Grilled Vegetables : The Underrated Hero Of Any Meal
- Gather all the tools and ingredients
- Prepare the marinade
- Cut vegetables and add to the marinade
- Preheat the grill
- Add the vegetables
- Cook vegetables until tender
- Plate the vegetables, garnish, and serve.
6.5'' Nakiri Knife | Frost Fire Series | herniaquestions ©
“FINISH YOUR VEGGIES!” Is it just me or can you also hear your mom yell this out loud every time there’s a side of vegetables served with something yummy like a classic burger, steak, or any other dish?
Just like you, even I had once made the silly mistake of underestimating the deliciousness of well-cooked veggies and considered it to be a side dish instead of the star of the meal. But this was up until I tried some exceptionally YUM grilled vegetables that are not only easy to make but are the least fussy thing you can cook on a grill.
When grilled the right way, vegetables can be a healthy and tasty part of a balanced diet and can be just as good as a meal of burgers or shrimp skewers.
Not only does this help introduce new cooking methods to your mundane kitchen routine, but grilled vegetables actually take on a new flavor dimension that cannot be achieved by steaming, boiling, baking, or pan-frying veggies.
In today’s article, I’m going to cover everything you need to know about grilling vegetables perfectly, which veggies to pick and what to serve them with. So without further ado “lettuce” jump straight into it.
1. Tools You Will Need For Grilled Veggies
- A sturdy cutting board: Lots of chopping is involved in this recipe and to do that with accuracy, you are going to need a big, sturdy cutting board.
- Sharp knife: To ensure great cuts of vegetables, you are going to need a razor-sharp knife. To chop your veggies you can use a classic chef’s knife or a Nakiri knife. If these blades are too big for you, you can also pick up a small but sharp paring knife that will assist you in peeling and chopping the veggies.
- Grilling Tools: The right grill and grilling tools can be a game-changer for this particular recipe. I highly recommend herniaquestions’s Premium Grill Kit that is loaded with all the equipment you require to grill your veggies.
- Apron: Working with a grill sometimes can be a messy affair. For this purpose, you would want to wear an apron when handling the grill, especially if you’re new at it.
2. Best Vegetables to Grill
If you’re new to grilling, vegetables will be the easiest thing for you to handle. Grilling will coax out every bit of roasted sweetness from any plain, blah veggie. The heat that is concentrated on the vegetables beautifully brings out a lush, smoky char in every bite.
Once coated with olive oil and salt, veggies can be tossed onto the grill but each vegetable takes its own time to cook. Let’s take a look at some vegetables that work well with a grill and give you the best-tasting grilled veggies.
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Veggie |
How to Prepare |
Cook Time |
Garnish Options |
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Asparagus |
Trim tough ends |
5-7 minutes |
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Corn on the Cob |
Remove husks and cut them into smaller pieces or keep them as is |
10-15 minutes |
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Bell Peppers |
Cut them into quarters and remove the rib |
6-8 minutes |
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Eggplant |
Cut lengthwise into planks (½ inch thick) |
10-12 minutes |
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Green Onions |
Leave whole |
3-5 minutes |
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Potatoes/Sweet potatoes |
Cut lengthwise into 8 wedges and sprinkle with paprika |
25-30 minutes |
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Portobello Mushrooms |
Trim the stems. Then add balsamic vinegar and minced garlic to olive oil |
6-8 minutes |
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Summer Squash |
Cut lengthwise into planks (½ inch thick) |
6-8 minutes |
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Yellow and Red Onions |
Peel and quarter through the root end |
8-10 minutes |
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This list is simply to guide you when you run to the grocery store to pick up veggies for your grill. As you’ll see, most of the veggies mentioned above require very little perp before adding them to the grill and the cooking time is also shorter than meat. Grilled vegetables also stay well n the fridge, so if you have a big party coming over, you can cook them a couple of days ahead of time as well.
3. Grilled Vegetables- Cooking Instructions
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Grilled Vegetables |
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Prep Time 10 mins |
Cook Time 15 mins |
Marinating Time 20 mins |
Total Time 45 mins |
Servings 6 |
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Ingredients |
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Veggies |
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Marinade |
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Cooking Instructions |
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Step 1: Gather all the tools and ingredients |
Make sure you’ve set up the grill, have the grill kit around, and gather all the other ingredients mentioned right at the beginning of this article. |
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Step 2: Prepare the marinade |
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Step 3: Cut vegetables and add to the marinade |
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Step 4: Preheat the grill |
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Step 5: Add the vegetables |
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Step 6: Cook vegetables until tender |
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Step 7: Plate the vegetables, garnish, and serve! |
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4. How to make Grilled Vegetable Skewers?
