Grilling Barbeque Vegetables

While burgers and steaks may be the first things that come to mind when thinking of barbeque, veggies are equally as delicious and deserve a spot on your Labor Day table. The key is to cook them just right, so they get that irresistible char and that perfect balance of sweet and smoky. With just a little bit of planning, they can be the sleeper hits of your party.

When grilled, they take on the flavours of the herbs and oils you add and make for a really impressive side dish that’s full of a whole lot of yum. The secret to success is to marinade your vegetables AFTER grilling (instead of before) as they can better absorb the flavours of the herbs you’re using.

What to Grill

Large vegetables like corn, red peppers, and thicker sliced zucchini and eggplant, along with mushrooms like portobellos and baby bellas, all grill well. The trick is to grill them in a foil pack or on skewers so they don’t fall through the grates, and to cook them for approximately 20-25 minutes, flipping the vegetables and rotating the skewers halfway through cooking.

Another veggie that’s great on the grill is cauliflower, which has a very similar taste to bacon and pairs beautifully with grilled onions and garlic. It’s also delicious with a light whipped goat cheese schmear on top.