You are here

How to properly grill 14 different vegetables

Grilled vegetables

Summer is grilling season, and as the temperature heats up, our grills will likely be following suit.

While many of us will be throwing hot dogs, hamburgers, chicken or steak on the grill, make sure you try pairing that protein with almost any vegetable in the produce section.

Grilled vegetables are easy to prepare, easy to cook and the finished product has an enhanced smoky flavor that is packed with vitamins, low in calories and fat and high in fiber.

If you are going to grill vegetables directly on the grate, spray the grate with oil prior to lighting. If the vegetables are small in size, spraying oil on the vegetables and using a grill basket is a good choice.

If you are making vegetable kabobs using bamboo skewers, soak the skewers first in water for 30 seconds so the skewers do not burn.

It is also recommended to spray a light coating of olive oil onto vegetables, dust them with your preferred seasoning or sprinkle with balsamic vinegar to add a little flavor if needed.

The how-to guide

To clarify the cooking methods listed below:

  • Direct method — Grilling directly over the heat/flames, shutting the lid is recommended.
  • Indirect method — Grilling next to the heat/fire but not over it; again shutting the lid is recommended. Indirect method is used for anything that may burn on the surface before it is cooked in the middle.

Experiment and enjoy!

Asparagus (whole) – Grill for 6-8 minutes on direct medium heat.

Bell pepper (halved) – Place on direct medium heat and grill for 6-8 minutes.

Carrot (halved) – Grill for 15-20 minutes on direct medium heat.

Corn (whole in husk) – Grill for 25-30 minutes on direct medium heat.

Green Onion (whole) – Grill for 3-4 minutes on direct medium heat.

Portobello mushroom (whole) – Grill on direct medium heat for 10-15 minutes.

Onion (halved) – Grill 30-40 minutes on indirect medium heat.

New potato (halved) – Place on direct medium heat and grill for 15-20 minutes.

Russet potato (whole) – Grill 40-60 minutes on indirect medium heat.

Acorn squash (halved) – Place on grill for 40-60 minutes on indirect medium heat.

Butternut squash (halved) – Grill on indirect medium heat for 50-55 minutes.

Sweet potato (whole) – Grill 50-60 minutes on indirect medium heat.

Tomato (halved) – Place on grill for 6-8 minutes on direct medium heat.

Zucchini (halved) – Grill 6-10 minutes on direct medium heat.

About Ramona Stueve

Ramona Stueve, RN/CBN is a program nurse with Via Christi LIGHT in Manhattan.