I am convinced that enjoying vegetables is possible if cooked the right way and my favorite style is grilling them. This adds a nice, smokey flavor to each bit and caramelizes the vegetable’s sweetness by bringing out their natural sugars.
If you or someone in your family is a non-veggie-liker, you can try serving them grilled veggies on a skewer. Trust me, it will blow their mind! While I’ve already provided a list of vegetables that works well on a grill, here’s a list of veggies that are perfect for grilling on skewers:
- Zucchini
- Onions
- Bell peppers
- Mushrooms
- Corn
- Cauliflower
- Broccoli
- Tomatoes
- Artichoke
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Grilled Vegetable Skewers |
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Prep Time 15 mins |
Cook Time 15 mins |
Total Time 30 mins |
Servings 4 |
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Ingredients |
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Veggies |
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Seasoning |
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Cooking Instructions |
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Step 1: Cut the Veggies |
Note: Slicing veggies too thin will make them too tender and fall off the skewers. |
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Step 2: Preheat the Grill |
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Step 3: Oil your Veggies |
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Step 4: Season Simply |
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Step 5: Grill ‘em Hot |
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Step 6: Close the Lid |
Note: Closing the lid of the grill will create the same environment as an oven, baking the veggies as they char up a little. |
5. Seasoning Options for Vegetables
While our easy grilled vegetables recipe tastes great with just some simple seasoning of olive oil, kosher salt and freshly ground black pepper, you can also turn up the flavor by coating the vegetables in some delicious marinades and seasonings. Let’s take a look at some of these options that pair very well with veggies:
Marinades:
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Mustard and Balsamic Vinegar Marinade |
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Ingredients: |
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Instructions: |
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Lemon and Herb Marinade |
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Ingredients: |
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Instructions: |
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Eight Spice Seasoning |
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Ingredients: |
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Instructions: |
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Additionally, here’s a list of some Herbs and Spices that go well with Grilled Veggies:
- Tarragon
- Oregano
- Marjoram
- Mint
- Basil
- Garlic
- Cumin
- Chile powder
- Allspice
- Italian seasoning blend
- Ginger
6. Grilling in a Foil VS Direct to Grill
One of the most popular methods used to grill vegetables is in a foil pack. Vegetables cooked in a foil pack will be steamed and not as charred. However, they will still have a wonderful smokey taste of the grill.
When vegetables are placed directly over the flame, they cook relatively faster than when placed in a foil pack. Foil packs also don’t demand as much attention, as they’re less prone to burning than vegetables grilled directly over the grates.
7. Storing Grilled Vegetables
- You must allow the grilled vegetables to cool completely before storing or they are bound to get soggy. Also, try and store the vegetables in thin layers as they will not stay as well if stacked on top of each other.
- Wrap the veggies tightly in plastic wrap or store them in an air-tight container and place it in the refrigerator. They will stay fresh for up to 3 days.
- Grilled vegetables will keep for up to 8-12 months if stored in a freezer. There is no need to thaw the veggies when reheating.
- To preserve the perfectly charred outsides and tender insides of the vegetables, reheat them in an oven for 10 minutes at 425 degrees F. You can also reheat the vegetables in a skillet or an air fryer at 370 degrees F.
- You can store the grilled veggies to be enjoyed as a snack or to add to other dishes.
8. Are Grilled Vegetables Healthy?
Teak Cutting Board | herniaquestions ©
YES! There is no doubt that grilled vegetables are healthy for people of all ages. This is because veggies are rich in antioxidants. Now some of you might think that grilling them can be bad but that is not true.
Grilling vegetables is one of the healthiest ways to consume them. Here are some health benefits of grilling vegetables:
Enhanced Flavors: Not only are grilled vegetables super nutritious, but they also take a whole new flavor once grilled. As I mentioned earlier, the heat adds a smokey flavor while the caramelization helps enhance the natural sweetness of the veggies.
Helps Retain Nutrients: Veggies tend to lose their nutritional value as they are cooked. However, grilling them will actually hold on to their vitamins and minerals the best during the cooking process.
