With BBQ season coming in full swing and Memorial Day weekend just days away, chances are you’re going to be doing a lot of grilling. If you have vegetarians attending your BBQ, it’s important to know how to make grilled veggies. Grilling vegetables enhances their natural sugars and caramelizes them. Asparagus, summer squash, sweet potatoes, corn, Brussels sprouts, and green beans are some of the best vegetables to grill and here’s how to do it.
Make Sure the Veggies are Well-oiled
All of the veggies’ exposed surfaces need to be covered in olive oil. Oils lock in moisture and prevent grilled vegetables from drying out and it gives salt something to stick to. Also, hold off on salting the vegetables until after they come off the grill.
Use a Basket
To cook smaller vegetables, without having them fall through the grates, use a grilling basket. You can cook cherry tomatoes, Brussels sprouts, squash, and asparagus in them.
Direct or Indirect Heat
Depending on their size and density, vegetables can be cooked over direct or indirect heat. Larger denser vegetables like sweet potatoes take longer to cook and smaller ones like asparagus don’t take much time. If the vegetables take 20 minutes or less to cook, put them on the grate directly above the flame and if they take more than 20 minutes, keep the veggies away from direct heat. Make sure you turn them halfway through cooking.
Marinade After Cooking
Salt and pepper your vegetables and marinate them with vinaigrette or sauces after they come off the grill.