Pro Tips for Perfectly Grilled Vegetables—Plus 7 Tasty Recipes to Try

While you may have a limited number of options for grilling burgers or chicken, once you discover how to grill vegetables, the possibilities with summer's fresh produce are limitless. "Grilling often leads people to think about meat, but vegetables are actually the ones that undergo the most dramatic transformation on the grill," says Julia Taylor-Brown, the former culinary director at Spark Grills.

"Grilling with dry heat intensifies and concentrates the vegetables' flavors by drawing out their moisture and caramelizing the exterior," Taylor-Brown adds. Master the technique of grilling vegetables and then try one of our fantastic veggie recipes to make the most of them.

The Top Vegetables for Grilling

"All vegetables can be fantastic on the grill," says Taylor-Brown, noting that the smoky effect from charcoal enhances the flavor. "For me, the vegetables that change the most on the grill—whether because the smoke pairs perfectly with their natural flavors or their sugars caramelize beautifully—are eggplant, asparagus, portobello mushrooms, carrots, broccolini, and thinly-sliced potatoes—think of them as grilled French fries."

Honorable Mentions That Are Slightly Challenging

While nearly every vegetable can be grilled, not all are as suited for the BBQ. Lettuce isn’t commonly seen at summer cookouts, but grilling halved romaine can create a fun summer salad, and charring halved tomatoes adds a smoky twist.

Heavier vegetables like whole potatoes or winter squashes (e.g., pumpkins) present a bit more of a grilling challenge. They require longer cooking times and risk becoming burnt on the outside while still undercooked inside. To solve this, you can precook these heartier veggies by microwaving or boiling them until they are halfway done.

If you're grilling small mushrooms, cherry tomatoes, or other cute but easily scorched produce, using skewers can help them absorb that direct grill flavor without risking a tumble into the flames. For even smaller items like chickpeas or tougher vegetables like baby carrots, a mesh grill basket is your best bet.

Delicate florets of broccoli and cauliflower often fall apart when placed directly on the grates. To prevent this, try using skewers or a grill basket for both them and Brussels sprouts. Keep in mind that they will cook much faster on the grill than they would in the oven.

Grilling cabbage might not be the first idea that comes to mind, but it definitely deserves a spot on the grill. It grills wonderfully when sliced into thick steaks or wedges, just like cauliflower.

Vegetables to Skip

A small handful of vegetables simply aren’t suitable for the grill. Cucumbers and celery fall into this category due to their high water content, which diminishes both their fiber and nutrients when cooked. Beans and spinach are also challenging on the grill but can still be cooked outdoors in a cast-iron skillet.

How to Grill Vegetables

Once you've chosen your vegetables, it's time to gather your tools and fire up the grill.

What You'll Need:

• Vegetables for grilling
• Charcoal, gas, pellet, or electric grill
• Chef’s knife for slicing (optional)
• Your preferred seasoning
• Oil
• Grill brush (for cleaning grates)
• Flipper or tongs
• Serving platter

Step 1: Clean and Dry

Rinse your vegetables thoroughly and then pat them dry with a towel. Excess moisture turns to steam on the grill, making your vegetables more soggy than crispy.

Step 2: Cut

Before grabbing your knife, decide whether you want to grill your vegetable whole, halved, or sliced. "The key to perfectly grilled vegetables starts with how you cut them," says Taylor-Brown. "You want to maximize surface area to capture as much smoky flavor and heat as possible."

Grilling a whole eggplant or squash creates a crispy exterior and a creamy interior, while slicing vegetables allows for a crispier texture and more grill flavor. For larger vegetables like cauliflower, slice them into steaks or florets unless you're planning a longer grilling time.

Step 3: Season and Let Rest

Season your vegetables with salt, pepper, and any other favorite spices, then allow them to rest for 10 minutes to an hour to let the salt draw out moisture. If needed, pat them dry again.

Step 4: Toss in Oil

Now it’s time to coat your vegetables with cooking oil. You can use a marinade if desired, but be aware that most of the flavor will burn away during grilling. For the best results, it’s better to add dressing after the vegetables have been grilled.

Step 5: Preheat

Preheat your grill to medium or medium-high heat, and brush the grates with oil.

Step 6: Grill

Place your vegetables on the grill grates and check them every few minutes. Flip them once the grill has marked them. Most vegetables will be ready in under 15 minutes, with a flip halfway through the cooking time.

Unlike meat, vegetables don’t require a specific temperature (you won’t find medium-rare corn on the cob), so keep an eye on them to prevent them from turning mushy. Taylor-Brown suggests that cooking at too high a temperature is a common mistake. Aim for a grill temperature between 500 and 600 degrees, though tougher vegetables like carrots and beets can handle higher heat.

Grilled Vegetable Recipes

Here are some of our top recipes featuring grilled vegetables. Some are vegetarian, others combine grilled meat, but all are perfect for making the most of the summer grilling season.

1. Grilled Cauliflower Steaks with Romesco and Manchego

Grilling vegetables might seem simple, but with a touch of culinary expertise, you can elevate grilled cauliflower steaks paired with a zesty arugula salad into an impressive dish. Prepare your ingredients indoors while the grill heats up, then grill your veggies to perfection.

2. Grilled Mediterranean Salad

This unique grilled pasta salad features a medley of grilled zucchini, bell peppers, and onions, paired with grilled halloumi cheese (yes, cheese can be grilled!) and tossed in a balsamic vinaigrette, all combined with campanelle pasta.

Grilled Mexican Corn with Cilantro

This Mexican-inspired grilled corn recipe is quick to prepare and absolutely delicious. If you have any leftovers, remove the cobs and use the roasted kernels as a topping for salads or as a filling for burritos.

Grilled Asparagus and Hot Honey Flatbreads

This pizza-inspired dish uses store-bought naan as a base, cooked entirely on the grill. The pizza features a creamy lemony ricotta sauce topped with grilled asparagus, peppery arugula, and crunchy pistachios. To finish, drizzle with a mixture of honey and sriracha for a sweet and spicy kick.

Grilled Eggplant Salad

This could be called the "everything grilled salad." In addition to eggplant wedges, grilled romaine heads (cut lengthwise) and halved plum tomatoes join the mix. All the vegetables are generously brushed with a soy-honey-ginger marinade, making it a perfect side dish or even a meal on its own.

Grilled Skirt Steak with Squash Ratatouille

This dish features a perfectly grilled steak paired with lightly charred squash, zucchini, eggplant, and onions. Ready in just 30 minutes, it's a great template for mixing various grilled vegetables and proteins for quick and easy summer meals.

Grilled Eggplant and Smoked Mozzarella Melts

This quick vegetarian dish is ready in under 25 minutes. Often referred to as a "refined grilled cheese sandwich," it features grilled eggplant and melted mozzarella served on toasted slices of country bread. Pair it with a fresh green salad for a wholesome and refreshing summer meal.