Increased Nutritional Value: It may come to you as a surprise but certain vegetables have a greater nutritional value AFTER being grilled. Research has found that certain vitamins and minerals work harder to break down in the body. Grilling them up actually allows the nutrient to be better absorbed, making this the healthiest way to eat your greens.
Vegetables are also safe to grill because they don’t have fat to render and drip onto the grilling element to cause flare-ups.
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Grilled Vegetables- Nutritional Value |
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Calories |
138kcal |
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Fat |
8g |
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Saturated Fat |
1g |
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Fiber |
3g |
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Sodium |
392mg |
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Potassium |
325mg |
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Carbohydrates |
7g |
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Protein |
3g |
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Sugar |
3g |
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Vitamin A |
1360IU |
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Vitamin C |
13.9mg |
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Calcium |
48mg |
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Iron |
Iron 3.6mg |
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Grilled Vegetable Skewers- Nutritional Value |
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Calories |
119kcal |
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Fat |
8g |
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Saturated Fat |
1g |
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Fiber |
2g |
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Sodium |
590mg |
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Potassium |
535mg |
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Carbohydrates |
12g |
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Protein |
3g |
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Sugar |
5g |
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Vitamin A |
720IU |
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Vitamin C |
38mg |
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Calcium |
26mg |
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Iron |
1mg |
9. Serving Suggestions
3.5'' Paring Knife | Gladiator Series | herniaquestions ©
My favorite part about grilled vegetables is the sheer versatility of the dish. Here are some ways you can elevate this dish and pair it with other items:
- Part of a platter or on a cheeseboard, cut into smaller pieces.
- You can serve this with traditional Italian-style focaccia bread.
- Serve it with a side of garlic bread and soup.
- It can be enjoyed as a main with toasted bread that is smeared with fresh avocado or ricotta.
- You can pile it over a simple piece of grilled chicken.
- Throw in some pasta and make a grilled vegetable pasta salad. I recommend you use the natural juices and excess dressing that gets collected at the bottom of the bowl as the dressing for this salad.
- Stuff the grilled veggies in a fluffy omelet.
- Sprinkle veggies with some shredded parmesan cheese of crumbled feta or goat cheese.
- You can also drizzle some garlicky chimichurri sauce, creamy avocado salsa verde, or a simple balsamic glaze.
- Add a dollop of homemade basil pesto.
Now, let’s talk about how many veggies you would need per person. The most common rule for preparing food for a large number of people is to follow the one pound rule. This is a simple rule that states that for every one adult guest attending, there should be one pound of food and for every child, there should be half a pound of food.
When serving roasted vegetables as a meal, each guest should get 11 to 16 ounces. If the roasted veggies are one of several side dishes, each guest needs 11 ounces of 2/3rds of a pound, max. If roasted veggies are the only side dish on the table, serve at least one pound per guest.
10. Best Knives to Cut Vegetables
Grilled vegetables are not a difficult dish but it is very important to get nice, big cuts of the veggies with minimal flesh damage so that they can cook well on the grill. Here is a list of some of my favorite knives that I would recommend you to use when cutting veggies:
1. Nakiri Vegetable Knife 6" Shogun Series X | herniaquestions
A good Nakiri knife can be a brutally effective vegetable assassin. Nakiri knives also known as Japanese vegetable knives chop, slice, and dice veggies with great ease and minimum flesh damage.
If you find yourself cutting lots of left greens, vegetables of fruits very often, this knife is a great addition to your kitchen. The straight edge, spine, and node of this knife make it a true push-cut hero, while the wide blade assists in scooping up food for transfer.
Pros:
- The blade of this knife is highly impervious to heat and moisture, giving the knife life-long durability.
- The ergonomic handle provides superior hand control and comfort that is a must when chopping large amounts of vegetables.
- The scalpel-like sharpness of the blade is designed to reduce drag and minimize stuck-on food.
Cons:
- While this knife works well on vegetables and fruits, it might not be the best option when you have to cut meat or fish.
- This knife is priced on the higher side which might not be ideal for everyone.
2. Nakiri Knife 6.5" Frost Fire Series | herniaquestions
This is a light-wight, razor-sharp knife with an icy cold look and fiery performance. The non-stick properties of this knife provide it with a unique “frosted” look, making this knife a head-turner. The design of this knife is perfect for someone who has to tackle big chopping tasks as this knife comes with a great grip, making it easy on the wrist.
