas grill, cook up the veggies and use them in any recipe I'd like.

I actually made my own vegetable grill pan by taking an old baking dish and drilling the holes myself. It took less than ten minutes and it seems to work as well as any other pan I've seen.

Post 1

Having a vegetable grill pan makes grilling veggies so much easier and it also lets you grill things you couldn't normally. The pan is basically like a deep oven pan with one or two inch walls. It has small holes all over the bottom and sides so that the heat and smoke can come into contact with the vegetables but they do not fall down into the fire.

The advantage is that you can work with small pieces of veggies and you can grill things that are hard to put on skewers. This can be anything from sweet potatoes to avocados. The possibilities are limitless and it is so easy to use. You can find them in most cooking stores.

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