20 Great Grilled Vegetable Recipes (2024)

FAQs

What are the most popular vegetables to grill? ›

In my opinion, peppers, summer squash, onions, mushrooms, and corn are the best vegetables to grill. Cut into similar-sized pieces and skewered, they all cook at about the same rate.

Cook vegetables like bell peppers, zucchini, eggplant, and mushrooms with the grill lid closed, it will help to keep the heat and moisture inside, and your veggies will cook faster. Avoid using too much water-based marinades or sauces, this can make the vegetables soggy, instead use dry rubs or oil-based marinades.

As grilling uses high temperatures, it requires less time. Roasting, on the other hand, is a slow heating process and needs much more time. Grilling renders a very crispy, golden brown and charred texture to the food, while roasting keeps the food more tender and succulent, says a blog post by Jessica Gavin.

Add oil and seasonings, but go easy on the salt

You can season your vegetables very lightly, but since salt pulls moisture out of vegetables, too much before grilling will make it harder to get that great grill-marked, charred exterior.

Preheat your grill to medium or medium-high heat, which is about 375 to 400 degrees F on a gas grill. Scrape off any leftover bits from the last time you grilled. Marinate your veggies or season them with a little olive oil, salt & pepper, then place them on a thick piece of aluminum foil and add another piece on top.

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

To get restaurant-quality vegetables at home, change up how you prep and when you salt. Salt significantly improves your veggie's taste and is also a flavor enhancer. Avoid adding herbs and spices without salt since it's the salt that makes all the flavors pop.

How do you get the most flavor out of vegetables? ›

Reach for fresh lemon juice, parsley, fresh cracked pepper and a dash of salt to make veggies pop. Add dried herbs early in the cooking process to allow the flavor to develop as they absorb moisture. Sprinkle fresh cilantro, parsley, or thyme after cooking to finish the veggie dish with a burst of flavor and color.

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

These air fryer veggies cook in half the time it takes to make roasted vegetables in the oven! Second, it's delicious. The air fryer vegetables are perfectly tender, with crisp, caramelized edges. Bonus: garlic powder, Italian seasoning, and a squeeze of fresh lemon juice add tons of great flavor.

Roasting is well known to enhance and intensify the natural flavors in food, especially vegetables and fruit. Exposure to open heat caramelizes the sugars within and mellows strong flavors into rich, multilayered perfection, adding depth and complexity to the overall dish.

It's a hands-off way to cook that maximizes browning and makes vegetables delicous. Roasted vegetables are hands down my favorite way to get my greens in. So while you can roast pork tenderloin or even peaches, today I'm going to talk about roasting vegetables.