The BEST Grilled Vegetables

Vegetables take relatively little time to cook, they’re the perfect candidate for cooking on the grill. Veggie options that cook well on the grill are pretty much endless. Adding more plants to meals is always a plus. Summer eats are meant to be simple, and these grilled vegetables are falling right in line.

The best vegetables for grilling are:

Zucchini – green or yellow work perfectly, cut into 1/3 inch to 1/2 inch slices before grilling, cut too thin and they will fall apart.

Bell peppers, poblano,  jalapeno, sweet baby peppers, shishito peppers – slice bell peppers and remove seeds of the bell peppers before grilling for easier eating.

Portabello mushrooms or large brown mushrooms – no need to slice the mushroom, grill them whole. Start the mushrooms gill side down then finish cap side down to hold moisture.

Eggplant – for some people, grilled is the best way to eat eggplant, it becomes tender, creamy and smoky.

Carrots – grilling quickly softens carrots and makes a pretty striped presentation.

Onions – any variety including green onions become sweet when grilled.

Asparagus – fatter asparagus cooks more evenly than skinny and won’t fall through the grates on your grill.

Corn – cooking corn doesn’t come any easier than this.

Artichokes --- the artichoke should be steamed or boiled until tender before putting it on the grill. Brush with oil, sprinkle with salt and pepper then grill.

Cauliflower –slice as steaks so they will hold together.

Broccoli – slice as steaks or grill in florets.

Romaine lettuce – oh so good! Don’t shred it. Cut it length wise down the middle. 

Tomatoes – best grilled in halves or whole, watch them carefully.