When you’re cooking out, don’t feel like you’ve got to fill your plate with mayonnaise-laden sides. Pop your favorite veggies on the grill for a healthy alternative to potato or macaroni salad.
Grilled vegetables are healthy and delicious. Grilling them gives them a smoky flavor, meaning you don’t need to slather them in fattening dressing.
How to Grill Vegetables
- Preheat your grill to medium heat.
- First, wash, trim and cut the vegetables. You’ll want to cut them in smaller pieces no more than a 1/2-inch thick for harder vegetables, but they don’t have to be in small chunks. They just need to be thin enough to cook all the way through on the grill. Small vegetables, like brussels sprouts, can be left whole.
- Unless you’re marinating the vegetables, which you can do simply by using an oil-based bottled dressing like Italian, you should brush the vegetables with oil before putting them on the grill. This is a good time to add salt, pepper and other seasonings, too.
- Skewer smaller vegetables or place them in a grilling basket. Try to keep harder vegetables and softer vegetables on separate skewers or baskets since they’ll have different cook times. Larger veggies can go directly on the grate.
- Turn them frequently and keep brushing them with extra oil or marinade to keep them moist while they’re cooking. (For veggies, you can actually reuse the marinade you originally soaked them in).
- Cook times will vary depending on the size and texture of the vegetables. It can take between 5 and 20 minutes.
- The vegetables are done when softened (but not mushy). Remove them from the grill and serve as is or use them in other recipes.