Not-So-Basic Grilled Vegetables

Not-So-Basic Grilled Vegetables

The best vegetables for grilling are those that maintain their structure under high heat while developing a rich, smoky sweetness through caramelization. Corn, zucchini, bell peppers, onions and portobella mushrooms are among the most highly recommended for their durability and flavor, but there's more to the grilling game. This summer, we're offering a few more produce picks that are worth a spot on the grill.

Surprising Stars

Avocados: Halve and remove pits; grill cut-side down for 2-3 min. for a creamy, smoky flavor.
Radicchio: Halve or quarter heads; grill for a charred, bittersweet side dish.
Fennel: Slice into ½" thick wedges or slices; char on the grill for savory caramelization.
Radishes: Grill whole or halved to mellow their punchy flavor.
Cabbage: Cut into thick wedges; grill until browned for a sweet, caramelized exterior and a tender, mellow interior.
Shishito Peppers: Grill until blistered and charred to maximize smokiness. Serve with a creamy, peppery dip for a great starter or snack.
Edamame: Use a grill basket or foil packet to prevent pods from falling through the grates. Serve as an appetizer with ponzu, soy sauce, or lime juice with Tajín.
Romaine Lettuce: Halve a head of Romaine; grill cut-side down for 2-3 min. to add smoky depth to Caesar salads while preserving its fresh crunch.
Cauliflower: When cut into 1" thick "steaks," cauliflower becomes a hearty, deliciously charred main dish.
Tomatoes: Cut firm, ripe tomatoes in half; grill cut-side down to enhance their natural sweetness. Serve with your favorite salad dressing, balsamic glaze or grated cheese.

Grilled Avocados with Pico de Gallo

Try this elegant grilled "salad" as a starter for your next Mexican night. It's a unique starter or side dish with enchiladas, quesadillas or tacos.

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Grilled Tomatoes with Steakhouse Blue Dressing

Bring out their natural sweetness and concentrate the flavors of your tomatoes by grilling them. A direct fire adds a complex smoky dimension.

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Blistered Shishito Peppers

Commonly associated with Japanese cuisine, charred shishitos are becoming mainstream. They're fast, fun and a bit surprising!

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Charred Edamame Pods

Edamame pods make for a fun, playful appetizer or snack. This simple, lightly salted finger food is great with cocktails or mocktails at an impromptu front-porch party.

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Grilled Caesar Salad

This elevated, somewhat indulgent take on a favorite green salad is a must for summer dinner parties.

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Tried and True

These classic grilling vegetables are popular for a reason: they're easy and delicious!

Corn: Grill in the husk for a steamed, juicy texture, or grill "naked" for a smoky char.
Zucchini and Summer Squash: These mild vegetables are excellent for soaking up marinades. They develop beautiful grill marks when sliced into thick planks or rounds.
Bell Peppers: Their firm skin helps them hold their shape, while the high heat of the grill intensifies their natural sugars.
Portobella Mushrooms: Often used as a meat substitute due to their dense, "meaty" bite, portobellas are also excellent at absorbing savory marinades.
Onions: Slicing them into thick rounds allows them to soften and turn sweet without falling apart. They’re ideal for burgers or salads.
Asparagus: These thin stalks cook quickly and become crisp-tender with a smoky bite. Remove the tougher ends.
Eggplant: Grilling gives eggplant a creamy, velvety texture. Soaking slices in saltwater beforehand can help prevent them from absorbing too much brushed-on oil. Be sure to let the exterior dry before oiling and cooking.

Grilled Veggie Success Strategies

Prep properly: Cut vegetables into large, uniform pieces to ensure even cooking and prevent them from falling through the grates.
Stop sticking: A light coating of oil, such as avocado or olive oil, helps prevent vegetables from sticking to the grill grates. It also helps seasonings adhere.
Don't be dense: Dense vegetables like potatoes, beets and carrots benefit from a quick parboil or steam in the microwave before hitting the grill to ensure they are tender inside.
Contain the chaos: For smaller items like cherry tomatoes or sliced peppers and onions, a grill basket or foil packet is essential for keeping them safe from the coals. Alternatively, place a cast iron pan or griddle directly over the heat.

Selection and availability of products and ingredients vary by market.

Not-So-Basic Grilled Vegetables