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.
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.