26 Vegetarian Grilling Recipes for Your Next Cookout (2024)

FAQs

What veggies are good for grilling? ›

By this, he means seasoning aggressively and early. In the same way you'd add copious amounts of salt and pepper to a steak 30 minutes before grilling, you should do the same with your veggies. The salt will bead on the veggies, then ultimately permeate the surface, flavoring the entire vegetable.

Heat a grill to medium-high and spray with nonstick cooking spray. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.

Method 4: using a grill basket.

Place your grill basket directly on the grill to let it heat up for about 10 minutes while the grill is preheating. This will help prevent the veggies from sticking. Add your sliced and seasoned vegetables to the grill basket and close the lid.

Add oil and seasonings, but go easy on the salt

Give all your vegetable pieces a nice coating of oil before they hit the grill. A good everyday olive oil is a safe bet. Peanut oil or coconut oil will work too, and they'll lend different flavors to your food.

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

Vegetables grill best on medium or medium-high heat directly over coals or gas. A medium-high grill is best for most types of veggies. If you have a gas grill, this is about 400°F to 425°F.

Then put veggies into the hot pan and spread them around so as many as possible are touching the surface of the pan. Start to cook the veggies with the lid closed on the grill. I give my veggies a stir about every 5 minutes, and cook them 15-20 minutes, depending on what type of vegetables I'm using.

How long should vegetables be on the grill? ›

Place the vegetables in the grill basket on the grill, close the lid, and cook for for 20-25 minutes, stirring occasionally. Grill the vegetables until they are cooked to your desired doneness. If you like your veggies crunchy, pull them off after 10 minutes, if you like them softer, leave them on for longer.

Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.

Just be mindful of how long you grill your vegetables, because charring can create benzopyrene, a polycyclic aromatic hydrocarbon (PAH) which research suggests may be linked to increased risk for cancer. However, research is mixed on veggies and PAHs, specifically, with more science focusing on animal products.

Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes). I've also tried grilled brussels sprouts on skewers and loved them!

A stove top grill pan is a great way to cook veggies and fruits indoors in the comfort of your kitchen.

Cutlets, shortloin and middle loin chops, eye of shortloin, lamb fillet, rump chops and steaks, thick flank and topside steaks, lamb schnitzel and lamb topside or silverside steaks are all good to grill.

A combination of these methods is often a good bet for vegetables that take longer to cook through, like wedges of cabbage or whole carrots. Use the direct heat of the grill to get a good sear on the vegetable, and then move it to indirect heat so it can cook through more gently without scorching.

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.