The grill gets plenty of attention for burgers, steaks, and chicken, but don’t sleep on the vegetables! Grilling vegetables adds fabulous flavor, with smoky, caramelized notes and crispy edges. So delish!

My guide to perfect grilled vegetables!

With all due respect to Grilled Salmon and Grilled Chicken Breast, I think my very favorite thing to grill isn’t a meat at all—it’s vegetables!

You know how roasting transforms veggies and makes them irresistible? Grilling does the same thing, mellowing any sharpness, caramelizing their natural sugars, and making edges and ends crispy. But the grill goes above and beyond the oven because it also adds smoky, charred flavor.

There’s a little bit of a learning curve involved so your veggies don’t fall through the grates, get stuck, or burn before they’re even tender. But once you master the tricks of the trade, you’re golden.

The Basic Rules for Grilling Vegetables

Here are my best tips for no-fail grilling:

Start with Dry Vegetables

After washing your vegetables, dry them well. Excess water creates steam, and steam means sad, mushy veggies (womp womp). Drying them is key to getting a nice char and crispy bits.

Don’t Skimp on the Oil

Okay, you don’t want a TON of oil, which will drip onto the flame and cause flare-ups. But don’t go too light on it either. The vegetables should be well-coated to keep them from sticking to the grill grates.

Cut Into Even Pieces

Uniform pieces cook at the same rate, which means they’ll all be done at the same time. If some pieces are much smaller than others, you’ll end up with a mix of burnt and undercooked vegetables.

Use Two Heat Zones

If you’re grilling a few different varieties of vegetables, it helps to have a hot side and a cooler side for your grill. Start sturdier vegetables like potatoes over higher heat to build color, then move them to the cooler side if they need extra time to finish cooking. More delicate vegetables, like asparagus, benefit from gentler heat from the start.

Season Twice

I always salt the vegetables before grilling because this draws out excess moisture and improves their texture, then after grilling, I add the rest of my seasonings: things like a squeeze of lemon or lime juice, herbs, grated Parmesan, etc. Spices like chili powder and cumin are also best added before grilling.

Understand That Vegetables Don’t All Grill the Same

Different vegetables have different amounts of moisture, sugar, and density, and this changes the grilling method:

• Dense vegetables like potatoes need more cooking time.
• Delicate vegetables like asparagus cook in just a few minutes.
• Mushrooms shrink as they cook.
• Zucchini and other summer squash cook quickly and benefit from high heat to avoid becoming watery.

Grilled Vegetable Recipes to Master

Grilled Cauliflower Steaks

Thick slices of cauliflower become beautifully caramelized on the outside while staying tender inside. They’re hearty enough to serve as a vegetarian main course or alongside grilled meats.

Check out this recipe

Grilled Portobello Mushrooms

Large portobello mushrooms absorb marinades exceptionally well and become rich, savory, and almost meaty after a few minutes on the grill. They’re perfect for sandwiches, burgers, or serving whole.

Check out this recipe

Grilled Vegetables

If you’re cooking for a crowd, a colorful platter of mixed grilled vegetables is hard to beat. Combining several vegetables gives everyone something they’ll love and creates an impressive centerpiece for any barbecue.

Check out this recipe

Grilled Corn Recipe

Few summer foods are as satisfying as sweet corn fresh off the grill. The kernels become sweeter as they cook, while the grill adds subtle smoky flavor that pairs beautifully with butter, herbs, or a sprinkle of cheese.

Check out this recipe

Grilled Zucchini with Parmesan and Herbs

Zucchini cooks quickly and develops lightly charred edges while staying tender inside. The key is giving each piece enough room on the grill so it browns instead of steaming.

Check out this recipe

Grilled Potatoes

Potatoes take a little more patience than most vegetables, but they’re well worth it. Crispy edges, creamy centers, and smoky flavor make them one of the most satisfying grilled side dishes.

Check out this recipe

Grilled Asparagus

Asparagus is one of the fastest vegetables you can grill. Just a few minutes over the heat gives it crisp-tender texture and subtle char while preserving its fresh flavor.

Check out this recipe

Related Recipes

Source link

My meatball foil packets have juicy meatballs, sweet pineapple, colorful veggies, covered in sticky teriyaki sauce, and grilled to perfection. Easy to make, fun to eat, and no dishes to wash! Yes, please!

Teriyaki Meatball Foil Packet Ingredients

• Meatballs: I used pre-cooked frozen beef meatballs from Costco to save time, but you can make my homemade meatball recipes as well!
• Teriyaki Sauce: I love using my homemade teriyaki sauce, but you can use store bought if you’re in a time crunch.
• Veggies: Cut your veggies into even pieces so they cook at the same rate. Feel free to mix it up; zucchini, mushrooms, and broccoli all work!
• Pineapple: Be sure to drain the pineapple well if you’re using canned. Fresh pineapple or pineapple rings are also an option!

How to Make Meatball Foil Packets

Dinner doesn’t get easier than this! With just a few ingredients and zero cleanup, you’ll have a delicious meal on the table (or around the campfire!) in no time.

1. Prepare and Assemble: Preheat the grill to medium heat, then cut heavy-duty aluminum foil into 4 large pieces, large enough to wrap around the meatballs and veggies. Place 8 meatballs in the center of each sheet of aluminum foil. Divide the pineapple chunks, chopped bell peppers, and the sliced red onion evenly into each packet. 
2. Add the Sauce: Prepare Homemade Teriyaki Sauce or use your favorite store bought sauce. Drizzle ¼ cup of the sauce on top of each meatball and veggie mixture and slightly stir together.
3. Fold and Seal: Bring the two longer sides of the foil together and seal tightly, then fold in the shorter edges of the foil, making sure there are no openings or gaps.
4. Cook: Place the packets onto the hot grill and cook for 15-20 minutes or until the meatballs are warmed through. To serve, carefully open packets, then garnish with green onions and sesame seeds. Serve meatball foil packets over cooked rice, if desired!

More Foil Packet Recipes

These meatball foil packet dinners are such a game changer! Cleanup is a breeze, they’re packed with flavor, and they cook up quickly. Here are some of our other favorite foil packet meals.

Dinner

Butter Garlic Herb Salmon Foil Packets

25 minutes

Source link