How to Grill the Most Delicious Vegetables

Just like steaks, burgers and seafood, grilling vegetables takes some prep work and a keen eye to make sure everything is cooked to perfection.

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The difference between vegetables and meat when grilling is that meat is more of a hands off approach to be sure the meat cooks all the way through and that it is both tender and juicy – vegetables require a little bit more attention when grilling to be sure they are evenly cooked on all sides without being under cooked, a little crisp is better on a vegetable than an under cooked vegetable.

Below are a few hand selected vegetables that your veggies will be grilled to perfection and to make sure whatever dish you are serving will be the most well-made and absolute tastiest it can be.

Corn – remove all husk except the innermost layer and snip off the silk – cook 8 to 10 minutes, turn every 2 minutes

Onions – cut into 1/2 inch thick slices (simply cut in half on most medium to large sized onions) parallel to the equator and place on a skewer – cook 10 to 12 minutes, turn one time about 5 to 6 minutes in.

Asparagus – cut off tough ends half way down the stalk and then bend the bottom half of the stalk until it breaks – cook 5 to 7 minutes, turn at about 3 minutes

Tomatoes – For round and plum, halve cored tomato along the equator and gently squeeze out the seeds but keep the tomato jelly intact, for cherry thread onto a skewer through the stem end of the fruit – cook 4 to 5 minutes for plum tomato, for cherry 3 to 4 minutes – turn twice about 1 1/2 minutes in.

Mushrooms – For portobello mushrooms, wipe the caps clean and snap off the stems, for button and cremini use a skewer and thread through the caps and stems so they don’t rotate when flipped – for portobellos cook about 8 to 10 minutes, for button and cremini, cook about 8 to 12, turn mushrooms for either every 3 minutes

Green Beans – Rinse with water but leave wet, don’t dry – cook for 6 minutes, turn at 3 minutes

Peppers – Halve the peppers lengthwise and remove the core and the seeds and the ribs (white stuff on the inside), cut each half in third length wise – place on a skewer if you’d like – cook 7 to 9 minutes and turn once at about 3 to 4 minutes

Eggplant – Slice the eggplant cross wise into 3/4 inch rounds and cook for 8 to 10 minutes, turn at about 4 to 5 minutes

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