A lot of veggies do well on the grill, but some really stand out–asparagus, corn, eggplant, mushrooms, peppers (bell or hot), onions, even cabbage. Our chefs have listed their favorites with some helpful hints so you to can enjoy the season’s bounty with freshly harvested vegetables grilled to perfection.
- Artichoke. Trimmed, quartered (or halved), remove husk and par-cook with steam and then finish on the grill.
- Asparagus. A thicker stock does better on the grill. For easier handling, thread wooden skewers, soaked in water for half and hour, through the top and bottom of a line of asparagus spears. This way, you turn them all at once.
- Broccoli. The secret is to cut the fatter head into long, flatter pieces – or try purple sprouting broccoli or broccolini, both of these varieties have smaller individual florets for easy grilling.
- Cabbage. Large cabbage varieties (green, red, Napa or Savoy) simply need to be cut into quarters or eighths, smaller cabbages (radicchio, brussels sprouts) in half. Brush the cut sides with olive oil, then grill until you get good marks and it begins to wilt.
- Corn. This summer stable can be grilled in the husk or shucked and then cooked in tin foil or with the kernels touching the grill.
- Eggplant. Best trimmed lengthwise or, if large enough, you can slice them into coins. Smaller baby eggplant or long Japanese varieties can be grilled whole or sliced in half lengthwise.
- Onions. All members of this family do well on the grill. For yellow, white, or Bermuda varieties, peal and then sliced thickly. Scallions or bulb onions can also be grilled whole, turning often. Leeks are best sliced in half lengthwise (to more easily rinse out all the grit) then grilled.
- Peppers. From bell to chile, these colorful vegetables can be grilled in many different ways. Grill whole, then stem, seed, and chop. If you prefer sliced, add to a grill basket or wrap in tin foil. Roasting is also possible by slicing in quarters, stem/seed and grill skin-side down until chard.
- Root Vegetables. Beets, carrots, parsnips, potatoes, and turnips take at least an hour to grill. However, you can cut down on the time by par-cooking in boiling water and then finish on the grill.
- Summer Squash. Zucchini and yellow squash are best sliced lengthwise and added right to the grill. However, for smaller uneven pieces, tinfoil or a grill basket.
- Tomatoes. Big beefsteak tomatoes are best grilled whole or as thick slices. For cherry or plum use water soaked skewers.