Get Your Grill On

Sliced, skewered or seasoned, veggies bring bold flavors to your backyard barbecue

As high-tech and intricate as grills have become, you can do everything on them from charring steaks to baking cookies. Whether you’re a purist who prefers to break out the briquettes or find that nothing gets you going like gas, the grill is the perfect tool for making magic with your veggies.

Slice and Dice

Surface area is crucial to grilling, and greater surface areas increase the rate of cooking. Consistency is also crucial. “Slicing or chopping vegetables into uniform pieces ensures that they will cook evenly,” said Ben Reese, a Fort Walton Beach-based financial advisor who heats up the grill whenever time allows.

Not all vegetables need to be cut up, of course — an ear of corn, for example. But cutting does speed things up and produces a more even cook. Thin or ribboned cuts of veggies like zucchini will have a very short window of time before risking overcooking or over-charring. Thicker cuts will take longer but will be easier to maneuver on the grill with tongs. By contrast, smaller pieces may require the use of a grilling skillet or foil packet to prevent them from falling through the grates. Skewers are also useful in maximizing efficiency, but keep like vegetables together for an even cook.

Season Like a Pro

Coat your vegetable pieces in oil before putting them on the grill. Olive and coconut oils are ideal for grilling. Peanut works well, too, but be mindful of those with allergies. Also note that each will lend different flavors to your food. If you want to season your veggies, do so very lightly, as salt leeches moisture from vegetables. Too much salt before grilling can make it difficult to achieve a charred exterior.

“Italian dressings or vinaigrettes are a great pre-grilling marinade that helps keep veggies moist and adds flavor to them while you’re grilling,” said Jeff Harris, co-owner of Run With It and Blue Bay Lifestyle Co. Harris, a former restaurateur, hosts regularly, keeping his cooking skills up to speed.

“I like to toss my vegetables lightly in oil, salt, pepper, garlic powder, rosemary and thyme and leave them to marinate for a couple of hours before grilling,” grill master Reese added. “This not only adds flavor but also helps prevent sticking to the grill and drying out.”

Handle the Heat

If your grill comes with a built-in thermometer, make it your friend. When grilling vegetables, hotter is not always better. Temps of roughly 400–425 F are typically best. “Medium-high heat is ideal for most vegetables,” said Reese, “as it sears the outside quickly, creating a nice char and flavor while keeping the inside moist.”

Direct or Indirect

In grilling, direct heat refers to cooking directly over the flames, while indirect heat involves cooking adjacent to your heat source. A combination of direct and indirect methods is often useful for grilling vegetables that take longer to cook through, such as whole carrots or cabbage wedges.

“After getting an initial char, move the veggies to a cooler part of the grill to finish cooking on indirect heat,” Reese advised. “Make sure to keep an eye on them and move them around frequently.”

“Direct heat is great for fast cooking — especially when you want a good char on the veggies and to avoid steaming them,” Harris said.

Use Your Lid

Keeping the grill lid open or closing it while you’re grilling is determined by what you’re cooking. For smaller or more delicate vegetables, keep the lid off. Thicker, more dense vegetables, however, benefit from a closed lid because it creates a convection effect, circulating the hot air and helping cook more thoroughly. Thicker veggies like whole cauliflower may need closed-lid grilling, while asparagus and similarly thin vegetables benefit from open grilling.

Post-Grill Seasoning

The best time to season grilled veggies is after they’re finished on the grill. Salt and black pepper, a squeeze of lemon or a simple sauce are all great ways to enhance the taste of your grilled veg. But remember to be conservative rather than heavy-handed. Let that grill flavor shine!