Choosing Your Vegetables
Most vegetables can be grilled, but it’s important to avoid leafy greens that are typically used for soups or stir-fries. Opt for root vegetables like sweet potatoes, potatoes, carrots, turnips, and parsnips. Harder squashes such as pumpkin, corn, and dried beans are also great choices. For a softer option, go for zucchini, eggplant, bitter melon, or bell peppers. Juicier options include tomatoes, and a variety of mushrooms such as oyster and shiitake can also be delicious.
For more ideas: Check out this article for inspiration.
Don’t Forget the Oil
Grilling at high temperatures can cause even the juiciest vegetables to lose their moisture and char. It’s important to coat your veggies in oil before placing them on the grill. For quick cooks at medium heat (below 180°C) for less than 5 minutes, regular cooking oil will do. For longer cooks, go for oils with a higher smoke point, like avocado or grapeseed oil.
Just add 1-2 tablespoons and toss to coat, ensuring there are no puddles of oil, which can cause your veggies to become soggy.
As an alternative to oil, you can also use melted butter.
Spacing is Key
You might think that packing your veggies tightly together will help retain moisture, but this is a mistake. Crowding the grill will cause them to steam instead of grill, resulting in mushy, undercooked vegetables. It’s best to space them out with at least 0.5 cm between each piece, and use two grill trays if necessary.
Color is Your Cue
Different vegetables will take varying amounts of time to cook, and it can be tricky to know when they’re done. Keep an eye on the color—they’ll start to turn a golden brown when they’re ready. If they’re just starting to brown lightly, give them another 5-10 minutes to be sure.
Grilling Techniques
Grill Individually: The simplest method is to grill each type of vegetable on a separate tray, allowing you to easily monitor their progress.
Pair Similar Veggies: You can also pair vegetables with similar cooking times. For example, grill broccoli and cauliflower together, or sweet potatoes and regular potatoes. This saves time without compromising flavor.
Add Veggies in Stages: Start with the hardest, longest-cooking veggies first, and then add softer, quicker-cooking ones later. If your grill tray starts to fill up, simply use two trays to ensure even cooking. This method may add 5-10 minutes to your total cooking time, but it’s worth it to get perfectly grilled veggies.
Timing is Everything
The ideal grilling temperature for most vegetables is between 180°C and 220°C. Here are some approximate cooking times for different types of veggies:
Root vegetables (turnips, potatoes, carrots, etc.): 30-45 minutes
Pumpkin: 20-60 minutes
Broccoli and cauliflower: 15-25 minutes
Soft vegetables (zucchini, eggplant, bell peppers, etc.): 10-20 minutes
Asparagus and other grassy vegetables: 10-20 minutes
Onions: 30-45 minutes
Tomatoes: 15-20 minutes
With these tips in mind, you’re ready to grill up a delicious vegetable feast. Happy grilling, and bon appétit!
For further reading: thekitchn.com