What are the best vegetables for grilling?

Some of the best vegetables for grilling include zucchini, eggplant, bell peppers, red onion, mushrooms, asparagus, corn, and tomatoes. Choose firm, fresh veggies that can hold their shape on the grill. Avoid overly soft or watery vegetables.

Do I need to marinate vegetables before grilling?

No. Acidic marinades (with vinegar or lemon juice) can break down vegetable fibers and cause mushiness. Instead, lightly toss or spray dry veggies with olive oil and season with salt, pepper, and garlic powder. Add sauces or vinaigrettes after grilling for the best texture.

Should I peel vegetables before grilling?

In most cases, no peeling is necessary. The skin helps vegetables hold their shape and adds texture. Just give them a good wash and slice evenly for uniform cooking.

Perfectly Grilled Vegetables-

Description

Learn how to make perfectly grilled vegetables with this easy, foolproof recipe. A healthy summer side dish, these smoky, flavorful veggies are caramelized to perfection every time. As a caterer, I’ve prepared this grilled vegetable recipe for hundreds of guests—and it never disappoints. Vegan + gluten-free.

Ingredients

2 red bell peppers, cut in half or quarters ( or sub green or yellow)
1 red onion, sliced into 1/2-inch rounds (or in wedges with the stem end intact)
1 medium eggplant, sliced in 1/2-inch rounds
2 medium zucchini or yellow squash, cut in half lengthwise
1 bunch asparagus, tough ends removed
optional additions: mushrooms, radishes, halved tomatoes,
olive oil- use spray olive oil if possible!
sea salt and black pepper to taste
granulated garlic powder to taste
Optional: red pepper flakes or Aleppo chili flakes, shown with our Basil Vinaigrette

Instructions

Preheat the grill to medium-high heat.
Prep and Season. Wash, dry, and cut all the veggies. In a medium bowl, working in separate batches, toss veggies with olive oil, and season with salt, pepper, garlic powder, and optional chili flakes and place on a sheet pan. At this point, you can refrigerate for later.
Grill. Place the veggies on the hot, greased grill, working in batches if necessary. Close the lid, and check after 3-4 minutes; adjust the heat down if necessary. Flip the veggies, and cook another 3-4 minutes, or to your liking. The veggies will continue to cook a bit after being removed from the heat.
Tip: I always grill the eggplant first and stack and wrap it tightly so it continues to cook all the way through.
Platter. Cut veggies smaller if you prefer, and place them on a platter. You can simply serve them with a scattering of fresh herbs and lemon zest, or serve them with our basil vinaigrette.

Notes

Leftovers will keep up to 4 days in an airtight container in the refrigerator.

Veggies can be prepped up to 24 hours ahead and stored in the fridge.

Nutrition

Serving Size: 1 cup
Calories: 95
Sugar: 4.1 g
Sodium: 294.4 mg
Fat: 7.2 g
Saturated Fat: 1 g
Carbohydrates: 7.4 g
Fiber: 2.8 g
Protein: 1.7 g
Cholesterol: 0 mg