5 Tips for Cooking Vegetables on the Grill

Grills are not just for carnivores: Vegetables take on a delicious smoky flavor from the grill, and you don’t have to worry about the health risks of under- or overcooking them. You can usually judge if they’re ready just by looking at them. Here are our 5 tips for cooking vegetables on the grill:

1-To Grill or Not to Grill

Some veggies were never meant for the grill. We’re thinking cucumbers, celery and most vegetables with a high water level. Stand-out vegetables for the grill include asparagus, corn, eggplant, mushrooms, peppers, and onions.


Vegetables taste and cook better if you marinate them for at least an hour first. Try a mix of equal parts olive oil and lemon juice with some crushed garlic and chopped herbs. Brush lightly with oil before grilling.

3-Not All Vegetables Are Created Equal

Don’t prepare a variety of vegetables and expect them all to cook at the same time. Whereas vegetables like zucchini and mushrooms cook in a few minutes, potatoes take much longer. Consider precooking them for a few minutes before grilling to ensure they are cooked all the way through.

4-Use a Grill Basket

Either purchase a grill basket in your local store or make your own. You can create a makeshift version by folding a 2-foot-long piece of heavy-duty foil in half and turning up the edges. Your basket can be used to cook smaller veggies, like cherry tomatoes, that might otherwise fall into the coals.

5-Prep Properly

Smaller pieces means faster cooking times. Round vegetables such as eggplant will take on a nice crispy finish if you cut them into thin rounds before cooking.