How to Cook Vegetables on the Grill

How to Cook Vegetables on the Grill

July 20, 2017   9 Comments

It is good to know how to cook vegetables on the grill because it makes side dishes so much easier.

A couple weeks ago, I learned how to grill watermelon and how much I loved it. I tried something called salad sticks years ago and it didn’t take off.

The key here (other than fresh vegetables which you should be able to find everywhere this time of year) is a grill basket. I have tried grilling vegetables without a basket and have had them fall through the grates.

Weber sent me this grill basket for review and I have to say that it totally did the job. (See the Amazon link below if you want to price it or buy it.) None of the vegetables plummeted into the grill. It was even easy to clean up!

You can grill a whole mess of your favorite vegetables. Don’t worry about crowding the basket. As you can see, my grill has space for both the basket and any thing else I would want to make for dinner. Add your steak or chicken and cook it all at once!

I put the basket on a hot grill and then tossed them every 3-4 minutes with a spoon. I got charred, smoky, and great tasting vegetables. This may be my favorite way to prepare fresh vegetables because their flavor is quickly enhanced by the high heat. Seriously, yum!

My daughter couldn’t stop eating the eggplant and I had to shoo her away so I could shoot a photo.

The eggplant does not need to be salted before grilled (to get out the bitterness). I have found that the small eggplants from the supermarket (or farmer’s market) are far less bitter than they used to be. Don’t be afraid!

Do you grill vegetables? What do you grill and how do you grill it?

This grill basket was received for review consideration. No other compensation was provided.

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How To Cook Vegetables on the Grill Recipe

Makes 8 servings

1 small eggplant
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 medium zucchini
1 tablespoon extra virgin olive oil
salt and pepper to taste

Heat a gas or charcoal grill to hot. Cut eggplant, peppers, and zucchini into 1-inch chunks. Place in a grill basket and toss with olive oil and salt and pepper. Put on grill and cook for about 12 minutes, tossing every 3-4 minutes. Grill until you like the amount of char and level of tenderness. Enjoy!

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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Snack Girl receives a small percentage of sales from links to Amazon.com.

Weber Style 6434 Professional-Grade Vegetable Basket

  $19.99

Amazon.com



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9 Comments:

I love grilled veggies.. I even roast them in the oven. I toss them with olive oil and a little garlic powder. I do different colored peppers, onions, grape tomatoes, eggplant, carrots and zucchini. I do a bunch and then just reheat left overs ofr the next night..

on July 20, 2017

It looks very delicious. My favorite grilled taste of all these is of the zucchini.

on July 20, 2017

You will definitely eat more vegs when they're grilled into carmelized bits of heaven! I purchased a grill pan, black, non-stick, a few years back at an Ocean State Job Lot. It goes right in the dishwasher, a 'grate' summer convenience. Regarding eggplant, I think the seeds are the source of bitterness and I've noticed there's less and less seeds in eggplants these days. Your bounty of colorful grilled vegs is so beautiful!

on July 20, 2017

Hi Lisa,
I totally want this grill pan...BUT husband is asking if what you cooked in there 'tastes grilled'. I think he is feeling slightly suspicious that the vegetables will taste steamed to him as he did mutter something about the lack of 'grill marks'. 🙄 Can you please assist? Many thanks! 🙂

on July 20, 2017

@N - Did he noticed the charred bits? It depends on how long you cook it - you can get serious grill marks. It tastes GRILLED. My husband (who is Australian and therefore a grill expert) thought these tasted more like the grill than he was expecting. He loved them. As long as you blast these with high heat - they grill.
Another tip - add more olive oil AFTER you cook them for those who don't care about calories. The fat adds another dimension to the flavor. YUM!
Thank you for your question and tell him to take the risk!

on July 20, 2017

MY FAVORITE BAR NONE! Love, love, love grilled veggies. I toss the cut up pieces (including whole cloves of garlic!) in a big stainless steel bowl, coat them with EVOO, salt, pepper, garlic powder to taste, then into the preheated basket on the grill. Mmmmmmm.

on July 20, 2017

I sprinkle a couple of tablespoons of chopped garlic (the kind that comes in a jar), white balsamic vinegar, which I pretty much buy just for this purpose, and some herbs like oregano, basil, Italian mix or whatever you like. Toss around to coat and let them marinate for 10 minutes or so while you're doing something else, then grill. I'm not a big fan of eggplant so I add red onion instead.

on July 20, 2017

Eye catching looks insisting to try it now. Thanks for sharing

on July 21, 2017

Love the way you grilled these veggies. I Haven't tried any before this but am sure going to grill veggies from now onward!! Thanks for sharing this Lisa!!!

on July 25, 2017


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