How to Grill Any Vegetable
Everything you need to know about grilling eggplant, summer squash, bell peppers, mushrooms, asparagus, and more.
Serves6 to 8
Prep25 minutes
Cook25 minutes to 35 minutes
There isn’t a way to put this lightly: You could be grilling way more of your summer vegetables. The requisite corn on the cob is just the beginning. You don’t want to miss out on the bounty of summer produce that gets even better on the grill.
Whether you need a quick refresher on how to prep and grill a specific veggie or you want to grill a bunch of veggies all at once, let this be your one-stop shop. If you’re here for the latter, this guide will provide you with strategies for cooking multiple types of vegetables at the same time, plus what to do with them after they come off the grill. Below, our ultimate guide to grilling vegetables.
How to Prepare Vegetables for the Grill
The more surface area you give your vegetables for grill marks, the more flavor you’re going to get. This also makes them easier to move around the grill. Here’s how to prepare them.
The Best Ways to Cut Your Vegetables for Grilling
- Bell peppers: Seed and quarter.
- Onions: Peel and quarter through the root.
- Yellow squash, zucchini, and eggplant: Cut lengthwise into meaty, steak-like rectangles.
- Cremini mushrooms: Remove stems and halve, if large.
- Asparagus: Trim the woody ends.
- Tomatoes: Buy small tomatoes still on the vine, if you can, and keep them intact so the stem acts as a handle for moving blistered tomatoes from the grill.
Brush Your Vegetables With Oil
To prevent sticking, brush the vegetables with oil after slicing, and make sure your grill is very clean. An everyday olive oil is your best bet for both flavor and color on the finished vegetables.
How Long to Cook Vegetables on the Grill
Cook time depends on the size and shape of each vegetable, but I’ll also add that most grills have hot spots that we can use to our advantage here. For example, you can place heartier vegetables that can handle high heat — like peppers and onions — near the back of the grill, where it’s often the hottest.
Cook without disturbing for three to four minutes on the first side to get some grill marks, then continue to cook for the following total cook times (the number below includes the three to four minutes on the first side):
- Bell peppers and onions: Eight to 10 minutes
- Yellow squash, zucchini, eggplant, and mushrooms: Seven to eight minutes
- Asparagus, green onions, and tomatoes on the vine: Four to six minutes
Don’t be afraid to move vegetables to a different area of the grill if they aren’t cooking fast enough or are getting too brown. Tongs and a thin metal spatula like a fish spatula work well together to help you move veggies around the grill.
The Best Way to Serve Grilled Vegetables
Grilled vegetables need little more than a sprinkle of salt, a drizzle of olive oil, and a squeeze of lemon right after they come off the grill. If you’re so inclined, this recipe also includes an herby dressing, but you can easily swap it for your favorite pesto or chimichurri instead. Or, add a creamy dipping sauce and you’re set.
Leftover grilled vegetables can be chopped and tossed into pasta salads, added to a bowl of hummus or cooked grains for a quick dinner, or served as toppings for an at-home pizza night. Whatever your summer brings, here’s hoping it includes a lot more grilled vegetables.
How to Grill Any Vegetable
Everything you need to know about grilling eggplant, summer squash, bell peppers, mushrooms, asparagus, and more.
Prep time 25 minutes
Cook time 25 minutes to 35 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 3
large red bell peppers, seeded and quartered
- 1
large red onion, peeled and cut into quarters through the root
- 1 pound
yellow summer squash (about 3 medium), cut lengthwise into 1/2-inch thick rectangles
- 1 pound
zucchini (about 3 medium), cut lengthwise into 1/2-inch thick rectangles
- 3
small eggplants (preferably graffiti or Japanese, about 12 ounces total), cut lengthwise into 1/2-inch thick rectangles
- 8 ounces
cremini mushrooms, stems removed and halved if large
- 1 pound
asparagus, trimmed
- 6 ounces
cherry tomatoes, on the vine if possible
- 1/4 cup
olive oil
- 1 teaspoon
kosher salt
Herby dressing (optional):
- 1/2 cup
olive oil
- 4 cloves
garlic, minced
- 2 tablespoons
freshly squeezed lemon juice
- 1/4 cup
fresh parsley leaves
- 1 teaspoon
dried basil
Equipment
Outdoor grill
Skewers
Tongs
Blender or food processor
Instructions
Heat the grill to medium-high, direct heat. Heat an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed.
Prepare the vegetables. If you haven't already, trim and cut the vegetables while the grill heats. Drizzle the vegetables on both sides with the olive oil and season with salt.
Make the herby dressing (optional). Place all the ingredients in a small blender or food processor and pulse to combine.
Grill the vegetables. Grill the vegetables in a single layer, starting with the heartier peppers and onions going down first (or in the hottest area if you’re grill has hot spots), followed by the eggplant, squash, zucchini, mushrooms, and then quick cooking asparagus, and tomatoes. Cover and grill without distributing for 3 to 4 minutes on the first side, then flip and continue to grill for the following total cook times (the number below includes the 3 to 4 minutes on the first side):
- 8 to 10 minutes for bell peppers and onions
- 7 to 8 minutes for yellow squash, zucchini, eggplant, and mushrooms
- 4 to 6 minutes for asparagus, green onions, and tomatoes on the vine
Remove the vegetables to a platter and serve with the dressing. Remove the grilled vegetables to a platter, and coat with the dressing just before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
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