Zucchini, eggplant, onions, bell peppers, corn, asparagus…the list of delicious vegetables goes on and on. Grilling these veggies creates tender, sweet and smoky flavors – creating the perfect side for any meal. But at one time or another, we’ve all been guilty of overcooking the veggies and ended up with dry, charred and lifeless produce.
Here are our four tips for delicious, perfectly grilled vegetables!
Vegetables dry out easily in the extreme heat of the grill. Before you grill your veggies, toss them with a light coating of oil. Oil also helps seasonings like salt and pepper stick to the produce. Make sure not to use an excessive amount, too much coating could cause the oil to drop onto your hot coals and cause flare-ups.
Depending on the type of vegetable, it might be easier to cook in a basket instead of skewer. With a basket, you can shake and toss your veggies over the flames – ensuring an even grilling. This one from Weber has great high sides to keep your veggies inside, and because it doesn’t have a handle, you’ll still be able to close the grill lid!
Sometimes the best way to grill vegetables is to wrap them up in a foil packet. Because of their short cook time, veggies need to be carefully minded when on the grill. If you don’t want to babysit your food, aluminum foil packets will keep your veggies flavorful and moist even if you have to walk away from the grill. Try doubling your foil layers for extra protection from burning and to ensure they won’t dry out.
Marinade isn’t just for meat. Vegetables can also benefit from a soak. Even marinating for as little as 30 minutes can add a punch of flavor to your produce. Combine your veggies in a bowl with a simple marinade of olive oil, soy sauce, lemon juice and garlic before grilling. Trust us; your taste buds will thank you!
Please follow and like us: