Which vegetables are good for barbeque?
Including more plants in the meals is always a good choice, and summer’s profusion makes it even easier. I love chopping up fresh vegetables and putting them on the grill for a simple mezze-dish platter side when the grill is already hot for grilled chicken, fish, or kebabs. Grilled vegetables are also a nutritious vegetarian main course. Grill them, then cut them up for our favourite healthy pasta salad (with avocado! ), Mediterranean grain bowls, or these easy grilled veggie sandwiches smothered with ricotta cheese.
Which vegetables are good for grilling?
Almost every vegetable other than leafy greens are wonderful for grilling – here are my favourites:
- capsicum / bell peppers
- eggplant / aubergine
- red onion
It’s a good variety of colour, textures, shapes and flavour, plus these are vegetables that are easy to handle on the grill without using any special equipment (eg. grilling baskets) or skewering.
- Zucchini — green or yellow work perfectly, cut into 1/3″ to 1/2″ slices before grilling—cut too thin and they’ll fall apart.
- Bell peppers, poblano peppers, jalapeño peppers, sweet baby peppers, shishito peppers — slice bell peppers and remove seeds of the bell peppers before grilling for easiest eating.
- Portobello mushrooms or large brown mushrooms — no need to slice the mushrooms, grill them whole. Start the mushrooms gill side down then finish cap side down to hold in moisture.
- Eggplant — grilled is my favourite way to eat eggplant, where it becomes tender, creamy, and smoky
- Carrots — grilling quickly softens carrots and makes a pretty tiger-striped presentation
- Onions — any variety including green onions become oh so sweet when grilled
- Asparagus — fatter asparagus cooks more evenly than skinny and won’t fall through the grates
- Corn — cooking corn doesn’t get easier than this…
- Artichokes — are my fave
- Cauliflower — slices as steaks so they hold together
- Broccoli — slice as steaks or grill in florets
- Romaine lettuce — so good
- Tomatoes — best grilled only if halved or grilled whole, watch them as they tend to explode and leak
How to Make the Best Grilled Vegetables
Want to make perfectly charred, super flavorful grilled vegetables? Check out these tips before you fire up the grill:
- Cut everything to a similar size to ensure even cooking. Plus, you’ll be able to get multiple vegetables (aka more flavour) into each bite!
- Use metal skewers. Wood skewers burn easily on the grill!
- Flip halfway. This one may seem obvious, but it’s important. Good grilled vegetables have a little char on all sides, so make sure you rotate your skewers halfway through cooking. We usually grill ours for around 8 minutes per side.
- Season before and after cooking. To give my grilled vegetables maximum flavour, I season them with olive oil, salt, and pepper before I put them on the grill. Afterwards, I season with salt and pepper to taste and drizzle them with a tasty dressing, sprinkle them with fresh herbs, and serve them with a sauce for dipping.
- Don’t skip the sauce. Grilled veggies are good on their own, but a flavorful sauce can take them over the top. See below for my best suggestions!