How to Grill Vegetables

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Quick and Easy Grilled Vegetables

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During July and August, when veggies are being harvested, and it’s too hot to be in the kitchen, we must grill vegetables at least once a week. It’s one of the joys of summer. Rubbed  in olive oil, grilled vegetables have a mouthwatering flavor and texture.  Here is a perfect little chart on how to grill 10 popular vegetables. (Print it out!)

How to Grill Vegetables

  1. When you grill vegetables, low to medium-low heat is best. The vegetables should be nice and tender, not burned. 
  2. We like to grill on all sides, but experiment as you wish.  At minimum, flip halfway or grill on skewers that you rotate so that you get a little char on all sides. 
  3. Our chart tells you how to cut each vegetable. Make sure you make all the cuts for your respective veggies the same or similar size for even cooking.
  4. Cooking your vegetables with a drizzle of delicious extra virgin olive oil adds flavor but also health. Studies show that the antioxidant capacity of the vegetables cooked with olive oil was even greater than in raw form.
  5. For maximum flavor, we drizzle with olive oil after cooking as well, as well as season with fresh herbs, salt, and pepper.

Vegetable Grilling Chart

VEGETABLEHOW TO PREPAREGRILLING TIME
ArtichokesCut in half lengthwise, press down on them to spread the leaves open. Rub with olive oil and sprinkle with salt.15–20 minutes per side, or until base is tender.
AsparagusRoll spears in olive oil and sprinkle with salt and pepper.5–10 minutes; turn every few minutes until tender.
CornLeave the stem and husk on. Pull back the husk, remove the silk, and soak for 15 minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so it stays closed.10–20 minutes; turn several times.
EggplantCut in half lengthwise or into circles about 1/4 inch thick. Brush with olive oil.4–5 minutes per side.
FennelRemove the stalks and cut the bulb in half lengthwise, or slice, keeping part of the root attached. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.)5–6 minutes per side.
LeeksCut white portions in half lengthwise and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.)4–6 minutes per side.
MushroomsUse large caps, such as Portobello. Brush with olive oil and slice after grilling.8–10 minutes per side.
OnionsCut into 1/2-inch slices. Brush with olive oil and sprinkle with salt.8–10 minutes per side.
PeppersCut bell peppers in half lengthwise, remove seeds, and brush with olive oil.6–10 minutes skin side down, then 3–4 minutes on the other side.
Summer Squash/ZucchiniCut into thirds or halves (lengthwise like spears). Brush with olive oil and sprinkle with salt. 5–8 minutes per side.

Grilled Vegetable Recipes

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Enjoy a few grilled vegetable recipes from our Almanac archives:

  1. Grilled Baby Vegetables With Garlic-Saffron Buttter
  2. Latin-Style Grilled Corn
  3. Grilled Eggplant With Herbs

For more recipes for the grill, see Grilling Recipes: Meat, Fish, Vegetables, and Dessert.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

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