Grilled Vegetables

How to Grill Vegetables

By Molly Watson, About.com Guide

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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 fairly 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! Find more specific ideas below.

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!).

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 smokey flavor and an almost candied coating.

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.

Grilled Corn

Photo © Molly Watson

Flavor fresh sweet corn with the smoky essence with this easy 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.

Grilled Green Beans

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.