Grilling vegetables can be a quick and easy way to get your veggies in. Plus, it’s a great way to highlight the natural sugars in many vegetables for a sweetly smoky and caramelized finish.
Vegetables cook quickly on a hot grill and can be grilled directly over the heat or cooked using indirect heat. For indirect heat, simply place your vegetables on the side of the grill that has unlit burners or below a rack of unlit briquettes for charcoal grills.
Brush oil on the grill grates before placing your vegetables on them to help them not stick. This also helps any seasoning you’re using to adhere to the veggies, as it will be more evenly distributed over the entire surface of the grill.
If you’re using skewers to thread your vegetables, soak them first to prevent them from burning or falling through the grates. The soaking process also makes it easier to turn the vegetables during the cooking process.
When grilling vegetables, don’t forget to use a thermometer so you can keep an eye on their cooking progress and make sure they aren’t overcooked or undercooked. It’s best to aim for a temperature of around 500 degrees Fahrenheit, Taylor-Brown notes, though heartier vegetables like carrots and beets can tolerate up to 600 degrees.
Grilling vegetables combines the flavors of roasting and sautéing to create a unique cooking method. With a little practice, you can make any vegetable taste delicious and transform non-veggie eaters into veggie lovers!
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