Summer is in full swing and we know everyone’s in grilling mode. Do you ever wonder about how many pounds of hot dogs, hamburgers, steaks, ribs, chicken wings, and bratwursts will be consumed over the summer? We’re not sure of the exact numbers, but we have a feeling it’s a lot. If you don’t eat meat, you might be feeling a little left out of the whole grilling situation. After all, when everyone else is busy stuffing their faces with brisket, you don’t want to feel like you’re not included in the fun!
We are here to assure you that there are plenty of great vegetarian-friendly options you can make on the grill this summer. Do not let FOMO get the best of you! While veggie kabobs are delicious and probably the first thing that comes to mind, let us inspire you with some non-kabob options! In our opinion, grilled vegetables are far superior to all of the other forms of vegetables. Yes, that is quite the ballsy statement, but once you go grilled, you can never go back!
First off, let’s talk about some of the veggies work best on the grill. A vegetable’s suitability for grilling depends on several key factors, including its texture, moisture content, flavor profile, and the way it interacts with heat. Here are the characteristics that make a vegetable good for grilling:
1. Firm Texture
- Holds Shape: Vegetables that maintain their shape and structure when exposed to high heat are ideal for grilling. Examples include bell peppers, zucchini, eggplant, and asparagus.
- Not Too Soft: Avoid vegetables that are too soft or delicate, as they may fall apart or become mushy on the grill.
2. Moderate Moisture Content
- Caramelization: Vegetables with moderate moisture content caramelize well, developing a sweet, smoky flavor. High moisture vegetables may steam rather than grill properly.
- Juicy but Not Watery: Vegetables like tomatoes and mushrooms have a good balance of moisture that allows them to stay juicy without becoming overly watery.
3. Flavor Enhancement
- Smoky Flavor: Vegetables that benefit from a smoky, charred flavor are great for grilling. Grilling enhances the natural sweetness of many vegetables and adds depth to their flavor.
- Mild to Sweet Flavor: Vegetables with a naturally mild or sweet flavor, such as corn and carrots, become even more flavorful when grilled.
4. Surface Area for Charring
- Cutting Surface: Vegetables that can be cut into large, flat pieces or have a good surface area exposed to the grill grates develop beautiful grill marks and a delicious char.
- Size and Shape: Vegetables that can be sliced into uniform pieces or skewered are easier to manage on the grill.
5. Versatility in Seasoning
- Absorbs Flavors: Vegetables that can absorb marinades and seasonings well are ideal for grilling. Eggplant, zucchini, and mushrooms are particularly good at soaking up flavors.
- Pairs with Various Seasonings: Versatile vegetables that pair well with a variety of herbs, spices, and marinades add flexibility to grilling recipes.
6. Cooking Time Compatibility
- Quick Cooking: Vegetables that cook relatively quickly and don’t require long cooking times are convenient for grilling. Asparagus, bell peppers, and zucchini are good examples.
- Even Cooking: Vegetables that cook evenly without requiring constant attention are easier to grill.
So What are Some Veggies that Work on the Grill?
- Bell Peppers: Their natural sweetness is enhanced by grilling, and they develop a nice char.
- Zucchini and Summer Squash: Slice them lengthwise for easy grilling.
- Asparagus: Grills quickly and pairs well with a variety of seasonings.
- Corn on the Cob: Grilling in the husk or wrapped in foil keeps the kernels moist.
- Mushrooms: Portobello mushrooms are especially good, as they have a meaty texture.
- Eggplant: Slices or cubes of eggplant grill well and absorb marinades nicely.
- Onions: Thick slices or wedges develop a great caramelized flavor.
- Tomatoes: Cherry or grape tomatoes can be skewered, while larger tomatoes can be halved or sliced.
- Brussels Sprouts: Halved and skewered or placed in a grill basket.
- Carrots: Cut into strips or slices for even grilling.
The grill isn’t just for veggies, though. FRUITS taste amazing when grilled!
- Pineapple: Slices or rings of pineapple caramelize beautifully on the grill.
- Peaches: Halved and pitted, peaches become juicy and flavorful when grilled.
- Watermelon: Grilled slices or wedges of watermelon take on a slightly savory note.
- Bananas: Halved lengthwise and grilled with the peel on, bananas become soft and caramelized.
- Apples: Sliced or halved apples develop a sweet, smoky flavor.
