How to Grill Veggies

Jun 18

Grilling vegetables is a delicious and healthy way to enjoy their natural flavors. Here's a step-by-step handout guide for how to grill vegetables:

Preheat the grill: Start by preheating your grill to medium-high heat or about 400 degrees. This will ensure that the vegetables cook evenly and develop a nice char. (Note: If you don’t have a grill, you can grill indoors using the broiler in your oven or a grill pan on top of the stove.)
Choose your vegetables: Select a variety of vegetables that are suitable for grilling. Popular options include bell peppers, zucchini, summer squash, eggplant, mushrooms, asparagus, onions, corn on the cob, and cherry tomatoes. You can also use a grill basket, foil, or skewers to keep smaller vegetables from falling through the grill grates.
Prepare the vegetables: Wash and dry the vegetables thoroughly. Trim off any tough ends or stems. For larger vegetables like bell peppers or eggplant, you can slice them into thick slices or into halves. Leave smaller vegetables like cherry tomatoes or mushrooms whole.
Season the vegetables: Drizzle them with olive oil and sprinkle them with an unsalted seasoning blend. For some heat, you can use garlic powder, dried herbs like oregano or thyme, or even a sprinkle of chili flakes. Toss the vegetables gently to ensure they are evenly coated.
Grill the vegetables: Place the vegetables directly on the grill grates or use a grill basket, foil, or skewers for smaller pieces. Cook the vegetables over medium-high heat, turning them occasionally to prevent burning. The grilling time will vary depending on the vegetable and its size. Generally, it takes about 8-10 minutes for most vegetables to become tender and slightly charred.
Monitor the cooking: Keep a close eye on the vegetables as they cook. Some vegetables like asparagus or cherry tomatoes may cook faster and require less time on the grill. Others like onions or bell peppers may take a bit longer. Adjust the cooking time accordingly to achieve your desired level of doneness.
Remove from the grill: Once the vegetables are tender and have developed a nice char, remove them from the grill using tongs or a spatula. Transfer them to a serving platter or a clean plate.
Optional: Add extra flavor: If desired, you can add extra flavor to your grilled vegetables. Squeeze fresh lemon juice over them, drizzle with balsamic glaze, sprinkle with crumbled feta cheese, or garnish with fresh herbs like parsley or cilantro. You can also top with hummus or labneh.
Serve and enjoy: Grilled vegetables can be served as a side dish, added to salads, used as a topping for burgers or sandwiches, or enjoyed as a standalone meal. They are delicious hot off the grill or you can chill them and serve them as a salad over greens.

Remember to exercise caution when grilling and follow appropriate safety measures. Enjoy your grilled vegetables!

Grilled Veggies and Labneh

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

12 Min

Total time

17 Min

Grilling vegetables is a delicious and healthy way to enjoy their natural flavors. Here's a step-by-step guide on how to grill vegetables:

Ingredients

1 egg plant, diced
2 cups cherry tomatoes, stem removed
1 small red onion cut in slices
2 ears of corn, husked, kernels removed
2 tsp olive oil
1 cup labneh

Instructions

Heat a grill to 400 degrees or medium high.
Place the veggies on aluminum foil with the olive oil.
Grill the veggies until they are browned and tender, turning a few times. This takes about 10-12 minutes.
Serve hot with the labneh. You can also add pesto as pictured.

Nutrition Facts

Calories

142.13

Fat

3.35 g

Sat. Fat

0.57 g

Carbs

22.52 g

Fiber

5.33 g

Net carbs

17.2 g

Sugar

11.5 g

Protein

8.75 g

Sodium

36.38 mg

Cholesterol

2.5 mg

Grilled vegetables can be served as a side dish, added to salads, used as a topping for burgers or sandwiches, or enjoyed as a standalone meal. They are delicious hot off the grill or at room temperature.

Remember to exercise caution when grilling and follow appropriate safety measures. Enjoy your grilled vegetables!

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.