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Grilled Vegetables

How to Grill Vegetables

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Grilling vegetables couldn't be easier - just coat them with a bit of olive oil (or other oil), throw them on a medium hot grill, turn them once or twice, cook until as tender as you like, sprinkle with salt or pepper or herbs or lemon juice, and voila! In general, cutting the vegetables to create more surface area to grill helps things along. Smaller vegetables can be grilled more easily if put on thin metal skewers. Find more specific ideas below. Note that freshly ground black pepper, a drizzle of balsamic vinegar at the end, and sauces like Pesto or Romesco are all welcome additions.

Grilled Asparagus

Photo © Molly Watson

The charred, smoky flavor added on the grill highlights the grassy essence of asparagus. Look for fat spears to put on the grill—their meatiness works well with grilling and they're easier to manage on the grate (and less likely to fall through!). Get the specific recipe for Grilled Asparagus.

Grilled Beets

Photo © Molly Watson

Yes, you can grill beets! The hot fire of the grill brings out the earthy sweetness of beets with an added hint of smoky flavor and an almost candied coating. See the full recipe for Grilled Beets.

Grilled Cabbage

Photo © Molly Watson
Yes, you can (and should!) grill cabbage. It gets a bit sweet, with crispy blackened edges and a slightly softened but still crunchy texture. Get the specifics for making Grilled Cabbage.

Grilled Corn

Photo © Molly Watson
Fresh sweet corn takes on a smoky essence when popped on the grill for a bit. I like to leave a few leaves attached to protect the kernels a bit and keep them tender, but that is optional. Check out the full recipe for Grilled Corn.

Grilled Eggplant

Photo © Molly Watson
Eggplant can be great on the grill. It can also be overcooked and flavorlessly lifeless or undercooked with a spongy texture. This easy recipe uses the power of salt water to guarantee great grilled eggplant-crispy brown on the outside, creamy sweet on the inside, and full of flavor-every time. Get all the secrets to making Perfect Grilled Eggplant.

Grilled Fava Beans

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Photo © Molly Watson
Grilling is by far and away the easiest way to cook fava beans. Minimal prep, no shelling, and you end up with pods that are as edible and delicious as the beans inside.

Grilled Green Beans

Grilled Green Beans
Photo © Molly Watson
Grilling green beans requires a grill basket, smaller-than-average spacing on your cooking grate, or a steady hand and an acceptance that some beans will be lost to the fire. As long as you can muster one of those, you, too, can enjoy the deeply grassy, intensely green bean flavor of grilled green beans. See the specifics for making Grilled Green Beans.

Grilled Okra

Grilled Okra
Photo © Molly Watson

Grilling mitigates the famous "slime" factor in okra and keeps the lightly grassy flavor and lovely crispy texture of these green (or purple!) pods intact. I particularly like the crispy edges okra develops on the grill, best highlighted, I thin, by a generous sprinkle of coarse sea salt. Get the full recipe for Grilled Okra.

Grilled Peppers

Photo © Molly Watson
The charring from grilling makes the tough skins on peppers slip right off (just like roasting them does), leaving sweet, tender peppers to enjoy. See how to make luscious, melting Grilled Peppers.

Grilled Potatoes

Photo © Molly Watson
Enjoy the crusty exterior and creamy yet fluffy interior that results from grilling potatoes! I like to use Yukon Golds or Yellow Finns, both of which have build-in flavor and sweetness. Read the whole recipe for Grilled Potatoes.

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