- Pears: Halved and cored pears grill well and become tender.
- Mangoes: Sliced or halved mangoes get a nice char and enhance their sweetness.
- Figs: Halved figs grill quickly and become even sweeter.
- Strawberries: Skewered strawberries grill quickly and make a delicious dessert.
- Plums: Halved and pitted, plums become tender and juicy on the grill.
How to Prepare Veggies for the Grill
No matter the end-result of your meal, you always have to take the proper steps to prepare your veggies (and fruits) for the grill. If you’re going for just plain grilled vegetables, follow the steps below!
1. Choose Your Vegetables
Select fresh, firm vegetables that are suitable for grilling, such as bell peppers, zucchini, asparagus, corn, mushrooms, eggplant, onions, tomatoes, Brussels sprouts, and carrots.
2. Wash and Dry
Thoroughly wash the vegetables under running water to remove any dirt or debris. Pat them dry with a clean towel or paper towel.
3. Cut into Uniform Pieces
Cut the vegetables into uniform pieces to ensure even cooking. Here are some suggestions:
- Bell Peppers: Cut into halves, quarters, or large strips.
- Zucchini and Summer Squash: Slice lengthwise into planks or cut into thick rounds.
- Asparagus: Trim the woody ends.
- Corn: Grill whole, with husks on or off.
- Mushrooms: Leave whole or cut into thick slices if they are large.
- Eggplant: Slice into rounds or lengthwise planks.
- Onions: Cut into thick slices or wedges.
- Tomatoes: Halve or leave whole if using cherry tomatoes.
- Brussels Sprouts: Halve or leave whole if small.
- Carrots: Slice into strips or rounds.
4. Season or Marinate
- Basic Seasoning: Toss the vegetables with olive oil, salt, and pepper. This helps prevent sticking and enhances flavor.
- Marinades: Marinate the vegetables in a mixture of olive oil, vinegar or lemon juice, garlic, herbs, and spices for at least 15-30 minutes.
- Herbs and Spices: Sprinkle with garlic powder, onion powder, paprika, dried herbs, or other seasonings as desired.
5. Preheat the Grill
Preheat your grill to medium or medium-high heat. Clean the grates thoroughly to prevent sticking.
6. Use Skewers or Grill Baskets
- Skewers: Thread smaller vegetables onto metal or soaked wooden skewers.
- Grill Baskets: Use a grill basket for small or delicate vegetables to prevent them from falling through the grates.
7. Grill the Vegetables
- Place the vegetables directly on the grill grates or in a grill basket.
- Grill over medium heat, turning occasionally, until they are tender and have nice grill marks. Cooking times will vary depending on the vegetable and thickness of the cuts.
8. Finish and Serve
- Remove the vegetables from the grill and place them on a serving platter.
- Optionally, drizzle with a bit more olive oil, a squeeze of lemon juice, or a sprinkle of fresh herbs before serving.
What Non-Kabob Options Can I Make on the Grill?
If you’re looking to get creative with your veggies and fruits on the grill, try some of these options!
Grilled Teriyaki Cauliflower Steaks – Just as filling and delicious as steak, but in a much healthier form!
Grilled Caesar Romaine Wedge – If you haven’t tried grilled salad, this is your reminder to do it NOW!
Garlic & Herb Portobello Pizza – We’ve talked on the blog about grilling pizza – once you do it, we don’t think you’ll go back to your oven!
Grilled Summer Squash Casserole – We usually think about casseroles as being cold weather meals, but sometimes you just want something hearty and comforting, no matter the weather!
Cheese-Stuffed Grilled Peppers – A great appetizer option for summertime!
What About the Fruits?
Ready to taste the most delicious fruit you’ve ever had? Try these grilled fruit recipes!
Grilled Nectarine and Cheese Crostini – Fruit for an appetizer? YES!
Grilled Pineapple with Lime Dip – What a unique combo!
Grilled Banana Brownie Sundae – We couldn’t make a whole blog post about grilling fruit without including a dessert recipe!
Grilled Plums – Simple, straightforward, and spectacular.
Grilled Watermelon Salad with Mint – The perfectly refreshing way to kick off a summertime meal.
Are you ready to try some creative fruit and veggie recipes on the grill? We think it’s time to think beyond the hot dog and try some of the amazing fresh produce that summer has to offer!
XOXO,
Gossip Grill
