When it comes to barbecue, vegetables tend to take a back seat to burgers and hot dogs, often ending up as a side dish rather than a feature. While there’s certainly nothing wrong with these meaty staples, grilled vegetables can be equally delicious in their own right. That said, proper preparation is essential when grilling veggies in order to retain all nutrients and achieve maximum flavor. If you’re looking to change up your BBQ routine, here are some of our best tips on how to create perfectly grilled vegetables every time.
Root Veggies
Slice root vegetables like carrots and sweet potatoes into even chunks about a quarter-inch thick to ensure consistent cooking. For especially tough pieces, you can also try pre-boiling for a few minutes to help soften them before grilling. Toss the pieces with a drizzle of olive oil and some salt and pepper, then grill over medium heat, turning occasionally, for about 10 minutes or until visible grill marks appear.
Green Veggies
Grilling delicate vegetables like asparagus, zucchini, and bell peppers is a great way to enhance their flavors while preserving their natural crunch. Cut into evenly-sized pieces, then coat lightly with oil to prevent sticking and help the charring process. Place the pieces in a grill basket or on skewers to keep them from slipping through the grates, then grill over medium-high heat until they just start to become tender, typically within 3-5 minutes.
Embrace Marinades
Turn flavor all the way up by experimenting with different marinades for your veggies. Stick with classics like teriyaki or barbecue sauce, or create your own by mixing olive oil with some balsamic vinegar, garlic, and your favorite herbs. Let your veggies marinate for at least 30 minutes before grilling to enhance taste and prevent dryness.