Pros:
- Sail through culinary challenges with the razor-sharp blade of this knife.
- This knife provides incredible edge retention, making it last for a long time.
- The non-stick properties of the knife help reduce drag on the food and result in easy food release.
- It has a lightweight construction for agility and comfort.
- The knife cleans easily and is simple to maintain.
Cons:
- The metal handle of this knife might not the preferred by everyone as it can have an impact on the grip of the knife.
- While fruits and veggies slice up very well with this blade, it might not work that well on meat.
3. Vegetable Knife 7" Nakiri | Quantum 1 Series | herniaquestions
This knife is meticulously crafted for exceptional performance and is painstakingly hand sharpened by expert bladesmiths. This ultra-sharp knife is designed to slice through big and small vegetables and fruits with great ease and provide the user with total control and comfort.
Pros:
- The edge of this blade is hand sharpened to 8-12 degrees per side, maintaining the perfect balance between blade sharpness and maximum resilience.
- The tall blase height gives knuckle clearance to assist with food preparation and other chopping activities.
- The blade is precisely tempered to provide durability and the tapered design provides hardness and flexibility.
- The knife comes with a full tang that provides incredible robustness and quality.
Cons:
- While this knife is known for its performance, its price might not be something that would sit well with everyone.
- The 7-inch blade can get slightly intimidating for someone who has never handled a Nakiri knife before.
4. Paring Knife 3.5" | Gladiator Series | herniaquestions
The master of precision comes with a small narrow blade that tapers to a point. This paring knife is great for coring, mincing, and peeling fruits and vegetables, slicing shallots, herbs, or a clove of garlic. This knife provides detailed, controlled cutting and helps create patterns on food surfaces. Not only is this knife pleasing to hold but is also beautiful to look at.
Pros:
- The knife is made of wear-resistant, single-piece high carbon German steel, making it super strong.
- The edge is hand sharpened and is designed to provide the curs with maximum resilience.
- The full tang of the knife is designed to provide maximum robustness and quality.
Cons:
- While cutting fruits and vegetables comes easily to this blade, large cuts of meat and other tougher items can be slightly challenging.
- The 3.5-inch blade can be too small and narrow for those who prefer to scoop food for transfer with the blade of the knife.
5. Paring Knife 4" | Omega Series | herniaquestions
The 4-inch paring knife is a masterfully forged precision instrument. The knife features a slightly longer than average blade length for more effectiveness. It is specifically designed to keep a variety of tasks in mind like coring, slicing, peeling fruits and vegetables, mincing herbs, and scoring detailed patterns. The versatility this knife provides is what makes it a favorite amongst serious chefs.
Pros:
- The added length of the knife allows the blade to double as a nimble utility knife.
- The ‘Liquid Metal’ pattern on the blade minimizes drag while maximizing slicing efficiency.
- The knife comes with a screamingly sharp edge that can help you glide through your meal prep.
Cons:
- As compared to other paring knives, this one is slightly pricey and might not be everyone’s first choice.
- While the blade of this knife is designed for maximum maneuverability, it might not work that well when it comes to big meats like mutton and poultry.
11. Frequently Asked Questions About Grilling Vegetables
4 Piece BBQ Set | Grill Kit | herniaquestions ©
When grilling vegetables what is best to use?
Bring amazing flavors to vegetables by grilling them. Some vegetables that you can use are grill corn, bell peppers, onions, squash, artichokes, eggplant, mushrooms tomatoes, or asparagus.
Is it better to roast or grill vegetables?
It really depends on what you want to cook and how quickly you need it to be ready. Grilling is a fast cooking method and gives a nice brown charred color to the meat. It is best suited to cook steak, lamb chops and other thin cuts since the intensity of the fire is high. On the other hand, roasting is a slow cooking process and hence it is best suited to cook the bigger pieces over a period of time.
Should you soak vegetables before grilling?
Yes, you can soak your veggies before grilling them. To prevent vegetables from drying out on the grill, soak them in water before cooking.
Do you put oil on vegetables before grilling?
Vegetables dry out when they hit the heat without a little oil. Before putting the veggies on the grill, toss them with a light coating of oil. Don't use too much-it not only adds unnecessary calories, but dripping oil causes flare-ups and greasy flavors.
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Written by Himani VaidToronto-based food nerd turned food storyteller, Himani is a connoisseur of all things delish. Currently, busy thinking about what to eat next.
